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研究所、轉學考(插大)◆園產品加工學
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110年 - 110 國立臺灣大學_碩士班招生考試_園藝暨景觀學研究所園產品處理及利用組:園產品加工學#100862
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3. Low acid canned foods and thermal processing (Total 30%)
(1) What is the definition of low acid canned foods?(6%)
相關申論題
(2) Please give at least two products of low acid canned foods. (4%)
#422513
(3) How could we avoid Clostridium botulinum contamination and risk according to the anaerobe, mesophilic, pH-dependent and aqueous-like properties of this pathogen? (10 %)
#422514
(4) It was known that In case a low acid canned food has a F0 value of 6 mins at the conditions of 250°F (121.1℃), Z = 18°F, how many times it will take in the conditions at (A) 268°F (131.1℃) and (B) 232°F (111.1℃), respectively, to achieve the same sterilization value? (10%)
#422515
4. Please describe the processing procedure for orange juice concentrates and detail the major equipment and machines used for unit operations above.(20%)
#422516
5. You are working in a fruit minimal processing factory and are assigned to develop a ready-to-eat combo box of fresh-cut salad vegetables which has a commercial shelf life of 72 h at least under low temperature refrigeration. Please discuss what kind of methods you could apply to achieve this goal? (15%)
#422517
(一) Epiphytes
#422518
(二) Population age structure
#422519
(三) Intraspecific competition
#422520
(四) Ordination
#422521
(五) Phenology
#422522
相關試卷
110年 - 110 國立臺灣大學_碩士班招生考試_園藝暨景觀學研究所園產品處理及利用組:園產品加工學#100862
110年 · #100862
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