lec_8 - FOOD SCIENCE 4010-Lecture 8 Mixing and forming...

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FOOD SCIENCE 4010--Lecture 8 Mixing and forming PRINCIPLES: Mixing and forming operations are processing aids and do not extend shelf life of foods. Must mix ingredients in the right order… forming operations may increase value Properties of a dispersed system are a function of both the chemical composition and physical structure of its components. Chemical composition affects physical properties… Compartmentation affects functional, physical, sensory and chemical properties of foods. Tissue foods – have intact animal tissue (meats) intact plant tissue (fruit, vegetables) grinding up meat is compartmentation. Thermodyanmic equilibrium – different compartments doesn’t have one… makes it more difficult Can affect flavor readings…. Want a consistent product… visual appearance is affected by its compartmentation… various processes can maintain or decrease compartmentation Mixing operations improve functionality of ingredients as well as achieving homogeneity. Homogeneity is important – want products to be uniformed, mixing leads to
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lec_8 - FOOD SCIENCE 4010-Lecture 8 Mixing and forming...

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