[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fhCJI7rJUCFqbTSZ4EaRU9ne55SEl_s6m4JnNJDo9CbQ":3},{"answer":4,"createTime":5,"id":6,"options":7,"origin":12,"question":19,"related":20,"source":30,"type":31},[],"2023-09-16 13:37:24",96897866,[8,9,10,11],"0.2cm\u002Fh","0.5-3cm\u002Fh","5-10cm\u002Fh","10-100cm\u002Fh",{"count":13,"courseId":14,"courseImg":15,"courseName":16,"workId":17,"workName":18},6,"f4671059ce49996dce3622e303406300","https:\u002F\u002Ftihai-oss-cloud.itihey.com\u002Fimg\u002Fd4b6052e0dfc538b1558a930f2e8f78f.png","食品工艺学","36ecbcb2c8de43239a6893441721d005","食品冻结过程及冻结速度测验","各种冻结器冻结速度不等,一般从0.2-100cm\u002Fh,其中冷冻库的冻结速度为( )",[21,32,41,46,49,58],{"answer":22,"createTime":5,"id":23,"options":24,"question":29,"source":30,"type":31},[],96897856,[25,26,27,28],"20%","50%","80%","100%","一食品的冻结点是-1℃,当降到-5℃时其冻结率为( )","v1",0,{"answer":33,"createTime":5,"id":34,"options":35,"question":40,"source":30,"type":31},[],96897859,[36,37,38,39],"0.1~1 cm&middot;h-1","1~5 cm&middot;h-1","1~10 cm&middot;h-1","5~20 cm&middot;h-1","按距离划分,快速冻结的速度范围是( )",{"answer":42,"createTime":5,"id":43,"options":44,"question":45,"source":30,"type":31},[],96897862,[8,9,10,11],"各种冻结器冻结速度不等,一般从0.2-100cm\u002Fh,其中液氮冻结器的冻结速度为( )",{"answer":47,"createTime":5,"id":6,"options":48,"question":19,"source":30,"type":31},[],[8,9,10,11],{"answer":50,"createTime":5,"id":51,"options":52,"question":57,"source":30,"type":31},[],96897869,[53,54,55,56],"形成柱状冰晶","冰晶数量多","水分迁移严重","冰晶粗大","下列为快速冻结特点的是( )",{"answer":59,"createTime":5,"id":60,"options":61,"question":66,"source":30,"type":31},[],96897872,[62,63,64,65],"浓缩效应","冻结膨胀压","气体膨胀","蛋白质变性","食品在冻结时会导致细胞的溃解,造成的主要原因是( )"]