[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fuh5tShz_Qe-dCPaWYV9d1hNMp2H3KPH30hmO4omBKCA":3},{"answer":4,"createTime":5,"id":6,"options":7,"origin":11,"question":18,"related":19,"source":29,"type":30},[],"2024-11-25 17:23:06",167397015,[8,9,10],"亲水力越强,结合水越多","亲水力越强,结合水越少","亲水力越弱,结合水越多",{"count":12,"courseId":13,"courseImg":14,"courseName":15,"workId":16,"workName":17},15,"d5a427d2518937538197d039f8d5d127","https:\u002F\u002Ftihai-oss-cloud.itihey.com\u002Fimg\u002F520759d5afbdaf0975f36bddcc52c642.jpg","烹饪化学-2024-2025-1","3fcdd159f8b5410ca1aa2973119281c7","烹饪原料中的水分2","食品中亲水物质越多( )",[20,31,40,49,58,67,76,79,88,97],{"answer":21,"createTime":5,"id":22,"options":23,"question":28,"source":29,"type":30},[],167397009,[24,25,26,27],"低水分活度","中水分活度","高水分活度","任何水分活度","脂溶性的叶绿素、橙色果蔬及鱼虾中的类胡萝卜素等,在( )条件下相对稳定","v1",0,{"answer":32,"createTime":5,"id":33,"options":34,"question":39,"source":29,"type":30},[],167397010,[35,36,37,38],"食品吸湿","食品解湿","添加食盐","温度下降","食品水分活度值在以下情况下会增加的是( )",{"answer":41,"createTime":5,"id":42,"options":43,"question":48,"source":29,"type":30},[],167397011,[44,45,46,47],"耐贮存性","自由水含量","水含量","流动性","水分活度高低可评估食品( )性能的大小",{"answer":50,"createTime":5,"id":51,"options":52,"question":57,"source":29,"type":30},[],167397012,[53,54,55,56],"比自由水难蒸发","能自由流动","不能被微生物利用","不能作为溶剂","结合水不具有下列哪种特性",{"answer":59,"createTime":5,"id":60,"options":61,"question":66,"source":29,"type":30},[],167397013,[62,63,64,65],"鲜肉","馒头","食用油","饼干","下列水分含量最低的食品是( )",{"answer":68,"createTime":5,"id":69,"options":70,"question":75,"source":29,"type":30},[],167397014,[71,72,73,74],"0℃","4℃","10℃","-18℃","水的体积在( )温度下是最小的",{"answer":77,"createTime":5,"id":6,"options":78,"question":18,"source":29,"type":30},[],[8,9,10],{"answer":80,"createTime":5,"id":81,"options":82,"question":86,"source":29,"type":87},[],167397016,[63,83,84,65,85],"方便面","面包","蛋糕","下列哪些食品不易发生老化( )",1,{"answer":89,"createTime":5,"id":90,"options":91,"question":96,"source":29,"type":87},[],167397017,[92,93,94,95],"气压增大,沸点增大","气压降低,沸点增加","气压增大,沸点降低","气压降低,沸点降低","水的沸点是100℃,水的沸点随着气压的变化为( )",{"answer":98,"createTime":5,"id":99,"options":100,"question":106,"source":29,"type":87},[],167397018,[101,102,103,104,105],"气压","水分可被利用程度","可溶解物的能力","参加化学反应的程度","被微生物利用的程度","Aw值的高低反映了食品的( )"]