lecture_8 - Compartmentation affects functional, physical,...

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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. Properties of a dispersed system are a function of both the chemical composition and physical  structure of its components.
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Unformatted text preview: Compartmentation affects functional, physical, sensory and chemical properties of foods. Mixing operations improve functionality of ingredients as well as achieving homogeneity. Forming molds liquid and semi-solid foods into desired shapes....
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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 University of Georgia Athens.

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