[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fTs85PicTo-Hox01lmLNV9cnW1jpOAO1KJHilkxFk8n8":3},{"answer":4,"createTime":5,"id":6,"options":7,"origin":12,"question":19,"related":20,"source":24,"type":25},[],"2023-05-19 18:47:23",18614622,[8,9,10,11],"0.5","0.64","0.75","0.8",{"count":13,"courseId":14,"courseImg":15,"courseName":16,"workId":17,"workName":18},2,"caff49c7b4a2eb4923847aabaab4771c","https:\u002F\u002Ftihai-oss-cloud.itihey.com\u002Fimg\u002F56f0310092b8f5e3e7b2ba7f3e878ea0.jpg","绿色食品生产技术","5b3e2c5ed81342dda5e947c3386c635a","干制","在室温下贮藏,果蔬的水分活度降至( )以下方安全",[21,26],{"answer":22,"createTime":5,"id":6,"options":23,"question":19,"source":24,"type":25},[],[8,9,10,11],"v1",0,{"answer":27,"createTime":5,"id":28,"options":29,"question":34,"source":24,"type":25},[],18614623,[30,31,32,33],"自由水分","平衡水分","游离水","结合水","果蔬干制过程中,果蔬干燥的极限是果蔬水分达到( )"]