河工大双语双语复习题51111.docx
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河工大双语双语复习题51111.docx
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河工大双语双语复习题51111
1.Whatisthebasicstructureofcerealcaryopses(果实)?
谷物果实基本结构
Embryo胚芽;Endosperm胚乳;Seedcoats(Testa)种皮;Pericarp果皮
2.WhatisthefunctionofScutellum?
胚盘功能
Rapidexchangeofwaterandsolutesbetweenscutellumandstarchyendospermingerminationforthenextgeneration.
3.WhatarethepropertiesofAleurone?
糊粉的特点
Thestarchendospermdies,buttheAleuronecellcontinuetorespire(呼吸)ataslowrateforlongtime.胚乳淀粉的死,而是糊粉细胞继续呼吸(呼吸)慢速下降了很长时间
4.Whatarethepropertiesoftesta?
外种皮的特点
Permeability(渗透性)oftestareducesorregulates(控制;调节)waterandgaseousexchange.
5.Whatisthestructuralpropertyoffruitcoats(Pericarp)?
水果外皮结构性能
--Multilayered(多层的):
protectingandsupportingthegrowingseed.
--Innermost(最深处的)layerofpericarp(innerepidermis皮层)
--Outermostlayerofpericarp
--Hairs(茸毛)
6.WhataretheContributionsbybotanical(植物学的)fractionstograinmass?
Starchyendosperm84%;embryo3%;outerpericarp4%;innerpericarp1%;seedcoat1%;nucellus1%;aleurone6%;
7.Whatisthemoststriking(显著的;突出的)morphological(形态学)Characteristicofwheat,maizeandrice?
小麦玉米大米。
。
。
特征
Wheat:
acrease腹沟Rice:
pales壳ofrice(ridandgroove凸和沟槽);nocrease;embryo,notfirmlyattachedtotheendosperm;husk20%.
Maize:
basalpart,narrow;top,broad;embryo,large;pericarp,thicker,robust光滑;tip-cap,hullintheembryo;nohairs,nocellulartestalayer;aleuronecells,colorationinblue
8.Whatistheclassificationofimpurities杂质?
杂质的分类
Vegetable,animal,mineral(矿物质)andother
9.Whataretheprinciplesofcleaningandseparation?
清洁和分离的原则
Surfacecleaning:
abrasion摩擦,impact碰撞
Separation:
size,shape,specific-gravity比重,color,composition
10.Whatistheprinciple原理ofaspiration风选andde-stoning?
风选的原理
Aspiration:
terminalvelocity:
weight/ratio
HighTV:
compactspherical球形(cubical)particles碎木料
LowerTV:
flake-like片状particles
De-stoning:
specific-gravity,selectedmaterial(afterseparationofcoarserandfinerparticlesbysizeandshape)
11.Whatdosecleaningmean?
清洁意味着什么
Cleaning,incontrasttoseparating,isperformedonscourers.
12.Whatistheprincipleofloopsystem?
Pleasegiveanexample.环状系统Thefeedratedecreased/efficiencyofseparationincreased
Example:
separator
10%cutoffwithallseparableimpurities;90%cleangrainwithoutimpurities;
13.Whataretheconditionsofdustexplosions(粉尘爆炸
)?
Whatmeasuresshouldbetakentoavoidit?
Conditions:
certainlimitingconcentrationsourceofignition
Avoidance:
suppressionofdustavoidanceofsourceofignition
14.Whatisconditioning(tempering)调和
Additionofcontrolledmoisturetoaffectonthephysicalpropertiesofcereals,especiallyonadhesion(粘合)betweencomponent(组分)ofcells,cellsthemselvesandgraintissues.器官
15.Whatarethereasonsforconditioning?
调和原因
Totoughen(使...坚韧)theouterbran糠,largepiecesofbran.
Tomellow(使...成熟)theendospermtoproviderequireddegreeoffragmentation(分裂,破碎)
Toughnessofendospermandmoisturecontent
16.WhatkindsoffactorswillinfluenceontheWateraddition?
水添加
-Hardness;moisturecontentoffinalproducts(storagelife)’
-Conveyingsystem(evaporationofwater,1-2.5%)
-Ambienttemperature/humidity
-Rolltemperature.
17.Whatiswaterpenetrationway?
渗水
-Waterabsorptionbycapillarityintoemptypericarpcells(reservoir);
-Impermeablecomponenents=testa+nucellus
Embryo(thinnerlayer)
Endosperm(distalend).
18.Whatkindsoffactorswillinfluenceonthetemperingtime?
回火时间
-InitialMC;
-Testapermeabilitydegree;
-Mealinessofendosperm;
-Temperatureofwater(3/12);
-Uniformity.
19.Whataretherapidconditioningways?
快速调节方式
-multistagedampening;
-abrasionofgrainsurface;(removalpartoftesta)
-expansionoftheendosperm;
-temperatur;-mixing.
20.Whatismilling?
磨粉
Methodsoftransformingwholegrainintoformssuitableforconsumption.
21.Whatarethecharacteristicfeaturesofmilling?
磨粉特征
-separationofthebotanictissuesofthegrain;
-reductionoftheendospermintoflourorgrits.
22.Whatkindsofactionarethereinrollermillingsystem?
磨粉机工作
-grinding;
-flaking.
23.Whataretheprinciplesoffinegrindingandairclassification?
精磨和风选
-endospermstructure/composition:
starchgranuleandproteinmatrix;
-sizeandcompositionofendosperm.
24.Whatarethefinalproductsoffinegrindingandairclassification?
Whatabouttheiruses?
精磨和风选终产物
-finefraction:
breadflour;
-mediumfraction:
spongecakesandpremixflour;
-coarsefraction:
biscuitmakingflour.
25.Whatisproteinshift?
蛋白质转变
Proteinshiftistheamountofproteinshiftedintothehigh-proteinfractionplusthatshiftedoutofthelowerfractions,
expressedasapercentageoftotalproteininthematerialfractioned.
26.WhatisTDsystem?
TD系统
Toproduceahighyieldoflargeparticlesizegritswithlowfatcontentandlowfibercontent(about0.5%),suitableformanufactureofcornflakes.
27.Whatarethefinalproductsofmaizedryingmilling?
Whatabouttheiruses?
Flakinggritsareusedforthemanufactureoftheready-to-eatbreakfastcereal“cornflakes”玉米干燥磨粉终产物
Otheruse:
porridge(polenta)andready-toastedcereals,forbreadandotherbakedfoods,andforindustrialpurposes.(p65)
28.Whatisthewetmilling?
湿磨
Wetmillingisamacerationprocessinwhichphysicalandchemicalchangesoccurinthenatureofthebasicconstituents
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
ButterfatLardTallow
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
WinterizationDewaxingStearineSeparation
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,defattedflakesthathavebeendeso
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