Food Science

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Microencapsulation

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very tiny droplets or particles of liquid or solid material are surrounded or coated with a continuous film or polymeric material

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Tiny droplets of apple, orange, cranberry juice (each with less that 30 nm in diameter have been infused into chocolate (milk, dark, and white)

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To create a creamy emulsion with half the fat

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The two B's. respect to nano particle exposure are

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-greater bioavailability:

-great bioactivty:

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Modified Atmosphere

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removal of air from a packaged food to be replaced by N2 or Co2

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Aspectic

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Vaccum

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Edible films

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This form of packaging made from polysaccharide, protein, solid lipids, waxes, and food grade resin.

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Casein polypeptides

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-occur naturally as colloidal dispersions in milk

-occur as spherical micelles

-have diameters ranging from 50-500 nanom

stability of casino micelles make them nanencapsulators

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Nanoencapsulation

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DOES NOT make them sensitive to oxidation, pH, and other harsh factors

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Macroencaspulation

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LEAST acceptable to deliver encapsulated long chained PUF as infant

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Nanocomposite

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by embedding nano crystals into plastic, researchers have created a molecular barrier that can help prevent the escape of gases from brewed and carbonated beverages

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Doses of irradiation

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medium-between 1-10kGy

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Food irradiation

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involves the use of

Most involve

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Atom Energy Commission

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part of President eisenhowers atoms for peace program. Now apart of the US department of Energy, examined use of irradiation to make foods safer

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Process parameters of irradiation technology, of importance include

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source of ionizing energy, the dose, dose rate, use of E-Beam vs gamma, NOT density

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Compton Effect

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Ionizing energy kills microorganisms when incoming photons hit electrons in the atoms of microorganisms. In the collision some of incoming energy is transferred to the electron, changing photos directions, which results in a scattering. This is known as

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In Food irradiation Direct effects are caused by

Indirect effects are caused by

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collision of photons of radiation with the atoms and molecules of living bacteria in the food

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A Unique Radiolytic Product is

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a chemical species produced as a result of irradiation processing exclusively, and not associated with other forms of processing such as thermal processing

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Catalase

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common enzyme found in nearly all living organisms. Catalyzes the decomposition of hydrogen peroxide to water and oxygen

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Steps in an enzymatic reaction

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1. The substrate bind to the active site

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Lipoozygenase reaction

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causes a beamy off-flavor in certain soy products

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Immobolized enzymes

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fixed or localized by physical or chemical means to a solid support such as bead or gel matrix, as to confine a reaction of interest to a particular site

ex: Glucose imoerase

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Production of high fructose corn syrup

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1. starch slurry-lime water 2. liquified starch 3. saccarified liquid 3. isomerized liquids 4. HFCS

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A-amylase

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Enzyme of HCS production that breaks corn starch into fragments

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Glucous isomerase

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Enzymes of HFCS production that converts glucose to a mixture of 42% fructose and 50% glucose

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Glucoamylase

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enzyme of HFCS production that breaks starch fragments into simple sugars

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Enzymatic oxidation reaction occurs when

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food molecules GAIN oxygen, LOSE hydrogen, or electrons in the presence of an active enzyme

browning of fruits and vegetables is an example of Enzymatic reaction, (PPO)

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In coca bean processing what does tempering achieve

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election of prier crystal form

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A Uniform or pure triglyceride

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Tristearin

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Coca Butter contains numerous

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fat in crystalized form, which is referred to as polymorphism

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Coca Butter vs. Lard

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triglycerides in coca butter, but not lard, are uniform in that they are type "saturated-unsaturated-saturated" and this contributes to a sharp melt.

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Food Lipid material is composed of

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microscopic fat crystals, solid matter, dissolved in liquid oil

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Triglyceride packings in cocoa butter crystals

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Production of edible vegetable oils involve 2 overall processes

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mechanical pressing and extraction, and further processing to remove impurities

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Unit operating of mixing

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IMF

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a good predicator or food spoilage. closely related to principle product of moisture control to extend shelf life

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MSG

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derived from glutamic acid, used to give meaty or broth taste to foods, stimulates glutamate receptors on the young, contains 12% sodium

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Sucralose

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a zero calorie substitute structurally similar to sucrose in which 3 of OH groups in a sucrose molecule are substituted with 3 chlorine atoms

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Grouping of plant pigments species upon exposure to acid and heat

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Chlorophyll-->pheophytin-->pyropheophytin

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Processing of frankfurters a curing solution,

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has several functions including increasing shelf life of a finished product

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Casein

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There are several casein fractions, including alpha, beta, and kappa casein.

it is known that calcium phosphate help maintain structure of micelles.

caseins in milk do not exist as a single macromolecules,

forms a continuous network in several dairy products.

Approx ____ of protein content

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Interesterication

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technique hydrolyzes fatty acids off triglycerides and then rearranges them to make new TGs

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Pasturized

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Orange juice is