FOOD 2010 Study Guide - Final Guide: Sauerkraut, Reducing Sugar, Digestion

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcone

Document Summary

Substances formed during fermentations of fruits and vegetables. Lactic acid and carbon dioxide are the main products of fermentation: lactic acid lowers the ph, carbon dioxide creates and maintains anaerobic conditions. Fruit can be fermented to make cider: yeast is used instead of bacteria. D-values vary among organisms owing to their variation in heat resistance. The processing temperature involved in the kill is indicated as a subscript number, e. g. D121: d121 indicates the time required to kill 90% of a bacterial population at 121oc. The number of organisms present in the sample does not affect the d value. D values offer the basis for calculating process times in the food industry. Sensory tests are classified according to their primary purpose and most valid use. There are 3 classes of sensory tests: affective test methods, attempt to quantify the degree of liking or disliking of one product over another.