食品科學導論課后題

Chapter1OverviewofFoodScienceReviewQuestions(P18)Away-from-homemealscaptures45percentoftheU.S.fooddollar.(P10)Whyhavetheinternationalactivitiesoffoodindustriesincreased?(P16)Asidefromtheworldwidedemandforfoodandfoodproducts,therecenttrendstodecreasetradetariffshasstimulatedtheinternationalactivitiesinthefoodindustry.Improvementsintransportationandcommunicationhavealsoincreasedtheinternationalactivitiesoffoodindustries.Nameallsevenproductlinesalongwhichthefoodindustryisdivided.(P4)CerealandbakeryproductsMeat,fish,andpoultryDairyproductsFruitsandvegetablesSugarsandothersweetsFatsandoilsNonalcoholicbeverages/alcoholicbeveragesListthefourartificialdivisionsofthefoodindustry.(P4)ProductionManufacturing/processingDistributionMarketingConsumptionofcheesehasincreased,whereasconsumptionofredmeathasdeclinedoverthelast27years.(P17)Listfourreasonsthatinfluencepeopleandthekindoffoodtheyeat.(P17)Thekindsoffoodspeopleeatchangeinresponsetomanyinfluences,suchasdemographicshifts;supplyofingredients;availabilityandcostsofenergy;politics;scientificadvancesinnutrition,health,andfoodsafety;andchangesinlifestyle.About10000newfoodproductsareintroducedeachyear.(P17)Explainhowtheconsumervotesinthemarketplace.(P3)Consumersvoteeverydayinthemarketplacewiththeirdollars.Defineanalliedindustry.(P11)Analliedindustryproducesnonfooditemsthatarenecessaryformarketingfood.ComparethespendingonfoodintheUnitedStatestothatofSpainandGreece.(P6-7)Americansspentonlyabout8percentoftheirpersonalconsumptionexpendituresforfoodtobeeatenathome.Thiscompareswith18percentforSpainand32percentforGreece.Chapter2ReviewofChemistry(P31)Theatomisthesmallestunitofanelementthatstillexhibitsthepropertiesofthatelement.(P21)Defineamolecule.(P26)Amoleculeisthesmallestidentifiableunitintowhichapuresubstancecanbedividedandstillretainthecompositionandchemicalpropertiesofthatsubstance.Nameanddescribethetwodivisionsofmetabolism.(P28)Anabolism,reactionsinvolvingthesynthesisofcompounds.Catabolism,reactionsinvolvingthebreakdownofcompounds.Listtheelementsmostimportanttolife.(P22)Theelementsimportanttolifeincludecarbon,hydrogen,nitrogen,andoxygen.Howarecovalentbondsformed?(P22)Covalentbondsareformedbythesharingofapairofelectrons.Theatomicnumberofanatomisthetotalnumberofprotons.Theatomicweightofanatomisthetotalnumberofprotonsplusneutrons.(P21)Saltisanexampleofa/anionicbond.(P25)Explaintheoxidation-reductionreaction.(P26)Therustingofmetals,theprocessinvolvedinphotography,thewaylivingsystemsproduceanduseenergy,andtheoperationofacarbatteryarebutafewexamplesofoxidation-reductionreactions.Chemicalpropertiesofanelementaredeterminedbythenumberofelectronsintheoutermostenergylevelofanatom.(P22)Allcarbonatomshavefourbondstoaccountfor.Whatarethenamesofthebonds?(P29)Eachcarboncanconnecttoanothercarbon,ahydroxyl,ahydrogen,anaminogroup,anoxygen.Carbon-carbonbonds;carbon-hydroxylbonds,carbon-hydrogenbonds,carbon-aminobonds;carbon-oxygenbonds.Chapter3ChemistryofFoods(P62)Whatisthechemicalcompositionofacarbohydrate?