[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$f-qtivSXgcT8J-B5w5nlTC70K2MTLTgLv6x9DKmEAKaQ":3},{"answer":4,"createTime":5,"id":6,"options":7,"origin":10,"question":14,"related":15,"source":21,"type":22},[],"2026-04-13 20:09:46",339806805,[8,9],"正确","错误",{"courseId":11,"courseImg":12,"courseName":13},"9cdf79d3b0232c686baba1f126edece3","https:\u002F\u002Ftihai-oss-cloud.itihey.com\u002Fimg\u002Fdb3a5eb6177bf85ad556cb52c242afa2.jpg","食品化学","因为结合水在-40℃都难以结冰,所以可以被微生物所利用",[16,23,26,31,36,46,55],{"answer":17,"createTime":5,"id":18,"options":19,"question":20,"source":21,"type":22},[],339806804,[8,9],"水分活度aW即平衡相对湿度(ERH),aW=ERH","v1",3,{"answer":24,"createTime":5,"id":6,"options":25,"question":14,"source":21,"type":22},[],[8,9],{"answer":27,"createTime":5,"id":28,"options":29,"question":30,"source":21,"type":22},[],339806806,[8,9],"通过单分子层水值,可预测食品的稳定性",{"answer":32,"createTime":5,"id":33,"options":34,"question":35,"source":21,"type":22},[],339806807,[8,9],"液态水随温度增高,水分子距离不断增加,密度不断增大",{"answer":37,"createTime":5,"id":38,"options":39,"question":44,"source":21,"type":45},[],339806808,[40,41,42,43],"分子流动性与食品的稳定性密切相关","分子流动性主要受水合作用及温度高低的影响","相态的转变也会影响分子流动性","一般来说,温度越低,分子流动性越快","关于分子流动性叙述有误的是",0,{"answer":47,"createTime":5,"id":48,"options":49,"question":54,"source":21,"type":45},[],339806809,[50,51,52,53],"增大","减小","不变","无法判断","某食品水分活度为0.85,将此食品放于相对湿度为94%的环境中,食品的重量会( )",{"answer":56,"createTime":5,"id":57,"options":58,"question":63,"source":21,"type":45},[],339806810,[59,60,61,62],"aw&gt;0.80","0.50&lt;aw&lt; 0.80","aw&gt;0.90","aw&lt;0.50","食品中水分活度在哪个范围微生物不能生长"]