FDST410lectures%201-9-1 - Spring 2010 FOOD SCIENCE 4010 -...

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Spring 2010 FOOD SCIENCE 4010 -- Lecture 1 Properties of Foods PRINCIPLES: The objectives of the food industry are to (1) extend shelf life; (2) increase variety of safe, wholesome and affordable foods in the diet; (3) provide and maintain necessary nutrients; and (4) make money for the company. Important recent trends in the food industry include (1) automation to reduce energy and labor expenses, (2) movement from quality control to quality management, (3) more proactive marketing to create demand for products, (4) a shift in power from manufacturers to retailers, and (5) green manufacturing to reduce the carbon footprint of companies. Shelf life is defined as “the time period a product can be expected to maintain a predetermined level of quality under specified storage conditions.” (Shewfelt, 1985) Foods can be present in solid, liquid or gaseous form. The quality of cake batters, ice cream and shipped cream depends on ingredients and over-run. Food Processing Technology Chapter 1 [Be prepared to answer the following questions in the first 20 minutes of next period] DISCUSSION QUESTIONS: 1. Describe the difference between a phase transition and a glass transition. 2. What is a thixotropic fluid? Give an example. What is unique about these foods?
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3. What are the fourteen textural characteristics of foods? Which are primary and which are secondary? 4. What is the equation of mass balance for a process? Why is it significant? 5. How does fluid flow affect food quality?
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Spring 2010 FOOD SCIENCE 4010--Lecture 2 Sensory Quality PRINCIPLES: Quality is the “composite of those characteristics that differentiate individual units of a product, and have significance in determining the degree of acceptability of that unit by the buyer.” (Kramer and Twigg, 1970) The three types of sensory characteristics are flavor, color and texture. Instrumental measures of quality provide accurate and precise results. Nutrition and safety are hidden quality characteristics. Quality control is the program for ensuring the safety and quality of a food product. Introducing Food Science Chapter 14 (online) DISCUSSION QUESTIONS: 1. What is the first indicator of the quality of a food? How do the different sensory characteristics differ from each other?
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This note was uploaded on 06/15/2010 for the course FDST 4080 taught by Professor Pegg during the Spring '10 term at University of Georgia Athens.

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FDST410lectures%201-9-1 - Spring 2010 FOOD SCIENCE 4010 -...

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