(P34)AcarbohydrateiscomposedofcarbonandwaterandhaveacompositionofCn(H2O)n.Listthethreefunctionsofproteinsinfood.(P48)Proteinscontributetothecolor,texture,andflavoroffoods.Whatisthedifferencebetweenamonosaccharideandadisaccharide?(P35)Amonosaccharidemayhave5or6carbons.Adisaccharideismadeoftwomonosaccharides.Namefivefunctionscarbohydratesplayinfoods.(P34-35)Carbohydratesenhanceflavor,contributetotexture,preventspoilage,influencecolor,andgivestructure.FlavorenhancingandsweeteningduetocaramelizationWaterbindingContributingtotextureHygroscopicnature/waterabsorptionProvidingsourceofyeastfoodRegulatinggelationofpectindispersingmoleculesofproteinorstarchActingtosubdivideshorteningforcreamingcontrolcrystallizationPreventingspoilageDelayingcoagulationproteinGivingstructureduetocrystalsAffectingosmosisAffectingcoloroffruitsAffectingtexture(viscosity,structure)ContributingflavorotherthansweetnessExplaintwofunctionsofwaterinthebody.(P58)CarriesnutrientsandwastesnMaintainsstructureofmoleculesParticipatesinchemicalreactionsActsasasolventfornutrientsLubricatesandcushionsjoints,spinalcord,andfetus(duringpregnancy)HelpsregulatebodytemperatureMaintainsbloodvolumeTriglycerides,fattyacids,phospholipids,somepigments,somevitamins,andcholesterolareclassedaslipids.(P48)Fattyacidmoleculesthatareunsaturatedcontainwhatareknownasdoublebonds.Afattyacidthatcontainsonedoublebondiscalledmono-unsaturated.Fattyacidsthatcontaintwoormoredoublebondsarecalledpolyunsaturated.(P50)Listthefat-andwater-solublevitamins.(P53)FatsolublevitaminsincludevitaminsA,D,E,andK.Thewater-solublevitaminsincludetheBvitaminsandvitaminC.Cholineispartofseveralmajorphospholipidscriticalfornormalmembranestructureandfunction,isusedbythekidneytomaintainwaterbalance,andisusedtoproducetheimportantneurotransmitteracetylcholine.(P59)Nametenmineralsimportantinnutrition.(P55)Micromineralsimportantinnutritioninclude:ChromiumCobaltCopperFluorineIodineIronManganeseMolybdenumNickelSeleniumSiliconTinVanadiumZincChapter4Nutritionanddigestion(P79-80)Namesixmineralsrequiredbythebody.(P73)Calcium;Phosphorus;Iron;Copper;Magnesium;Sodium;Potassium;Chloride;Zinc;Iodine;Manganese;Selenium.Identifytheproteinrequirementfora19-year-oldmaleandfemale.(P68)Proteinneedsisabout61gramsperdayfora19-year-oldmaleandis44gramsperdayforafemaleatthesameage.Describethefunctionofproteinindiet.(P69)Proteinprovidesessentialaminoacids,andnitrogenforthesynthesisofothernitrogen-containingcompounds.Enoughproteininthedietcanpreventthedietarydiseaseskwashiorkorormarasmus.Proteinprovidesessentialaminoacids.Proteinalsoprovidesnitrogenforthesynthesisofpurines,pyrimidines,porphyrininnucleicacids,ATP,hemoglobin,andcytochromes.Enoughproteininthedietofpeoplecanpreventthedietarydiseaseskwashiorkorormarasmus.Howmanycaloriesarein1gramofprotein,carbohydrate,fat,andalcohol?