食品科学与技术双语重点.docx

食品科学与技术双语重点.docx

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食品科学与技术双语重点

29.Whatarethefinalproductsofwheatwetmilling?

Whatabouttheiruses?

-mainproducts:

starch,66%;湿磨终产物

-byproducts:

oil,4%;animalfeed,30%,including24%,glutenfeed（PC,21%）and5.7%glutenmeal（PC,60%）.

Uses:

-modifiedstarch;

-sweeter;

-alcohol;

-others

30.Whataretheusesofvitalgluten?

活力粉用途

-improvingthetextureandraisingtheproteincontent;

-forminganextensible,elasticmass;

-fortificationofweekhour;

-highproteinbreakmaking;

-highfiberbreadmaking;

-others,meatproducts,e.g.sausages,breakfastfood.

1.What’sdefinationofoilsandfats?

油脂分类

Ediblefatsandoilsareestersofthethreecarbontrihydricalcohol,glycerin,andvariousstraightchainedmonocarboxylicacidsknownasfattyacids.

2.what’sthemajorandminorcomponentofedibleoilsandfats?

Triglyceride;食用油和油脂主次成分

Diglyceridemonoglyceridephospholipidssterolcholesteroltocopherolpigments

3Whatarethemajorfattyacidsofoilsandfats?

油脂主要脂肪酸

Palmiticoilsstearicoilsoleiclinoleiclinolenic

4.Classificationofoilsandfats油脂分类

Saturatedmonounsaturatedpolyunsaturated

5.Iodinevaule碘值

henumberofcentigramsiodineabsorbedby1goffatorpercentageiodineabsorbed.

6.Saponificationvalue:

皂化值

theweightinmilligramsofpotassiumhydroxideneededtocompletelysaponify1goffat.

7.PeroxideValue过氧化值

themilliequivalentsofiodineformedperkilogramoffat.

8.AcidValue酸价

Themilligramsofpotassiumhydroxideneededtoneutralizethefreefattyacidsin1gofafat

9.Meatfat:

动物油

Butterfat、Lard、Tallow

Vegetablefat植物油

CanolaCoconutCornCottonseedOlivePalmandPalmKernelPeanutSafflowerSoybeanSunflower

10.Thegeneralguidelineforoilseedstorageislowmoisture,lowtemperatureandaeration.

11.OilExtraction：

油萃取

SeedPreparationRenderingPressingSolventExtraction

12.Degumming：

脱胶

Degummingiscarriedoutbyadding2%watertotheoil.

Removephosphslipids

13Refining精炼

Refiningusuallyreferstotheremovalofnonglyceridefattymaterialsbywashingtheoilswithstronglyalkalinewatersolutions

RemoveFreefattyacids.

14.Bleaching漂白

Bleachingistheprocessusedfortheremovalofpigmentsfromtheoil

Removepigments

15.Deodorization除臭

Deodorizationistheprocesswherebytheodorsandflavorsoffatsandoilsareremoved,

Removevolatilizedgas

16.FractionalCrystallization分离结晶

Winterization冬化Dewaxing脱蜡StearineSeparation硬脂酸分离

17.Hydrogenation:

Hydrogenationisthetreatmentoffatsandoilswithhydrogengasinthepresenceofacatalyst.加氢

18.Interesterification:

interesterificationistheexchangeofacylsoftriglyceridesoftwoseparatefatsorasinglefat.酯化作用

19.Whatarethemainproteinproducts?

蛋白质产品

Proteinflour;proteinconcentrates;proteinisolates;texturizedprotein

20.Whatisdefattedsoybeanproteinflour?

脱脂大豆蛋白粉

Flourproducedbythenearlycompleteremovaloftheoilfromsoybeansbytheuseofhexaneorotherhomologoushydrocarbonsolvents.

21.Howisediblesoybeansoybeanproteinflourproduced?

可食大豆蛋白粉

Soybeanstorage→soybeancleaning→soybeantempering→dehulling→conditioningandflaking→extractionanddesolventizing→toasting→flourandgritgrinding→fat-conditioningsoybeanproteinflour

22、What’sthedefinitionofsoybeanproteinconcentrates?

