Food Qual Deter Lecture

Food Qual Deter Lecture - Recap to Date Food can be defined...

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Recap to Date Food can be defined as being made up of edible biochemicals most with biological activity. Both simple and complex Macro-components: water, carbohydrates, proteins, lipids. Trace (<1%): nutrients, colors, flavors, additives, toxicants, etc.
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Additional Definition of Food Biological material that delivers required nutrients and other components to organisms. If foods are not available or not consumed, nutrients are not delivered. Ability to deliver nutrients in a consumable & absorbable form is a key element to health maintenance. Stability, storage, conversion, etc.
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Food “tin” can ca. 1860 (closed) Nicolas Appert 1749-1841
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Food Quality & Deterioration Goal: Store foods (nutrients) for use at a time when they are not otherwise available. Are there commonalities between the ways in which different foods deteriorate? Can we use these common mechanisms to develop technologies to stop/inhibit food losses?
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Definitions Quality : Sum/composite of characteristics that determine the degree of acceptability or excellence. Value : Degree to which a product meets expectations.
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Food Quality Factors Visible Textural Flavor Nutritional Stability
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COLOR Hue (wave length) Value Light-Dark Chroma Purity Intensity These scales show red, magenta and blue hues in a range of chromas, all with medium value. These scales show low chroma red, magenta and blue, in a range of values. This color wheel shows the six major hues. There is an infinite number of hues between these colors
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Visible Characteristics Gloss/Matt: Degree of reflectance Consistency: Thick vs thin
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Textural (tactile) Characteristics Solids Soft vs. hard Creamy vs crystalline Smooth vs mixed Liquids Viscosity (resistance to flow)
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What is “Taste?” Sum of those senses when food is consumed Individual sensations Mouth feel (texture) Taste (mouth) Aroma (smell) Pain (piquant) Sound (auditory)
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Flavor: Olfactory Those sensations occurring in the nasal receptor
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Flavor: Gustatory Those taste sensations occurring in the mouth Salt Sweet Sour Bitter Pain Umami
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Nutritional Does the food meet nutritional expectations?
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Vit C loss in non-deaerated OJ Vit C loss in deaerated OJ (Soares & Hotchkiss, 1998)
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