(P65)Proteinsandcarbohydratesprovideabout4caloriespergram.Fatcontributesabout9caloriespergram.Alcoholsuppliesabout7caloriespergram.Linoleicacidisanessentialfattyacid.(P71)Identifytheorganofdigestionthatreceivesenzymesfromthepancreas.(P76)Thesmallintestinereceivesenzymesfromthepancreas.Duringdigestion,enzymesuchasaminopeptidase,carboxypeptidases,anddipeptidaseconvertpolypeptidesintoaminoacids.(P77)Whatnutritionaldeficiencycauseskwashiorkorandmarasmus?(P69)Proteindeficienciescanleadtokwashiorkorormarasmus.Listfiveessentialaminoacids.(P69)Phenylalanine;Tryptophan;Histidine;Valine;Leucine;Isoleucine;Lysine;Methionine;Threonine;ArginineWhatfactordeterminesproteinquality?(P69)Ratiosofessentialaminoacid.Chapter5Foodcomposition(P87)HowmanyCaloriesandgramsofproteinarein3oz.ofFrootLoops?cereal?(P578)330kilocalories(Calories)and6gramsofproteinarein3oz.ofFrootLoops?cereal.Howmanygramsoffatareinonesliceofcheesepizza?(P588)9gramsoffatareinonesliceofcheesepizza.Describeitem#4270.(P580)3gramsofwater,185kilocalories,2gramsofprotein,11gramsoffat,18milligramsofcholesterol,26gramsofcarbohydrate,13milligramsofcalcium,34milligramsofphosphorous,1milligramofiron,82milligramsofpotassium,82milligramofSodium,20IUofVA,0.06milligramsofthiamin,0.06milligramsofriboflavin,and0.6milligramsofniacinarein4chocolatechipcookies.3gwater,185Cal,2gprotein,11gfat,18mgcholesterol,26gcarbohydrate,13mgCa,34mgP,1mgFe,82mgK,82mgNa,20IUVA,0.06mgthiamin,0.06mgriboflavin,and0.6mgniacinarein4chocolatechipcookies.Listthreemethodsfordeterminingthecompositionoffood.(P83)Themethodsfordeterminingthecompositionoffoodarespectrophotometry,liquidchromatography,andgaschromatography.Asmallcalorieisdefinedastheamountofheatrequiredtoraisethetemperatureofonegramofwaterone℃.(P84)Describetwousesofafoodcompositiontable.(P86)Foodcompositiontablesareusedtoevaluatethenutritionalvalueoffoodsupplies,todevelopfooddistributionprograms,toplanandevaluatefoodconsumptionsurveys,toprovidenutritionalcounseling,andtoestimatethenutritionalcontentofindividualdiets.Foodcompositiontablesareusedtoevaluatedietsandfoodsupplies.Namefourfactorsthataffectthenutrientcontentoffoods.(P83)Nutrientcontentoffoodsisinfluencedbyvariety,season,geographicaldifferences,stageofharvesting,handling,commercialprocessing,packaging,storage,display,homepreparation,cooking,andserving.ExplaintherelationshipbetweenCalorie,Kcal,calorie,andcal.(P84)ACalorieisametricunitofheatmeasurement.Thesmallcalories(cal)istheamountofheatrequiredtoraisethetemperatureof1gramofwaterfrom14.5°to15.5℃Alargecalorie,orkilocalorie(Cal),usuallyreferredtoasacalorieandsometimesasakilogramcalorie,equals1000cal.Identifythefollowingabbreviations:oz,mg,IU,RE,mono,sat,poly,carb,chols.(P86)Oz=ounce,mg=miligram,IU=InternationalUnit,RE=RetinolEquivalent,mono=monounsaturated,sat=saturated,poly=polyunsaturated,carb=carbohydrate,chols=cholesterol.Intermsofenergyandprotein,whatisthedifferencebetweenasliceofwhitebreadandasliceofwholewheatbread?