大豆集中蛋白

soybeanproteinconcentrateisaproducthavingaproteincontentof70%（N×6.25）onamoisturefreebasis.

23.Howtoproducesoybeanproteinconcentrates?

大豆浓缩蛋白

（1）ExtractionwithaqueousacidsintheisoelectricrangeofpH4-5.

（2）Extractionwithaqueousalcohol.

（3）defattedflakesorflouraremoistheattreatedtodenatureandtherebyinsolubilizetheprotein.

24．Howtoimmobilizethemajorproteinfractioninsoybean?

固定大豆蛋白

a.LeachingwithAqueousOrganicSolvents.

b.LeachingwithDiluteAcid.

25.Whataresoybeanproteinisolates?

大豆分离蛋白

isolatedsoyproteinsmustcontainnotlessthan90%dry-basisprotein（Nitrogen×6.25）.

26.Howmanyfunctionalpropertiesdovegetablehave?

Whatarethey？

蔬菜功能特性

（1）HydrationandWaterAbsorption

（2）Solubility（3）ViscosityandGelation（4）Texturization（5）EmulsionandFoaming（6）Color,Flavor,andOdor

27、Howmanymethodscanbeusedtoproducedtexturizedprotein?

Whatarethey？

脉络产生蛋白质Three.Extrusion;spinning;steamtexturizing

28.ProcessforProducingSoybeanProteinIsolates大豆分离蛋白生产工艺

Thestartingmaterialforsoyproteinisolateisfinelyground,defattedflakesthathavebeendesolventizedbyavacuumprocessformaintainingproteinsolubility.Theproteinisextractedwithdilutealkali,pH9,at50-55℃.Strongeralkaliwouldextractmoreproteinbutwouldalsocausemoredamageparticularlytothesulfur-containingaminoacids.Thesolidsareseparatedbyscreeningandcentrifugingandcontainprimarilyinsolublecarbohydratesandproteins.ThesolubleproteinportionisadjustedtopH4.5withfoodgradeacid.Thisresultsinaproteinprecipitateandawheyfraction）.Theprecpitateiswashed，neutralized，sterilizedandthendriedtoyieldasoyproteinate.

29.Whatisthedifferencebetweenthebulkdensityandabsolutedensity?

bulkdensity相对密度和绝对密度区别

Definition:

Theweightofagivenvolumeofgrainincludingthevoidsisthebulkdensityofthematerial.

Bulkdensityisawidelyusedgrainproperty.

ItispartoftheU.S.grainstandards.

absolutedensity

Definition:

Theabsolutedensityofthegrainistheweightperunitvolumeofthegrainitself,independentofthevoidsbetweenthegrain.

Thedensityofthegraincanbedeterminedbyanaircomparisonpycnometer

30.Whatistheangleofrepose?

静止角

Definition:

Whenpouredonalevelsurface,grainformsapilewhoseouteredgemakesanangletothatsurface.Thevalueoftheangleisspecifictothegrainandiscalledtheangleofrepose.

31.Whatistheimpactfactorsofangleofrepose?

静止角影响因素

Impactfactors:

♦Includingfrictionalforcesgeneratedbygrainflowingagainstitself,thedistributionofweightthroughoutthegrainmass,andthemoisturecontentofthegrain.

♦Theangleofreposedetermineswhetherthegrainwillflowofitsownaccordorwhetheroutsideforceisnecessarytomoveit.

32.Whatisthehardnessofgrain?

粮食硬度

Animportantattributeofgrainsistheirhardness,theirresistancetobeingbrokenorreducedinparticlesize.

（Largevariationoftenevenoccurswithinasinglespecies（wheat,forexample）ofgrain.

Thevariationcanbecausedbybothgeneticdifferencesanddifferencesinthegrowingenvironment.）

33.Whatisthepracticalsignificanceofmoistureingrain?

