[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fPq6Dy3jVypfeYFHIN9nEEjZAIwgRXnCMAos71Otgwjg":3},{"answer":4,"createTime":5,"id":6,"options":7,"origin":12,"question":16,"related":17,"source":21,"type":22},[],"2023-09-21 13:37:49",97745534,[8,9,10,11],"80%","20%","100%","50%",{"courseId":13,"courseImg":14,"courseName":15},"f4671059ce49996dce3622e303406300","https:\u002F\u002Ftihai-oss-cloud.itihey.com\u002Fimg\u002Fd4b6052e0dfc538b1558a930f2e8f78f.png","食品工艺学","一食品的冻结点是-1℃,当降到-5℃时其冻结率为( )",[18,23,33,42,48,57,66,74,79,84],{"answer":19,"createTime":5,"id":6,"options":20,"question":16,"source":21,"type":22},[],[8,9,10,11],"v1",0,{"answer":24,"createTime":25,"id":26,"options":27,"question":32,"source":21,"type":22},[],"2023-09-21 13:18:37",97745537,[28,29,30,31],"0.1~1 cm·h-1","1~5 cm·h-1","1~10 cm·h-1","5~20 cm·h-1","按距离划分,快速冻结的速度范围是( )",{"answer":34,"createTime":5,"id":35,"options":36,"question":41,"source":21,"type":22},[],97745540,[37,38,39,40],"10-100cm\u002Fh","5-10cm\u002Fh","0.2cm\u002Fh","0.5-3cm\u002Fh","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":43,"createTime":44,"id":45,"options":46,"question":47,"source":21,"type":22},[],"2023-09-21 13:18:38",97745545,[39,40,38,37],"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( )",{"answer":49,"createTime":5,"id":50,"options":51,"question":56,"source":21,"type":22},[],97745548,[52,53,54,55],"形成柱状冰晶","冰晶粗大","水分迁移严重","冰晶数量多","下列为快速冻结特点的是( )",{"answer":58,"createTime":44,"id":59,"options":60,"question":65,"source":21,"type":22},[],97745551,[61,62,63,64],"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( )",{"answer":67,"createTime":5,"id":68,"options":69,"question":72,"source":21,"type":73},[],97747050,[70,71],"正确","错误","冻结界面位移速度越快,溶质分布越均匀.所以,通过冻结层分界面高速位移,可以促使冻结溶液内溶质达到完全均匀分布的境地",3,{"answer":75,"createTime":5,"id":76,"options":77,"question":78,"source":21,"type":73},[],97747055,[70,71],"在-18℃,食品中的水分全部冻结,因此食品的保存期长",{"answer":80,"createTime":5,"id":81,"options":82,"question":83,"source":21,"type":73},[],97747058,[70,71],"最大冰晶生成带指-1~-5℃的温度范围",{"answer":85,"createTime":5,"id":86,"options":87,"question":88,"source":21,"type":73},[],97747060,[70,71],"已知牛肉的冻结点是-1℃,当冻结温度降至-5℃时,牛肉的冻结率为60%"]