本次考试题型多样，内容覆盖面广，题量分布合理，难易适中，符合教学大纲要求。 本场考试秩序正常，无作弊行为。考试结果分析如成绩分析表所示呈正态分布，以 65~75 分段居多，说明大多数学生对本门课程的学习掌握尚理想，教学效果较好。80~90 分 段减少，< 60 分段增加，除成教生增加外，与少数学生投机取巧，背往届考题，不认真学 习不无关系。可加强督促

Improving the nutritional quality of food is a key requirement for the food industry. There are a number of factors which have made this area one of growing importance, including:

1. 掌握基本门电路的逻辑功能、逻辑符号、真值 表和逻辑表达式。了解 TTL门电路的特点。 3. 会分析和设计简单的组合逻辑电路。 4. 理解加法器、编码器、译码器等常用组合逻辑 电路的工作原理和功能。 5. 学会数字集成电路的使用方法。 本章要求： 2. 会用逻辑代数的基本运算法则化简逻辑函数

3.1 Introduction Vitamins are classically defined as a group of organic compounds required in very small amounts for the normal development and functioning of the body. They are not synthesised by the body, or only in insufficient amounts, and are mainly obtained through food (Machlin and Huni, 1994). There are thirteen vitamins: four are fat-soluble, namely vitamins A (retinol)

6.1 Introduction: the problem of providing nutrition information Developments in nutrition research and improved scientific understanding of the relationship between diet and health have led to increasing interest in the nutri￾tional aspects of the food supply. This interest is shared by academics, health professionals, government officials, consumers and the food and supplement industries alike, although not always for the same reasons and generally at dif￾ferent levels of knowledge and understanding. Interest in nutrition, in respect of both total diet and individual foods, is second only to concern about food safety

8.1 Introduction The question of why it is necessary to improve the nutritional value of plant foods is one that at first hand might seem difficult to justify. What evidence is there that this is a problem? In the developed world there are no overt signs of malnutri￾tion even amongst strict

Vitamins, by their definition, are essential to health and have to be obtained from the diet on a regular basis because, with the exception of vitamin D, they cannot be produced by the body. In terms of medicine and nutrition, our knowledge of vitamins is relatively recent. Although James Lind discovered an association

Frying, especially deep fat frying, has become the most popular food prepara￾tion technology during the last five decades. The reason is that the preparation is easy even for less experienced cooks, the procedure is rapid, and the finished product is highly palatable. In the frying procedure, fat is the medium of heat transfer. Two main frying methods exist, namely shallow frying and deep frying

Extrusion cooking is a relatively recent form of food processing. Forcing material through a hole is the process of extrusion. Sausage extruders were devel￾oped in the nineteenth century as simple forming machines. Eventually pasta was produced in extruders. Flour and water were added at one end of the machine

Modified atmosphere packaging (MAP) may be defined as ‘the enclosure of food products in gas-barrier materials, in which the gaseous environment has been changed’ (Young et al, 1988). Because of its substantial shelf-life extending effect, MAP has been one of the most significant and innovative growth areas in retail food packaging over the past two decades. The potential advantages and disadvantages of MAP have been presented by both Farber (1991) and Parry (1993), and summarised by Davies (1995) in Table 16.1