题目内容（请给出正确答案）

[主观题]

Following the blanching step, the vegetable is packaged and the temperature is reduced to .

A、below the freezing point of water

B、over the freezing point of water

C、below the 10°C

D、不知道

提问人：网友ccbobocat 发布时间：2022-01-07

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更多“Following the blanching step, …”相关的问题

第1题

Following the blanching step, the vegetable is packaged and the temperature is reduced to .

A、below the freezing point of water

B、over the freezing point of water

C、below the 10°C

D、不知道

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第2题

Most of food processing history is based on of the food product, either to control human health concerns or to extend the product shelf life.

A、preservation

B、security

C、taste

D、不知道

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第3题

The purpose of processing is to .

A、achieve and maintain microbial safety in the product

B、extending the shelf life of the product

C、improve the quality of products

D、Change the flavor

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第4题

Unit operations includes .

A、Raw material preparation

B、blanching

C、Chilling

D、Dehydration

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第5题

Food preservation methods includes .

A、Addition of Heat

B、Removal of Heat

C、Osmotic Pressure

D、Remove the water

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第6题

General speaking, which can inhibit the growth of microbial reproduction or kill microbes, and slow food decaying chemical or biological metabolism, are referred to as a preservative.

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第7题

All microbial fermentation is for food preservation.

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第8题

This general objective implies that the processing operation meets the minimum requirement of ensuring any human health safety concerns associated with microbial activity.

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第9题

Pretreatments are designed to enhance , usually through reduction in the initial microbial content.

A、shelf life

B、nutrition

C、taste

D、不知道

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第10题

The D-value will decrease with increasing .

A、time

B、temperature