NU FS374 Final: Food Preservation Summary
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Department
Nutrition and Food Sciences
Course
NU FS374
Professor
Mirko Betti
Semester
Winter

Description
FINAL PREP FooD PRESERNATION Food Pres vation annt b dete. t d tio quality t al un to keep food. OSS acceptalius stati Song n objectives of Pres TvaHon incl 2. P Preven ng undio ralia. charm in the food. 2) M she lite 3) Increasing 3. Major deterioratiu factors & their class. Chemical Deteriora Oriah five Rome (oxidative deterioration of via oxygen in the air pids oxidized volatile non compounds that contribu to fawors Profe. dahon C modifications of ptns b reactive oxygen species CROs) Lr oxidize d pins lose. the function ex. emu- Proper hes Maillard Reaction (non en nati L des anoma nice. of bak d ads & nuts ouvuors. Ex Mailand R An reduc in CACA. hea desi alu The Question of F Deterioration ed Flavour notes e most Hawa Lens built up Light Induced Qual, Changes (foods sensitivity ht) results in oss of nutritive va off fla vouns discolouration eat Pnotooxi dation Ex, b alcoholic bever aqu WhN light excites oxygen to sin bond which ga to a adi cal Ex. Skunky Beer 3- me 2- butane thiol Panama ham cum ea ZnPP, no nitrates 2) physical Det terioration In mens of or tr water blus a nts f food) 2 comp quality includi softening. toughen dissolutio component products e.. hetero products have water from Cer b us compo ents. Ex. water from spon lays f chocolate b husration basom ca based ty NOT moisture content acti FINAL PREP FooD PRESERNATION Food Pres vation annt b dete. t d tio quality t al un to keep food. OSS acceptalius stati Song n objectives of Pres TvaHon incl 2. P Preven ng undio ralia. charm in the food. 2) M she lite 3) Increasing 3. Major deterioratiu factors & their class. Chemical Deteriora Oriah five Rome (oxidative deterioration of via oxygen in the air pids oxidized volatile non compounds that contribu to fawors Profe. dahon C modifications of ptns b reactive oxygen species CROs) Lr oxidize d pins lose. the function ex. emu- Proper hes Maillard Reaction (non en nati L des anoma nice. of bak d ads & nuts ouvuors. Ex Mailand R An reduc in CACA. hea desi alu The Question of F Deterioration ed Flavour notes e most Hawa Lens built up Light Induced Qual, Changes (foods sensitivity ht) results in oss of nutritive va off fla vouns discolouration eat Pnotooxi dation Ex, b alcoholic bever aqu WhN light excites oxygen to sin bond which ga to a adi cal Ex. Skunky Beer 3- me 2- butane thiol Panama ham cum ea ZnPP, no nitrates 2) physical Det terioration In mens of or tr water blus a nts f food) 2 comp quality includi softening. toughen dissolutio component products e.. hetero products have water from Cer b us compo ents. Ex. water from spon lays f chocolate b husration basom ca based ty NOT moisture content actiEx. Nater transfer Rasin Bread Lt Fermen tati cam be pared b products added on A to bread rs. Th tes, Ar Risk fo r mela on rasins ter f breaAs riS h d s out. lrystalization amorph crysal size distribu Hon (CSO) ouD foods A in Sizenor shape of c desired t amd senso ties ex. Arid din Prop crystalli structu morph un L Percise control over Cor tion naadud to contre quality. Ex- Fat Bloom (white Pouudun) on ate. Heat g product lead ch d fat is reve a crustal cham ased. Sti saf to sat. Attempt t heat pering to cooling chocolate rebeatitiv Cocoa buvau into a sta cryotan cn EK. Gridd Melti Ice Cream no ta size Ex. S Lactose, crystals in white powder Ce Crearm. Gridd lactose Som dinero y Temp Emulsion Dreah down Coalescence Clumps f fat mol onda barriers break to beco buluu Flock ation grobu us flock too thun ku Sharp and keep individuae m bram A) Cream in Fat grobu seperate. n top seperate mem is v Breaking: Sammy nd dual membrane Retrogradato on Sarch in Bread (Staling of bread Retrogradati the of network of red C Yupectin Starch retrogradation C ng o f bread n C crust Crumbly interior t and loss o L- Retr aded starch RSIL so it cont be d estes in in passes Colon testi to be lyneresis (upper limit of quid hold Co-Pac i f foods) undesired quid expulsion from greed solid Products 3) EnzNrmatic Det orati On Endo Exo ann CLS, e. hydro yzes stanch Ex. Nater transfer Rasin Bread Lt Fermen tati cam be pared b products added on A to bread rs. Th tes, Ar Risk fo r mela on rasins ter f breaAs riS h d s out. lrystalization amorph crysal size distribu Hon (CSO) ouD foods A in Sizenor shape of c desired t amd senso ties ex. Arid din Prop crystalli structu morph un L Percise control over Cor tion naadud to contre quality. Ex- Fat Bloom (white Pouudun) on ate. Heat g product lead ch d fat is reve a crustal cham ased. Sti saf to sat. Attempt t heat pering to cooling chocolate rebeatitiv Cocoa buvau into a sta cryotan cn EK. Gridd Melti Ice Cream no ta size Ex. S Lactose, crystals in white powder Ce Crearm. Gridd lactose Som dinero y Temp Emulsion Dreah down Coalescence Clumps f fat mol onda barriers break to beco buluu Flock ation grobu us flock too thun ku Sharp and keep individuae m bram A) Cream in Fat grobu seperate. n top seperate mem is v Breaking: Sammy nd dual membrane Retrogradato on Sarch in Bread (Staling of bread Retrogradati the of network of red C Yupectin Starch retrogradation C ng o f bread n C crust Crumbly interior t and loss o L- Retr aded starch RSIL so it cont be d estes in in passes Colon testi to be lyneresis (upper limit of quid hold Co-Pac i f foods) undesired quid expulsion from greed solid Products 3) EnzNrmatic Det orati On Endo Exo ann CLS, e. hydro yzes stanchLipase Lipids see as Protease Xia nose po oxygenates poly un so tu noted ment De Polyphenol oxidase catalyzes oxidation ot phenols hich polymerize ty. e A quinone Browning of poly Pheno s enzymatic browning. 4) Microbial Dete ati Sn The Good Vsed in processing y. Fermentations as yogurt The Bad (Not pathogens but chornge food quality Ex. produce off Faworsy Food pres vati On 1 pack. stor in dela The Ugly (Cause Foodborne il nu reservation, pack ina a storin designed to hivu (pabtu 2 ation), Prevent entr to food Pre aunt Or Ex The good LacHC acid b (la tobw Wus ptr spp.) Sau visage pickles Cr Yeasts (sacch Cerevisi bronday Molds Penicillium berti produces antibiotics en D as microbiel proteins The Bad mold, slime, acietification L- Don't as the sensory Properties Infections toxics produce an ter invasion of host E
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