(P576)Asliceofwhitebreadprovideslessenergyandproteinthanasliceofwholewheatbreaddoes.Chapter6Qualityfactorsinfoods(P107)Listthreecomponentsofreflectedlightusedtodefinecolors.(P91)Value,hue,andchroma.Nameoneinstrumentusedtomeasuretexture.(P93-94)Compressimeter—determinethecompressibilityofcakesandother“spongelike”products;Penetrometer—measuregelstrength;Warner-Bratzlershearapparatus—evaluatingmeattenderness;Brookfieldviscometer—measuretheviscosity;Succulometer;Tenderometer.Discusswhathumanscantasteandwhattheysmellandhowthisformsfoodflavor.(P95)Humanscantastesweet,salty,sour,andbitterandsmellfruity,astringency,sulfur,hot.Foodflavorisacombinationoftasteandsmell.Identifythefollowingacronyms:AMS,HACCP,TQM,GMP,CID.(P99,104-106)AMS—theAgriculturalMarketingServiceHACCP—HazardAnalysisandCriticalControlPointTQM—TotalQualityManagementGMP—GoodManufacturingPracticesCID—CommercialItemDescriptionsIndustryandAMSdevelopandmaintainCIDs.(P99)Listsixfactorsthatcaninfluencetheflavoroffood.(P96)Dependingonthefood,flavorcanbeinfluencedbybacteria,yeasts,molds,enzymes,heat/cold,moisture/dryness,light,time,additives.Changesinthetextureoffoodareoftenduetowaterstatus.(P94)Whatqualitiesdoconsumersexpectoftheirfood?(P106)Consumersexpectcertainqualitiesfromtheirfood.Theseincludecolor,flavor,texture,andevensize.Thestudyofthescienceofthedeformationofmatteriscalledrheology.(P93)Howdofatsorlipidsaffectthetextureoffood?(P97)Lipids(fats)aresoftenersandlubricantsusedincakes.Chapter7Unitoperationsinfoodprocessing(P122-123)Themanufactureoficecreamisanexampleofa/answeptsurfaceheatexchanger.(P117)Whyarefoodspackaged?(P120)Packagingisusedforavarietyofpurposeincludingshipping,dispensing,improvingtheusefulnessoftheproduct,andprotectionfrommicrobialcontamination,dirt,insects,light,moisture,drying,flavorchanges,andphysicalalterations.Attractivepackagingalsohelpswithmarketingofthefoodproduct.Specificheatistheamountofheatrequiredtochangethetemperatureofaunitmassofproductaspecifictemperaturewithoutchangingthematerial.(P115)Namethethreemethodsforseparatingfoods.(P111-113)Threemethodsforseparatingfoodsarecreamseparator,clarification,andmembraneprocesses.Whatarethetwotypesoffluidflowpumps?(P114)Centrifugalpumpandpositivepumparetwotypesoffluidflowpumps.Plateheatexchangespassfluidoveraplatewhereaheatingorcoolingmediumisbeingpassedupordownontheothersideoftheplate.(P116)Listthefourfactorsaffectingthemixingoffoodproducts.(P114)Factorsaffectingthemixingoffoodaredesignofimpeller,diameterofimpeller,speed,andbaffles.Whyisitimportanttohandlefoodmaterialscarefully?(P110)Tomaintainsanitaryconditions,minimizelosses,maintainquality,andminimizebacterialgrowth.Explainthethreecommonmethodsofdryingfoods.(P119)Threecommonmethodsofdryingaresunortraydrying,spraydrying,andfreezedrying.Listthreemembraneprocessesforseparatingfoodproducts.(P112)Reverseosmosis,ultrafiltration,andmicrofiltration.Chapter8Fooddeterioration(P136)Namethetwoenvironmentalconditionsthataffectmicrobialgrowthonfood.