说明： 1.允许使用中英文字典。 2.原则上，中文题用中文回答，英文题用英文回答 3.选修小语种的同学可不做英语题，但须作附加题 试题2005 一、填空（每小题0.5分，共计10分。其中，中英文各选填10题） 1.Dairy Produets Fluid Milk Products,Concentrated and Dried Milk Products Cultured Dairy Products,Whipped Cream,Ice Cream,Butter Manufacture. 2.Types of single effect evaporators of milk include Batch Pan Rising film,Falling film,Plate evaporators and Scraped surface(58) 、名词解释释（每小题1.0分，共计4分。其中，中英文各2题） 1.WPC:whey protein concentrate(p.53) 2.Plate heat exchanger.This piece stainless ent consists of a stack of corru r in T eral flo can be used gaskets are mped to leakage.The heating medium can be vacuum steam or hot water(p2) 三、简述题（每小题7.0分，共计42分。其中，中英文各3题） 1.What is the Stoke's Law???(p.39)? Centrifugation is based on Stoke's Law.The particle sedimentation velocity increases with: ·increasing diameter ·ncreasing c ere nce in density between the two phases decreasing viscosity of the continuous phase If raw wmilk were allo en ph nd rem f solid in m the oI m ilk fat from the skim milk. 2.What is the Batch m ethod of Pasteurization of mi k2p.42) The b vat pa oils of w s of a j acketed vat surrounded y In the yat the milk is heated and held throughout the holding period while being agitated.The milk may be cooled in the vat or removed hot after the holding time is completed for every particle.As a modification,the milk may be partially heated in tubular or plate heater before entering the vat.This method has very little use for milk but some use for milk by-products(e.g.creams,chocolate)and special batches.The vat is used extensivly in the ice cream industry for mix quality reasons other than microbial reasons.说明： 1. 允许使用中英文字典。 2. 原则上，中文题用中文回答，英文题用英文回答。 3. 选修小语种的同学可不做英语题，但须作附加题。 试题 2005 一、填空(每小题 0.5 分，共计 10 分。其中，中英文各选填 10 题) 1. Dairy Products Fluid Milk Products, Concentrated and Dried Milk Products, Cultured Dairy Products, Whipped Cream, Ice Cream, Butter Manufacture. 2. Types of single effect evaporators of milk include Batch Pan , Rising film , Falling film , Plate evaporators and Scraped surface(58) 二、名词解释释(每小题 1.0 分，共计 4 分。其中，中英文各 2 题) 1. WPC: whey protein concentrate(p.53) 2. Plate heat exchanger. This piece of equipment consists of a stack of corrugated stainless steel plates clamped together in a frame. There are several flow patterns that can be used. Gaskets are used to define the boundaries of the channels and to prevent leakage. The heating medium can be vacuum steam or hot water(p42). 三、简述题(每小题 7.0 分，共计 42 分。其中，中英文各 3 题) 1. What is the Stoke's Law ???(p.39)? Centrifugation is based on Stoke's Law. The particle sedimentation velocity increases with: • increasing diameter • increasing difference in density between the two phases • decreasing viscosity of the continuous phase If raw milk were allowed to stand, the fat globules would begin to rise to the surface in a phenomena called creaming. Raw milk in a rotating container also has centrifugal forces acting on it. This allows rapid separation of milk fat from the skim milk portion and removal of solid impurities from the milk. 2. What is the Batch method of Pasteurization of milk?(p.42) The batch method uses a vat pasteurizer which consists of a jacketed vat surrounded by either circulating water, steam or heating coils of water or steam. In the vat the milk is heated and held throughout the holding period while being agitated. The milk may be cooled in the vat or removed hot after the holding time is completed for every particle. As a modification, the milk may be partially heated in tubular or plate heater before entering the vat. This method has very little use for milk but some use for milk by-products (e.g. creams, chocolate) and special batches. The vat is used extensivly in the ice cream industry for mix quality reasons other than microbial reasons