1. , . 2. , . 3. , - . 4. , . 5. , . 6. , . 7. , . 8. , , . 9. , , . 10. , , . 11. , . 12. , . 13. , . 14. , . 15. , , . 16. , . 17. , - . 18. , . 19. , - .
6.
1) ;
+ :
) food preservation, spoilage agent, quality characteristics, storage conditions, control system, temperature control, product flour, disease prevention; health benefits;
b) relative moisture level, longer storage period, highprotein diet, total flour yield, various vitamin content, constant temperature level;
c) quality control method, food supply data, sample temperature change, grain storage facilities, food plant manager, gas retention capacity, food constituent functions
2) + :
fatsoluble vitamin, alcoholsoluble substances, powderlike material, doughlike mass, spongelike form, saltfree bread, cholesterolfree proteins, noisefree operation, heat resistant microorganisms, fireresistant material, waterproof covering, airtight container
3) + I:
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flourproducing machinery, graincleaning equipment, doughmixing machine, wheatdrying unit, starchconverting enzymes, proteinmodifying substances, tissuebuilding material, sugarproducing plant, energysupplying foods, glutenforming proteins, watercontaining substances, growthstimulating vitamins
4) + II:
sundried fruits, machinemoulded dough, factorymade products, laboratorytested foods, waterdriven machines, acidtreated material, paperwrapped products, foodrelated industries
5) + I:
delicioustasting juice, strongcolouring substance, pleasantsmelling bread, finemilling unit, maturelooking dough, badsmelling gas
6) + II:
fineground grain, strongcontaminated food, longheated substances, freshbaked cake, thickcut slices
7) + I:
oftenrepeating operations, suddenlyincreasing temperature, quicklyfreezing liquid, farreaching conclusions, slowlyflowing mass, constantlyrising pressure
8) + II:
wellblended varieties, thoroughlymixed dough, carefullyanalysed compound, closelystudied problem, commonlyused methods, properlyprocessed material, currentlymarketed foods, juices widelyapplied automation, automatcallypackage juices
1) I:
factors causing expenses of production, foods containing vitamins, conditions affecting the shelf-life of foods, factories manufacturing confectionery goods, machines packaging foods, dietetic foods growing in popularity
2) II:
methods applied in food preservation, energy consumed by the body, bacteria destroyed by heating, capital invested into food industry development, spoilage and waste accumulated through marketing system; risk associated with the process of food packaging
3) :
the process of breadmaking, the method of preserving food, machines for food packaging, the means of freezing, the aid of using chemical preservatives
4) + :
the storage of foods, the treatment of perishable foods, the means of treatment, the removal of moisture, the reconstitution of freeze-dried products, the estimate of food supply data
5) :
the task to analyse raw material, the plan to increase the production, the way to process raw material, the aim to test this method, the necessity to measure food consumption, food to be frozen, grain to be dried, flours to be blended, spoilage agents to be destroyed, the data to be checked, the test to be carried out