(P127)Environmentalconditionsthataffectmicrobialgrowthincludetemperatureandoxygen.Namethethreegeneralcategoriesoffooddeterioration.(P125)Thethreegeneralcategoriesoffooddeteriorationare:physical,chemical,andbiological.Someofthepostharvestenzymesaredesirableinfoodpreservation.(P136)Whydofoodshaveashelflife?(P136/125)Allfoodsundergodeterioration.Allfoodshaveatimelimitoftheirusefulness—shelflife.Thegrowthofaerobesisslowedbyremovingtheoxygen;whileprovidingoxygenlimitsthegrowthofanaerobes.(P135)Listfourfactorsthatcausefooddeterioration.(P125)Factorsthatcausefooddeteriorationaremany,includinglight,coldheat,oxygen,moisture,dryness,othertypesofradiation,enzymes,microorganisms,time,industrialcontaminants,andmacroorganisms(insects,mice,andsoon).Whatisafood-bornedisease?(P127)Food-bornediseaseisanydiseaseresultingfromtheconsumptionoffood.Givefourpreservationtechniquestopreventfooddeterioration.(P132-135)Foodpreservationinvolvestheuseofheat,cold,drying,acid,sugarandsalt,smoke,atmosphere,chemicals,radiation,andmechanicalmethods.Whyaresomefruitsandvegetableswashedimmediatelyafterbeingpicked?(P128)Somefruitsandvegetablesarewashedtoremoveinternalheatandcoolimmediatelyafterbeingpickedinordertominimizepost-harvestbiochemicalchanges.Namefourfoodenzymesanddescribetheirfunction.(P129-131)Ascorbicacidoxidase,oxidizeascorbicacidtodehydroformdestroyingthebrowningpreventionability.Beta-amylase,withfungalglucoamylaseproducesmixturesoffermentablesugars:glucose,maltose.Bromelain,actsoncollagentohydrolyzepeptides,amides,andestersfromthenon-reducingend.Catalase,removesresidualH2O2treatedfoods,convertsH2O2toH2Oandoxygen.Chapter9Heat(P154)ThemostheatresistantmicrobeincannedfoodsisClostridiumbotulinum.(P144)Whatarethetwomainobjectivesofpasteurization?(P143)Destroyallpathogenicmicroorganismsthatmightgrowinaspecificproduct;Extensionofshelflifebydecreasingnumberofspoilageorganismspresent.Namefourtypesofpreservativesachievedbyheating.(P142)Sterilization,commercialsterility,pasteurization,andblanching.Inthethermaldeathcurve,theDvaluerelatestothetimetoreducethenumberofmicroorganisms,andtheZvaluerelatestothetemperaturerequiredtodecreasethemicroorganisms.(P148)Heatingbeforepackagingrequireswhattypeofpackaging?(P148)Heatingafterpackagingrequiresaseptic(germ-free)packaging.Conductionheatingisthermaltransferduetocollisionsofhotfoodparticleswithcoolerones.(P145)Whatisthedifferencebetweenastillretortandanagitatingretort?(P149)Inthestillretortprocess,theproductisplacedinacontainerandthenheatedinsteamatmospherewithoutagitation.Intheagitatingretortstheproductisagitatedduringcooking.Identifythetwofactorstopicktherightheattreatmentseverityforaspecificfood.(P143)Topicktherightheattreatmentseverityforaspecificfood,twofactorsmustfirstbedetermined:Time-temperaturecombinationrequiredtoinactivatethemostresistantmicrobe;Heatpenetrationcharacteristicsofthefoodandthecontainer.Defineconductionheating.