Food Qual Deter Lecture

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

Info iconThis preview shows pages 1–15. Sign up to view the full content.

View Full Document Right Arrow Icon

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
This is the end of the preview. Sign up to access the rest of the document.

Unformatted text preview: 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. 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. Food “tin” can ca. 1860 (closed) Nicolas Appert 1749-1841 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? Definitions Quality : Sum/composite of characteristics that determine the degree of acceptability or excellence. Value : Degree to which a product meets expectations. Food Quality Factors Visible Textural Flavor Nutritional Stability 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 Visible Characteristics Gloss/Matt: Degree of reflectance Consistency: Thick vs thin Textural (tactile) Characteristics Solids Soft vs. hard Creamy vs crystalline Smooth vs mixed Liquids Viscosity (resistance to flow) What is “Taste?” • Sum of those senses when food is consumed • Individual sensations – Mouth feel (texture) – Taste (mouth) – Aroma (smell) – Pain (piquant) – Sound (auditory) Flavor: Olfactory • Those sensations occurring in the nasal receptor Flavor: Gustatory • Those taste sensations occurring in the mouth – Salt – Sweet – Sour – Bitter – Pain – Umami Nutritional Does the food meet nutritional expectations? Vit C loss in non-deaerated OJ Vit C loss in deaerated OJ (Soares & Hotchkiss, 1998) Stability...
View Full Document

This note was uploaded on 08/12/2010 for the course FD SC 200 taught by Professor Hotchkiss,j./parker, during the Spring '09 term at Cornell.

Page1 / 45

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

This preview shows document pages 1 - 15. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online