FOOD 2010 Study Guide - Final Guide: Vacuum Packing, Viscosity, Joule
Document Summary
This is a scaled-down version of an exam. Multiple choice each question has 1 or 2 correct answers. Choose the correct 1 or 2 answers only. Short answer questions provide brief and concise answers in sentence or point form. (5 marks each: briefly describe how the chemistry of food and/or frying oil changes as a result of frying. Answer: frying food will experience thermal changes to its macromolecules of starch and protein, as gelatinization and denaturation. In addition, color and flavor development occur, as well as the loss of moisture due to vaporization and mass transfer, and oil uptake trough mass tranfer. For frying oil, viscosity changes and lipid oxidation can occur, as well as thermal breakdown of the oil: briefly describe 2 or 3 advantages of vacuum canning. Math problems provide solutions to the following problems. Show your work. (5 marks each: you want to freeze 1000 kg of turnip. The freezing point of turnip roots is 1. 1 c.