(P145)Conductionheatingisthermaltransferduetocollisionsofhotfoodparticleswithcoolerones.Radiationisthetransferofenergyintheformofelectromagneticwaves.(P145)Chapter10Cold(P169-170)Namethethreemethodsoffreezing.(P164)Freezetheproductinair;Freezetheproductwithdirectlycontact;Immersionfreezing.Listthefourrequirementsofrefrigeratedstorage.(P159)Refrigeratedstoragerequireslowtemperatures,aircirculation,humiditycontrol,andmodifiedgasatmosphere.Identifyfourchangesinfoodduringrefrigeration.(P159)Duringrefrigeratedstorage,foodscanexperiencechillinjury,flavorabsorption,andlossoffirmness,color,flavor,andsugar.Akeyfactorinfoodfreezingishowquicklythefoodisfrozen.(P163)Describethetemperaturedifferencebetweencooling,refrigeration,andfreezing.(P157)Cooling:temperaturefrom68?to28?F(16?to-2?C);Refrigeration:temperaturefrom40?to45?F(4.5?to7?C);Freezing:temperaturefrom32?to0?F(0?to-18?C).Whydofoodprocessorsblanchvegetablespriortofreezingthem?(P160)Enzymeswillmaintainacertainlevelofactivityduringfreezing.Namethetwotypesofcontainersforhomefreezinguse.(P165)Rigidcontainersandflexiblebagsorwrappings.Freezingcannotimprovetheflavorortextureofanyfood.(P167)Explainwhyafreezershouldnotbeoverloadedwithunfrozenfood.(P167)Overloadingslowsdownthefreezingrate,andfoodsthatfreezetooslowlymaylosequality.Listthethreethingspackagingforfrozenfoodsprotectsagainst.(P165)Packagingforfrozenfoodsprotectsagainstdehydration,light,andair.Chapter11Dryinganddehydration(P187)Listthethreedryingmethods.(P177)Commondryingmethodsare:airconvection,drum,vacuum,freeze.Dehydrationresultsindecreasedweightandvolumeofaproductandshippingcosts.(P186)Vacuumdryingproducesthehighestqualityofproductbyisalsoverycostly.(P178)Whatisultrafiltration?(P182)Ultrafiltrationisamembranefiltrationprocessoperatingat2to10barspressureandallowingmoleculesthesizeofsaltsandsugarstopassthroughthemembranepores,whilemoleculesthesizeofproteinsarerejected.Theprincipleoffreeze-dryingisthatunderconditionsoflowvaporpressure(vacuum),waterevaporatesfromicewithouttheicemelting.(P178)Thepurposeofdryingistoremoveenoughmoisturetopreventmicrobialgrowth.(P173)Definesublimation.(P178)Watergoesfromasolidtoagaswithoutpassingthroughtheliquidphase.Thisiscalledsublimation.Whattypesoffoodsaredriedusingadrumorrollerdriers?(P177)Drumorrollerdriersareusedfordryingliquidfoods,purees,pastes,andmashes.Discussthetwoproblemswithdryingofafoodproduct.(P173)Driedfoodsarenotsterile.Manysporessurviveindryareasoffood.Dryingnevercompletelyremovesallwater.Listthreechemicalchangesthatoccurduringdrying.(P175-176)Severalchemicalchangescanoccurduringdrying,including:caramelization,enzymaticbrowning,nonenzymaticbrowning,lossofeaseofrehydration,lossofflavor.Chapter12Radiantandelectricalenergy(P197)Describeohmicheating.(P196)Ohmicheatingistheheatingofafoodproductbyusinganalternatingcurrentflowingbetweentwoelectrodes.Namethetworequirementsforirradiation.