现实意义粮食水分

Practicalsignificance:

determinethegrain’scorrespondinggrade,priceandquality;

andfurtheraffectthegrain’ssafestorage.

34.Pleaseintroducetheimportantmethodstomeasurethemoisturecontentofgrainsandtheirproducts.衡量粮食水分的方法

Manymethodshavebeendevelopedtomeasuremoisturecontentofgrainsandtheirproducts.Thebestknownare:

1）ovendrying;

2）vacuumovendrying,withandwithoutadesiccant;

3）distillation;

4）chemicalreactionwiththeKarlFischerreagent;

5）electronicdevicesormoisturemeters;

6）nuclearmagneticresonance（NMR）;

7）near-infrared（NIR）spectrophotometry.

35. Whatisthepesticide?

农药

Pesticide:

Anythingthatinhibitsorkillsapestsuchasweeds,fungi,insects,androdents.

36.Whatischemicalgrainprotectant?

杀虫剂

Grainprotectantsarematerialsthatwillpersistforextendedperiodsatconcentrationslethaltothetargetinsects.

37.Whatisfumigant?

熏蒸剂

Afumigantisachemicalthatexistsasagasatambienttemperaturesandpressuresorproducesagasfromasolidoraliquid.

38.Whatcharacteristicsareanidealfumigantshouldpossess?

熏蒸剂特征

Anidealfumigantshould

1）havelowcostpereffectivefumigation;

2）behighlyandacutelytoxictoallstagesofthetargetpest,butnotundulyhazardoustomanandotherhigheranimals;

3）behighlyvolatile,withagoodabilitytopenetrate,butnotbeexcessivelyabsorbedbythecommodity;

4）haveadequatewarningpropertiesforeasydetection;

5）benoncorrosive,nonflammable,andnonexplosiveunderpracticalconditions;

6）possessagoodstoragelife;

7）benonreactivewiththecommodity,soasnottoproduceadverseodorsandflavors;

8）bereadilyremovablebyaeration,leavingnoharmfulresidues;

9）benoninjurioustoseedgermination;

10）benondamagingtomilingqualitiesorotherprocessingpropertiesofgrain;

11）bereadilyavailableandsimpletoapply.

39.Whatmustyoupayattentiontowhenyouusethefumigantstoeffectivelycontrolthestored-graininsects?

使用熏蒸剂控制昆虫

Primaryfactorsthatdecreaseorincreasethedistributionoffumigantsintograinandtheirbiologicalactivityaretemperature,moisture,time,fumigantformulation,dosage,applicationprocedure,storagestructure,aeration,dockage,insectpopulationcharacteristics,andgrainkernels.

40：

Whatisthemeaningoffoodprocessing？

食品加工的意义？

答:

Increasethevalueofagricultureproductsandby-products;

增加农业产品的价值和副产品;

Prolongthestorageperiod;延长贮藏期;

Improvethesafetyoffood;改善食品的安全问题;

Morenutritive、diversifiedandconvenient.更多的营养、多样化和方便

41：

Theclassificationoffoodmaterial.Pointoutsomecommonfoodmaterials.

食品材料的分类。

指出一些常见的食物材料。

42：

Classificationoffoodnutrients.。

食物营养的分类。

答：

A）MacroNutrients（宏量营养素）

1.Protein:

AminoAcid（20kinds）.蛋白质：

氨基酸（20种）.

2.LipidsandFats:

Fat,Lecithoid,Cholesterin…

脂类：

脂肪、磷脂、胆固醇…

3.Carbohydrates:

Mono-,Oligo-,Poly-saccharides,andFibre

碳水化合物：

单糖,低聚糖2（2－20DP）,多糖,膳食纤维.

4.Water:

水.

B）TraceNutrients（微量营养素）

5.Minerals:

（Inorganics,17kinds）,Ca,Zn,Fe

矿物质:

（无机盐,17种）钙、锌、铁....

6.Vitamins:

FatSolubleVits（4kinds）,WaterSolubleVits（10kind

维生素（14种）：

脂溶性（A,D,E,K）,水溶性（B族9种+