lec_28 - • Immobilized enzymes perform many crucial...

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Grand Review 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) Fundamental differences exist in traditional sensory (analytical) and consumer (affective) tests. Unit operations are steps in a food process. Compartmentation affects functional, physical, sensory and chemical properties of foods.
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Unformatted text preview: • Immobilized enzymes perform many crucial functions in food processing. • Pasteurization eliminates pathogens but not spoilage microbes. • Removal of water inhibits of stops microbial growth. • Freezing stops microbial growth in foods. • Water treatment in the plant is critical as water plays many important roles in the food industry....
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This note was uploaded on 04/08/2011 for the course FDST 4060 taught by Professor Shewfelt during the Spring '11 term at UGA.

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