(P190)Tworequirementsfortheirradiationprocessinclude:Asourceofradiantenergy;Awaytoconfinethatenergy.Radiationisbroadlydefinedasenergymovingthroughspaceininvisiblewaves.(P190)Explainionizingradiation.(P190)Ionizingradiation,alsoknownasirradiation,isamethodoffoodpreservation.Theseshorterwavelengthsarecapableofdamagingmicroorganisms.Listthefourwaysinwhichirradiationismostuseful.(P192)Irradiationismostusefulinfourareas:preservation;sterilization;controlofsprouting,ripening,andinsectdamage,andcontroloffoodborneillness.Describehowmicrowavesheatfood.(P197)Microwavesheatfoodsbygeneratingheatinsidethefoodduetowaterfriction.Whensaltisaddedtowater,itchangesthemicrowaveheatingcharacteristicsintwodifferentdirections.(P195)ListthreespecificwaysirradiationhasbeenapprovedforusebytheFDA.(P191-192)Foreliminatinginsectsfromwheat,potatoes,flour,spices,tea,fruits,andvegetables.Tocontrolsproutingandripening.Useirradiationonporktocontroltrichinosis.TocontrolSalmonellaandotherharmfulbacteriainchicken,turkey,andotherfreshandfrozenuncookedpoultry.Tocontrolpathogensinfreshandfrozenredmeatssuchasbeef,lamb,andpork.Foodcompositioninfluencesmicrowaveheatingoffoodinwhattwoways?(P195)Foodcompositiondoesnotonlyinfluencethelossfactor,butalsopenetrationdepth.Irradiationcannotbeusedonwhattwospecificproducts?(P192)Irradiationcannotbeusedwithdairyproductsandsomefruits,suchaspeachesandnectarines.Chapter24EnvironmentalConcernsandProcessingReviewQuestions(P448-449)Waterservesasauniversalsolvent.(P440)Listfivemethodsofconservingwaterduringfoodprocessing.(P447)Alwaystreatwaterasarawmaterialwitharealcost;Setwaterconservationgoalsfortheplant;Makewaterconservationamanagementpriority;Installwatermetersandmonitorwateruse;Trainemployeeshowtousewaterefficiently;Useautomaticshut-offnozzlesonallwaterhoses;Usehigh-pressure,lowvolumecleaningsystems;Donotletpeopleusewaterhosesasbrooms;Reusewaterwherepossible;Minimizespillsofingredientsandofrawandfinishedproductonthefloor;Alwayscleanupthespillsbeforewashing.總是把水看成是有成本的原料，制定工廠的節(jié)水目標，使節(jié)水成為管理首要考慮的內(nèi)容，安裝水表管理水的使用，培訓員工怎樣有效用水，在所有水管上安裝自動關(guān)水噴嘴，使用高壓低量的清潔系統(tǒng)，不允許用水管沖洗，盡可能重復利用水，盡量減少配料、原料和產(chǎn)品的溢、撒，清洗前總是先擦干凈。Namethethreeaspectsofwaterthatconcernfood-productionand–processingindustries.(P440)Microbiologicalandchemicalpurityandsafety;Suitabilityforprocessinguse;Decontaminationafteruse.微生物和化學的純度和安全性；加工的適宜性；使用后的凈化。DefineBOD.(P443)Biologicaloxygendemand生物耗氧量Explainhowwaterbecomeswastewaterduringfoodprocessing.(P445)Foodindustryuseswatertoprocessfoodproductsandcleanplantequipment,yieldinglargeamountsofwastewater.食品工業(yè)加工產(chǎn)品和清洗設備會產(chǎn)生大量的廢水。WhenBODlevelsarehigh,themoretreatmentthewastewaterwillrequire.(P445)Listfourmethodsofseparatingsolidsfromwastes.(P446)Screening,filtering,centrifuging,skimming,settling,andcoagulationorflocculation.篩分，過濾，離心，撇去，沉淀，凝結(jié)或絮凝。Namefourwaysfoodprocessorscanreducesolidwastesandwaterdischarge.(P446)Drycleanup,Simpleconcepts,Commonsenseapproachestocleanup,Retrainingtokeepemployeesfocusedandcareful.