NFS 1049 : FOOD SCIENCE 7
Document Summary
The composition of raw materials in foods. The composition of the end-products of food production. The changes which occur in food during its production, processing, storage and cooking. Examples of the science of food in everyday life: Foams: ice cream, marshmallows, whipped cream, meringue. Gels: gelatin desserts, pimento"s in olives, pudding, gummy candies. 7 types of food components: water- , carbohydrates, lipids, proteins, vitamins, minerals, phytochemicals. Plant derived chemical that is bilogically active and thought to have function in the body to prevent certain disease processes; considered. Solid: boiling point- 100 c (212 f) if soluble substances are present the boiling point is elevated, freezing point- 0 c (32 f); soluble substances depress freezing point, ph- distilled water is neutral, dipolar, calorie free. Characteristics of water: when freezes, it expands, when melts, it contracts, no change of temperature as it melts, when it reaches boiling point, temperature does not change. Dipolar- means has charged separation: oxygen atom displays partial.
