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32 Cards in this Set
- Front
- Back
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What is food?
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Material consisting essentially of protein, carbohydrate, and fat used in the body of an organism to sustain growth, repair, and the vital processes.
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Why do we eat food?
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To satisfy hunger
To provide nutrients Psychosocial Reasons. |
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What is food science?
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The study of the composition of food and the processes used to convert raw agricultural products into more acceptable forms.
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What is food Quality?
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A measurement obtained by grading or classifying a product's chemical and physical characteristics in accordance with predetermined specifications.
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Primary Quality Attributes
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Microbiological
Nutritional Sensory |
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Two Dominant Factors in Evaluation of Food Quality are:
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1. Actual chemical or physical measurement of the product
2. Acceptance of Product by testers. |
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What are the essential elements for food quality evaluation?
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Size
Shape color (flavor, ripeness, degree of cooking, freshness, spoilage) Structure (baked goods # of holes in bread) Transparency or turbidity dullness or gloss degree of wholeness or damage Texture Taste |
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Factors affecting Taste
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1. length of testing time
2. Amount of Flavor 3. Temperature 4. Psychological Factors 5. Color intensity |
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Miscellaneous Quality Factors
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Media Pressures
Culture/Ethnicity/Race Holidays |
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Objective Evaluation of Food
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Physical Evaluation:
Weight, volume. |
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Objective Evaluation: Weight/Mass
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a)measured by various scale
b) important in food processing/purchasing |
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Objective Evaluation: Volume
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a) use volumeter for solid foods in irregular shape
b) use mess cylinder (or similar) for liquid |
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Objective Evaluation: Specific Gravity
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a) measure of the relative density of a substance/food
b) compare “lightness” of products to that of water (= 1 g at 4°C) c) a factor in food processing/cooking, packaging and distribution |
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Objective Evaluation: Moisture
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a) moisture content; water activity; juiciness
b) measured by physical (drying oven) or chemical (Karl Fisher titrator) method |
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Objective Evaluation: Texture
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a) hardness; shear; compression; penetration; tensile strength
b) Universal Testing Machine by Instron |
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Objective Evaluation: Weight/Mass
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a)measured by various scale
b) important in food processing/purchasing |
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Objective Evaluation: Volume
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a) use volumeter for solid foods in irregular shape
b) use mess cylinder (or similar) for liquid |
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Objective Evaluation: Specific Gravity
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a) measure of the relative density of a substance/food
b) compare “lightness” of products to that of water (= 1 g at 4°C) c) a factor in food processing/cooking, packaging and distribution |
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Objective Evaluation: Moisture
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a) moisture content; water activity; juiciness
b) measured by physical (drying oven) or chemical (Karl Fisher titrator) method |
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Objective Evaluation: Texture
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a) hardness; shear; compression; penetration; tensile strength
b) Universal Testing Machine by Instron |
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Objective Evaluation: Weight/Mass
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a)measured by various scale
b) important in food processing/purchasing |
|
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Objective Evaluation: Volume
|
a) use volumeter for solid foods in irregular shape
b) use mess cylinder (or similar) for liquid |
|
|
Objective Evaluation: Specific Gravity
|
a) measure of the relative density of a substance/food
b) compare “lightness” of products to that of water (= 1 g at 4°C) c) a factor in food processing/cooking, packaging and distribution |
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Objective Evaluation: Moisture
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a) moisture content; water activity; juiciness
b) measured by physical (drying oven) or chemical (Karl Fisher titrator) method |
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Objective Evaluation: Texture
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a) hardness; shear; compression; penetration; tensile strength
b) Universal Testing Machine by Instron |
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Rheology
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a) is the study of the flow of matter
b) Viscosity: resistance to flow (of a liquid) generally ↓ with an ↑ in temperature c) Viscometer/Amylograph |
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Color
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a) measured according to CIE (Commission Internationale de L’Eclairage (Illumination)) or the Munsell system
b) colorimeter |
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Chemical Evaluation of Foods: pH
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a) measuring hydrogen ion concentration = -log [H+]; 0-14
b) use pH meter c) governing factor for functional/biological properties of living organisms (foods) d) important measure of quality and for processing |
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Chemical Evaluation of Foods: Nutrients
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a) particular importance in labeling
b) often use chromatography or other technique according to AOAC (Association of Official Analytical Chemists) methods |
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Chemical Evaluation of Foods: Sugar
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a) also in labeling
b) use refractometer; unit = degree Brix (percent sucrose) c) factor for microbial growth and food spoilage/preservation |
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Chemical Evaluation of Foods: Flavor
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a) often use chromatography to measure volatile and non-volatile flavor components
b) support/compensate sensory analysis |
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Chemical Evaluation of Foods: Proximate Evaluation
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a) Carbohydrate
b) Lipid/fat c) Protein |
