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

(1) What are the different requirement that species of fruit and vegetable utilized for fresh consuming and for processing? (5%)

(2) Please describe what are the important factors of material quality that influencing the processing and its products? (6%)

(3) How the maturity (mature degree) of fruits and vegetables influences the processing and the product quality? (4%)

(1) Please design the processing procedure to manufacture the freezing Riced Cauliflower product. (10%)

(2) According to the procedure of you give in the previous question, please describe the key control operations and their influences to obtained Riced Cauliflower with high quality. (10%)

(1) What is the definition of low acid canned foods?(6%)

(2) Please give at least two products of low acid canned foods. (4%)

(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 %)

(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%)

4. Please describe the processing procedure for orange juice concentrates and detail the major equipment and machines used for unit operations above.(20%)

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%)

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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