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МатематикаВопрос:
Ex. 3. Match each term in the left column with its synonym or equivalent phrase from the right column. Use the text for reference. Terms 1. Cold Storage 2. Frozen Storage 3. Slow Freezing 4. Quick Freezing 5. Plate Freezing 6. Immersion Freezing 7. Blast Freezing 8. Fluidized Bed Freezing 9. Optimal Growth Temperature 10. Minimal Growth Temperature Synonyms /Equivalent Phrases A. Large ice crystals formation B. Contact freezing C. Chilled Storage D. Air-blast freezing E. Direct immersion F. Small ice crystals formation G. Below -18°C Storage H. Upward air flow for small items I. Lowest temperature for multiplication J. Best temperature for growth
Ответ:
Ответ:
- Cold Storage - C. Chilled Storage
- Frozen Storage - G. Below -18°C Storage
- Slow Freezing - A. Large ice crystals formation
- Quick Freezing - F. Small ice crystals formation
- Plate Freezing - B. Contact freezing
- Immersion Freezing - E. Direct immersion
- Blast Freezing - D. Air-blast freezing
- Fluidized Bed Freezing - H. Upward air flow for small items
- Optimal Growth Temperature - J. Best temperature for growth
- Minimal Growth Temperature - I. Lowest temperature for multiplication
Похожие
- Ex. 2. Complete the following sentences using the most appropriate term or phrase from the text provided. 1. The main purpose of using low temperatures in food preservation is to retard chemical reactions, slow the action of food enzymes, and slow down or stop the 2. Each microorganism has a(n) where its growth rate is highest, and a minimal temperature below which it cannot multiply. 3. primarily involves storing food at or above 0°C, with the exact temperature depending on the product. 4. In chilled storage, increasing the level of in the air can help reduce the rate of food spoilage. 5. Most commercial operations store food at or below -18°C.
- 6. During ice crystals form in the intercellular spaces, leading to cell dehydration and protein denaturation. 7. The preferred freezing method is as it forms small ice crystals that do not damage the food's texture. 8. In the method, food is frozen by being placed between hollow plates containing a circulating refrigerant. 9. The freezing technique is particularly suitable for small, particulate foods like peas, as it uses a blast of air blown upwards through a mesh. 10. Factors such as temperature, relative humidity, air velocity, and must be carefully controlled in a chilled storage room.
