保鲜（Fresh）.docVIP

保鲜（Fresh） Food preservation Short Answer Questions 1 development trend of fruit and vegetable processing industry in China Answer: 1 resource rich 2 basic form of vast territory and abundant resources, processing advantages of industrial belt 3, the level of processing technology has improved, 4 standard system basically formed 5 varieties less, 6 production enterprises intensive degree is not high 2 principle of keeping fresh by air conditioning Answer: 1 hypoxia partial pressure a delayed or decreased respiratory peak, B inhibited chlorophyll decomposition, C inhibited ethylene synthesis 2 CO2 high pressure a ripening stimulation inhibits B inhibition of ethylene on ripening of C amount of help to green 3 the relationship between oxygen and CO2: the threshold of oxygen increases with the increase of CO2 content, and the toxic effect of CO2 can be eliminated or alleviated by increasing oxygen partial pressure, which is the antagonism between the two 3 common problems and solutions in fruit and vegetable sugar system Answer: 1 Flow soup, return sand crystallization, control invert sugar and storage condition 2 boiled shrinkage control maturity hardened sugar permeability 3 browning control enzyme, dimension C, oxygen and metal contact 4, mold fermentation control sugar concentration, preservatives, sterilization storage conditions 4 canned exhaust method and function Answer: heating, exhaust, vacuum, exhaust steam, sealed exhaust Roles: 1. Inhibition of airborne microorganisms 2 prevent or reduce the expansion of the contents due to heating sterilization, so that the container deformation 3 reduce the oxidation of 4 reduce tin wall corrosion 5 make the cans have a vacuum, forming a special inner concave state of the cans 5 principles of fruit and vegetable pickling Answer: the use of salt antiseptic microorganisms, fermentation protein decomposition, inhibition of harmful microbial activity, increase product color, aroma and preservation characteristics. 1, salt pic