Term
|
Definition
it is a function of the
environmental conditions and the
quality change that can be allowed |
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Term
| What is the main factor when determining if something is fresh? |
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Definition
| the % of customers you will dissatisfy. |
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Term
| What does FIFO stand for? |
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Definition
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Term
| What does LSLFO stand for? |
|
Definition
| least shelf life, first out |
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Term
| What are some shelf life factors that come from processing of foods? |
|
Definition
| Different tech's, component stability, different food matrices |
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Term
| What are some shelf life factors that come from the storage of foods? |
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Definition
| Different storage, packaging affects, many unknowns. |
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Term
What is the conventional and
widely proven model that is used to predict temperature effects for many processes? |
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Definition
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Term
|
Definition
| decimal reduction time at absolute pressure P |
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Term
|
Definition
| decimal reduction time at reference pressure Po |
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Term
|
Definition
| reaction rate constant at reference pressure Po |
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Term
|
Definition
| activation volume constant |
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Term
|
Definition
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Term
|
Definition
| pressure increase for one log cycle reduction in DP |
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|
Term
| What affect does moiture have on shelf stability? |
|
Definition
| The less moisture, to a point, is ideal for shelf stability. But if you are below Aw of 0.2, shelf life will decrease. Yhis is because metals will become unstable and will want to oxidize. |
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Term
|
Definition
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Term
|
Definition
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Term
|
Definition
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Term
|
Definition
| vapor pressure, in package |
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Term
|
Definition
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Term
|
Definition
|
|
Term
| What are the affects of acrylamide? |
|
Definition
• Neurological consequences
• Reduced fertility
• Effects on germ cells
• Potential carcinogen |
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|
Term
| What food was found to have the highest concentration of acrylamide in it? |
|
Definition
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|
Term
| Which fast food chain was found to have the most acrylamide in its foods? |
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Definition
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|
Term
| What kind of potato flakes had the least amount of acrylamide in them? Which ones had the highest? |
|
Definition
| prebacked had lowest; cooked at 215F for 6.5mins had highest. |
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Term
| Does asparagine have an effect on how much acrylamide will be present in the food? |
|
Definition
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|
Term
| Does the temp and length time at which potato chips are cooked have an effect on the concentration of acrylamide in the chip? |
|
Definition
| Yes, as temp and time increases, so does the concentration. |
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