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44 Cards in this Set
- Front
- Back
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How do we detect food quality
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through senses
appearance texture flavor |
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When a country has an ample supply of food, how do they choose what to eat?
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quality (the characteristics of accessibility)
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The size of fruits and vegetables
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can be determined according to the openings that they can pass through
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Shape of fruits and vegetables
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hard to pack odd-shaped foods
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purpose of food color
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determine quality, ripeness, and spoilage
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spectrophotometer
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measures color transparency/cloudiness
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How to measure reflected color?
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comparing with defined color chips
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Munsell system
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-Value-light/darkness of the color
-Hue- reflected wavelengths (determine the perceived color) -Chroma- intensity of the color |
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Consistency
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textural and appearance factor
-degree of thickness of syrups and sauces |
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Bostwick Consistometer
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the simplest and most common viscometer
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Resistance to force
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Measures food texture
-squeezing (compression) -Shear (one part of food passing another) -cutting -strength |
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Texture
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Instron TM
texture doesn't remain constant Mouthfeel- acceptance of food change in water affects texture |
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Flavor factors
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combo of taste and smell (complex!)
taste is subjective color/texture influence flavor we associate flavors and colors |
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Nose
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differentiate smells
80% of flavor is derived from smell |
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Taste buds
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Found on:
front roof of mouth- hard palate back roof of mouth- soft palate tongue |
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Primary tastes
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sweet, sour, bitter, salty, and umami (MSG savory-like)
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Flavor compounds
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-various concentrations and ratios
-water-soluble in order to taste -taste varies among people -taste buds can detect multiple tastes |
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Flavor enhancers
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improves flavor perception
ex: MSG |
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Flavor potentiators
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compound that enhances flavors of another compound without adding it's own unique taste
ex: MSG |
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Flavor inhibitors
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compound blocks taste sites
ex: miracle fruit of nigeria blocks sour taste |
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Why do we taste?
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detect and respond to nutrients
dietary deficiencies actions are present at birth |
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Sweet
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represents a good nutrient
-carbohydrates- release of insulin |
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Bitter
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can represent toxic compounds
-plant alkaloids- protect themselves against animals |
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Sour
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food spoilage
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Electronic Nose
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Series of different sensors to measure aroma (uses vapors form headspace)
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Chromatographies and spectrometries
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flavor analysis
GC, GL, HPLC, MS, GM-MS |
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Hydroponics
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A method of growing plants using mineral nutrient solutions
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Aeroponic
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The process of growing plants in an air or mist environment without the use of soil or an aggregate medium
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Advantages to hydroponics and aeroponics
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-no soil needed
-water can be reused (low water cost) -control nutrients (low nutrients cost) -no nutrition pollution -easier to control pests and disease |
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Vacuum packaging
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hydrogenation and used for irradiation of food
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Clarence Birdseye
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developed quick-freezing process (iodine added to table salt)
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Hydroponics
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A method of growing plants using mineral nutrient solutions
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Aeroponic
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The process of growing plants in an air or mist environment without the use of soil or an aggregate medium
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Advantages to hydroponics and aeroponics
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-no soil needed
-water can be reused (low water cost) -control nutrients (low nutrients cost) -no nutrition pollution -easier to control pests and disease |
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Vacuum packaging
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hydrogenation and used for irradiation of food
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Clarence Birdseye
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developed quick-freezing process (iodine added to table salt)
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Freeze-drying process (1930's)
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preserves food by adding vitamin D to milk using ultraviolet radiation
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1940's
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concentrated, frozen, and dehydrated food, produced in mass quantities
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1950's
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-controlled atmosphere packaging developed
-double-helix structure of DNA discovered |
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1960;s
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-computer control in processing plants introduced
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1970's
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HACCP system implemented recombinant DNA technology developed
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1990
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-heating of shell eggs
-flash pasteurization of fresh juices -Oj fortified with calcium active packaging system |
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2009 (trends)
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-home cooked meals increased
-"scratch" dinners increased |
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taking-out and eating in
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most people take out food at least once a week
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