Term
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Definition
| deforms elastically (all energy recovered when stress is removed) |
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Term
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Definition
| deformation is irreversible, they flow and all energy is lost (will not retain any shape) |
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Term
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Definition
| can be deformed irreversibly under sufficient force (they creep: steel, cheese, glass) |
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Term
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Definition
| few are close to ideal, water because it retains some shape |
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Term
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Definition
| a food that has the characteristics of both a liquid and a solid |
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Term
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Definition
| the backbone of the pectin molecule is composed of |
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Term
| What types of bonds are used in low and high methoxy content levels? |
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Definition
| Hydrogen bonds hold pectin molecules together in the formation of a gel when the pectin has a low methoxy content. Ionic bonds are the primary bond when there is a high methoxy content. |
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Term
| How do ionic bonds of pectin molecules form? |
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Definition
| The ionic bonds are the result of calcium crosslinks between two pectin molecules. |
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Term
| What are the two different molecular forms of starch (both composed of glucose) found in starch granules? |
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Definition
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Term
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Definition
| beans are less than 25% moistures, 13.35 ounces of bean per fold |
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Term
| What is the process of picking tea leaves? |
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Definition
| After picking chlorophyll breaks down, tannins released, fermentation (natural enzymes), can involve oxidizing enzymes. |
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Term
| What is the green pigment found in tea leaves? |
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Definition
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Term
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Definition
| Cowboy coffee is when the grounds are thrown into water. |
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Term
| How do you know if a vanilla ice cream has real vanilla? |
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Definition
Vanilla ice cream: pure vanilla
Vanilla flavored ice cream: synthetic vanilla
Artificially flavored ice cream: no real vanilla |
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Term
| Why is vanilla hard to grow in new regions? |
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Definition
| Can only be pollinated by the Melipona bee or has to be hand pollinated. |
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Term
| What are some types of food extractions? |
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Definition
| coffee (water extraction), tea (water extraction), vanilla (alcohol extraction) |
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Term
| What is the solute and what is the solvent? |
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Definition
| The solute is the mixture component (sugar) in the solution while the solvent (water) is what the solute is dissolved in. |
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Term
| What is an immiscible phase? |
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Definition
| A phase in which two items do not mix (i.e. oil and water). They do not form a homogeneous mixture. |
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Term
| How does an extraction use the immiscible phase? |
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Definition
| Uses two immiscible phases to separate a solute from one phase to another. |
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Term
| What are mechanisms of separation? |
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Definition
| Filters and screens, centrifuges, gravity (liquid-liquid), by hand |
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Term
| What are types of separations? |
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Definition
| solid-solid, liquid-liquid, liquid-solid, liquid-gas, solid-gas. |
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Term
| What does WONF stand for? |
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Definition
| with other natural flavors |
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Term
| Why can vanilla be kept at room temperature? |
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Definition
| due to the alcohol content vanilla can be kept at room temperature. |
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Term
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Definition
| a banned food additive in the US which can be found in imitation vanilla. Coumadin can cause liver damage. |
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Term
| What gives vanilla its unique flavor? |
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Definition
| Methyl vanillin makes vanilla unique and is what gives it most of its flavor. |
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Term
| What color does anthoxanthin produce in fruits and veggies? |
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Definition
| white to yellow colors (water soluble) |
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Term
| What color does anthcyanin produce in fruits and veggies? |
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Definition
| blues to purples (water soluble) |
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Term
| What color does cartenoid produce in fruits and veggies? |
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Definition
| orange to red colors (fat soluble) |
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Term
| What are the terms for the colors in meat? |
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Definition
| oxymyoglobin, myoglobin, metmyoglobin |
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Term
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Definition
| Allura is an artificial red color |
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Term
| What does D & C stand for? |
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Definition
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Term
| What does FD&C stand for? |
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Definition
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Term
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Definition
| Annatto is the natural cartenoid extracted from the red, oily outer layer of the seeds of Bixa orellane. |
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Term
| What is caramel color used in and made from? |
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Definition
| Made from caramelized sugar and is use in cola. |
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Term
| What are ways to reduce enzymatic browning? |
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Definition
| Lemon juice or other acids, remove copper as a cofactor, blanch, coo, gas flush (removes oxygen), bisulfates or citrates |
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Term
| What are the three key factors in enzymatic browning? |
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Definition
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Term
| What enzymes are involved in enzymatic browning? |
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Definition
| polyphenol oxidase, catechol oxidase which created melanins and benzoquinone, resulting in a brown color |
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Term
| What is the process of enzymatic browning? |
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Definition
| Can change substrates into many products, active site where the reaction takes place, complex substitute binding enzyme, energy barrier activation hump, reactants needs for reaction, inhibition competes with substrate for active site. |
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Term
| What are the two types of nonenzymatic browning? |
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Definition
| Maillard reaction and caramelization |
