Food Science 13, 14, 15

Front 1

Temperature at which motion ceases

Back 1

Absolute Zero

Front 2

Unit used to measure heat, 1 is the amount of heat to raise 1 gram of water 1°C

Back 2

Calorie

Front 3

Another measure, 1 is 0.239 calories

Back 3

Jewel

Front 4

Another measure, 1 is 252 calories

Back 4

BTU

Front 5

Heat transfer from molecule to molecule (frying pan to eggs)
Temperature gradient from high to low

Back 5

Conduction

Front 6

Transfer of heat between liquid or gas and solid surfaces (fire to frying pan)
Forced convection uses a fan or pump to move the fluid

Back 6

Convection

Front 7

Transfer by electromagnetic radiation (sunlight)
Emission and absorption influence

Back 7

Radiation

Front 8

Responds to the fluctuating electrical field by generating friction

Back 8

The dipole of water

Front 9

Refers to the rate of heat transfer through a unit of thickness
Foods with more water have more conductivity

Back 9

Thermal Conductivity

Front 10

If there is no accumulation of mass in a system, the law of mass conservation means that material input through the system equals material output through the system.
Energy transfer in a hot chamber

Back 10

Steady state

Front 11

___________is opposite of steady state
Cooling baked cookies at room temperature

Back 11

Trasiate Heat Transfer

Front 12

The study of how natural processes are affected by changes in temperature

Back 12

Thermodynamics

Front 13

Defined as the transfer in energy due to difference in temperature

Back 13

Heat

Front 14

Energy can be transformed, but total stays the same

Back 14

The first law of thermodynamics

Front 15

Heat flows from hot objects to cold and natural processes move to disorder rather than order

Back 15

The second law of thermodynamics

Front 16

In frying, _______ occurs within a solid food while _______ occurs between the food and cooking oil

Back 16

Conduction
Convection

Front 17

The dividing line between dissimilar materials

Back 17

Boundary layers

Front 18

Characterize the movement of water and ingredient molecules in a food

Back 18

Physicochemical States

Front 19

____: low mobility (ice)
____: high viscosity, low mobility (toast)
____: low viscosity, high mobility (soggy)
____: high mobility (water)

Back 19

Crystalline
Glassy
Rubbery
Liquid

Front 20

The study of flow and deformation characteristics of foods
Food structure
Design processing equipment
Food shelf life
Sensory data and product development

Back 20

Rheology

Front 21

The field concerned with the elements of nature for passing traits from one generation to another

Back 21

Genetic Engineering

Front 22

The elements are genes and they determine all ______ _______.

Back 22

Inherited characteristics

Front 23

______ form part of the DNA of a cell.

Back 23

Genes

Front 24

____ can contain millions of genes, all of which form the chromosome of the cell.

Back 24

DNA

Front 25

A technique used to insert DNA into plant cells.

Back 25

Ballistic bombardment

Front 26

Another technique used for plant cell

Back 26

Electroporation

Front 27

Used for animal cells

Back 27

Microinjection

Front 28

FDA regulates foods destined for animal feeds using the same safety standards

Back 28

Animal feeds

Front 29

Mandatory labeling is required if ____ _____changes the food significantly

Back 29

Genetic manipulation

Front 30

Allowed to disclose that the food is GE or that the food does not include biotech ingredients

Back 30

Voluntary labeling

Front 31

Produces a natural insecticide – useful for cabbage, potato and tomato protection

Back 31

Bacillus thuringeiensis

Front 32

May protect against viral infection in crops

Back 32

Viral proteins

Front 33

Provides drought-resistance in yeast and the resurrection plant – perhaps useful for potato and tomato plants

Back 33

The sugar trehalose

Front 34

The assessment of all food qualities as perceived by the human senses

Back 34

Sensory evaluation

Front 35

Divided into chemical (odor and taste) and physical (sight, sound and touch) classes

Back 35

Sensory perception

Front 36

A combination of:
Taste
Odor
Mouthfeel
Trigeminal Perception

Back 36

Flavor

Front 37

Hardness
Cohesiveness
Viscosity
Chewiness

Back 37

Mechanical Sensory characteristics

Front 38

Graniness
Fibrousness
Coarseness

Back 38

Geometrical characteristics

Front 39

Needed for the receptors in the eye to communicate information to the brain

Back 39

Reflected Light

Front 40

Quantify the degree of liking or disliking of one product over another
Preference, ranking and rating are examples

Back 40

Affective tests

Front 41

Answers whether any difference exists between products
Triangle, duo-trio, paired comparisons

Back 41

Discrimination tests

Front 42

Describe characteristics
QDA, flavor profiling, texture profiling

Back 42

Descriptive tests

Front 43

The process in which new food product ideas are generated, and the products are created and marketed.

Back 43

Product Development

Front 44

A plan to accomplish the corporate mission.

Back 44

Product strategy

Front 45

A new form of an established product and often has a success rate greater than novel introductions.

Back 45

Line extension

Front 46

Step where the concept is developed

Back 46

Idea stage

Front 47

Step where a bench-top or prototype product is created

Back 47

Development stage

Front 48

Includes the test market and scale-up from pilot production to the commercial production and market introduction

Back 48

Commercial stage

Front 49

Refers to the birth of a new product, its duration as a good selling item and the time required to see a sales decline and eventual removal from the market.

Back 49

Product Life Cycle