無水清潔，簡單實用的（清潔）觀念，了解通用的清潔方法，經(jīng)常培訓使員工（對預防污染）有足夠的關(guān)注和細心。Explaindrycleanup.(P446)Drycleanupusesmethodstocaptureallnonliquidwasteandpreventitfromenteringthewastewater.無水清潔就是收集所有的非流體廢物，阻止它們進入廢水中。Nameonewaydrycleanupcanbeused.(P446)Ifmostofthewastethatcomesoutofaplantconsistsofcarbohydratesorproteins,drycleanupallowsmuchofthewastetobereclaimedandputtosecondaryuse.如果一個工廠排出的廢料主要成分是碳水化合物或蛋白質(zhì)，那么無水清潔就可以回收絕大部分的廢料進行再次利用。Chapter25FoodSafetyReviewQuestions(P474-475)Listthreetypesoffoodsoils.(P466)Solubleinwater;Solubleinacid;Solubleinalkali;Solubleinwater,alkali,oracid.水溶性，酸溶性，堿溶性，水、堿、酸中都可溶。BrieflylistthesevenstepsinvolvedinHACCP.(P470)Analyzehazards;Identifycriticalcontrolpoints;Establishpreventativemeasureswithcriticallimitsforeachcontrolpoint;Establishprocedurestomonitorthecriticalcontrolpoints;Establishcorrectiveactionstobetakenwhenmonitoringshowsthatacriticallimithasnotbeenmet;Establishprocedurestoverifythatthesystemisworkingproperly;EstablisheffectiverecordkeepingtodocumenttheHACCPsystem.分析危害，確定關(guān)鍵控制點，建立每一控制點的臨界極限，建立管理關(guān)鍵控制點的程序，建立當臨界極限未達到時應采取的措施，建立檢驗系統(tǒng)正常工作的程序，建立有效的HACCP系統(tǒng)檔案。Listfourfoodbornediseases.(P455-457)Botulinumtoxin,Camplylobacteriosis,Listerosis,Refringenfoodpoisoning肉毒桿菌毒素（中毒），空腸彎曲桿菌病，李斯特桿菌病，產(chǎn)氣莢膜芽孢梭毒害Aruleofthumbforthenumbersoforganismsrequiredtoproducetoxinsortoproducedesiredorundesiredflavorsisonemillionpergram.(P461)Namethreewayscross-contaminationoccurs.(P453)Handsthattouchrawfoodsthentouchfoodthatwillnotbecooked;Surfacethattouchrawfoodsarenotcleanedandsanitized,thentouchready-to-eatfood;Raworcontaminatedfoodsthattouchordripfluidsoncookedorready-to-eatfoods.手接觸了生食后又接觸熟食；接觸生食的表面未經(jīng)清潔和消毒后又接觸熟食；生食或被污染的食物接觸或滴到熟食上。Thefourmainmicroorganismsareviruses,whicharethetiniestandsimplestformsoflife;parasiteswhichneedahosttosurvive;whichneedahosttosurvive;fungi,whicharemoldsoryeast;andbacteriawhich,whentheymultiply,canmakefoodhazardoustoeat.(P458)Namethetwogeneralheatprocessesformicrobialdestruction.(P463)Pasteurizationandsterilization.巴氏殺菌和滅菌。Namethecorrectorderofeventsforcleaning/sanitizingoffoodproductcontactsurfaces.(P465)Thecorrectorderofeventsforcleaning/sanitizingoffoodproductcontactsurfaceisrinse,clean,rinse,sanitize.對食品接觸表面進行清潔/消毒的正確次序是漂洗，清洗，漂洗，消毒。Thetwotypesofsanitizationincludethermal,whichinvolvestheuseofhotwaterorsteamforaspecifiedtemperatureandcontacttime,andchemical,whichinvolvestheuseofanapprovedchemicalsanitizerataspecifiedconcentrationandcontacttime.(P466)ListthefivemostcommonlyreportedfoodpreparationpracticesfromtheCentersforDiseaseControlthatcontributetofoodbornediseases.(P453)Improperholdingtemperature,poorpersonalhygiene,inadequatecooking,contaminatedequipment,andfoodfromanunsafesource.保存溫度不當，個人衛(wèi)生不好，加熱不足，設備受污染，食物來源不安全。Chapter26RegulationandLabelingReviewQuestions(P497)WhatareDRVs?(P490)DailyReferenceValues每日膳食參考量Whatisthenewrequirementoningredientlabels?(P496)Ingredientdeclarationisnowrequiredonallfoodsthat