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Term
| What types of double bonds are in color molecules? |
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Definition
| Complex structure of carbon-carbon bonds. |
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Term
| What is a hue and what are the stimuli of a hue? |
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Definition
| A hue is one of the main properties of color, red, green, blue, and yellow |
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Term
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Definition
| The capacity of an organism to distinguish objects based on the wavelengths or the light they reflect, emit, or transmit. |
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Term
| What is salt's affect on a foam? |
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Definition
| Slows down and destabilizes, competes for protein. |
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Term
| What are the enemies of foams? |
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Definition
| oil, egg yolks, detergent |
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Term
| How do you block a sulfur bond from forming in a foam? |
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Definition
| Use a copper or silver bowl and add an acid |
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Term
| What do you want to avoid sulfur bonds in foams? |
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Definition
| They cause proteins to force water out. |
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Term
| How do you stabilize a foam? |
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Definition
| The proteins denature (globulins and ovotransferrin). Whipping pulls water and proteins unfold, air impacts the protein |
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Term
| What are types of food foams? |
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Definition
| Meringue, mousse, whipped cream |
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Term
| What is the process of food destabilization? |
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Definition
gravtitation: causes drainage of liquid to the foam base
osmotic pressure: causes drainage from the lamellas to the plateau borders due to internal concentration differences in the foam
Laplace pressure: causes diffusion of gas from small to large bubble due to pressure difference |
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Term
| What are the two immiscible parts in an emulsion and a foam? |
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Definition
Emulsion: water and oil
Foam: water and air |
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Term
| What conditions are needed to create a foam? |
|
Definition
mechanical work or energy
surface active components that reduce surface tension
formation of a foam faster than its breakdown |
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Term
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Definition
| A foam is a substance that is formed by trapping gas in a liquid or a solid in a divided form |
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Term
| What foods found in the kitchen can be used as emulsifiers? |
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Definition
| buttermilk powder, protein powder, egg yolks, mustard, honey |
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Term
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Definition
| occurs upon the excessive heating of an egg |
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Term
| What does heating due to proteins? |
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Definition
| Heating will convert a native protein to a denatured form of the protein. An example is the conversion of collagen in meat to gelatin. |
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Term
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Definition
| Lecithin is a commercially used emulsifier |
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Term
| What does characteristics does a good emulsifier have? |
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Definition
| a hydrophillic and hydrophobic portion |
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Term
| What are ways to alter viscosity? |
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Definition
| add starch, add gums, denature proteins, add other ingredients, cool it down |
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Term
| What are ways to change density? |
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Definition
| add weight to the oil, do not add water soluble ingredients |
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Term
| What are the theories of homogenization? |
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Definition
| Shear, shatter, attenuation |
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Term
| What are ways to disperse and reduce the size of the dispersed phase? |
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Definition
| shake by hand, whisk, blend, homogenize |
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Term
| What is needed to disperse oil into water? |
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Definition
| energy is needed to overcome the surface tension |
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Term
| What items can be modified to aid in stabilizing a food? |
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Definition
| diameter, viscosity, density, gravity (but not really) |
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Term
| Items of interest in Stokes Law |
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Definition
diameter of dispersed phase droplets
difference in the density of the two phases
gravity as a separating force
viscosity of a system |
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Term
| What type of emulsions are butter and salad dressing? |
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Definition
Butter: water in oil
Salad dressingL oil in water |
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Term
|
Definition
| the initial contact of one particle to another |
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Term
|
Definition
| when particles lose their identity, you start with many and end with one big oil slick which takes a lot of energy to separate. |
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Term
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Definition
| Creaming occurs when fat droplets are lighter than water and they all rise to the top but they all keep their identity at the top |
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Term
| What are the two phases in an emulsion? |
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Definition
Dispersed phase: island
Continuous phase: water, what the dispersed phased is mixed into |
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Term
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Definition
| an emulsion is a mixture of two or more lquids that are normally immiscible |
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Term
| What are two means by which one can measure the strength of a gel? |
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Definition
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|
Term
| What are rennet and chymosin used for? |
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Definition
| Rennet used to be used to cause milk to gel but not chymosin from GMOs is primarily used |
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Term
| When does micelle destabilization occur? |
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Definition
When you add an enzyme which removes the water
or
when acid is added, neutralizing the charge |
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Term
| What are two mechanisms that prevent micelles from forming a gel? |
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Definition
| Negative charge and water of hydration |
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|
Term
| What are the primary proteins of milk? |
|
Definition
| The primary proteins of milk are caseins which form large clusters called micelles |
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Term
|
Definition
| The cause of water loss in a gel which occurs as junction zones between starch molecules increase in size |
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Term
| What is another name for the staling of bread? |
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Definition
|
|
Term
| What has happened when birefringence is lost? |
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Definition
| The starch granule has undergone gelatinzation |
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