KNH 404 Study Guide - Fall 2018, Comprehensive Midterm Notes - Viscosity, Sugar, Starch
12 Oct 2018
School
Department
Course
Professor
KNH 404
MIDTERM EXAM
STUDY GUIDE
Fall 2018
Chapter 21: Objective Evaluation
General Guidelines
- False sense of security possible
- Use equipment appropriately
- Obtain necessary testing devices
- Maintain equipment
- Define the samples
- Establish operating conditions
Physical Methods
- Volume
o Measured by displacement
o Volumeter: uses seed (usually rapeseeds) displacement
o Index to volume: comparing volume by measuring the
circumference of the product
▪ Inkblot: using inked stamp pad
▪ Planimeter: traces the outlines of stamps or photos
- Specific Gravity
o Ratio of the density of a food or the density of water
o Temperature sensitive: 1mL/1g at 4C or 39F
o Brine water to ID waxy potatoes
- Moisture
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o Succulometer: press fluids
o Wettability: measure ability to absorb moisture
o Drying oven method: slow method
o Karl Fischer Titrator: homogenize food and titrate fluid,
faster method
Texture
- Warner-braztler shear
o Measures force required to shear a sample (ex. Meat)
- Shear press
o Compress, extrude, and shears samples (ex. Fruits and
vegetables)
- Compressimeter
o Measures compressibility, firmness of porous baked products
- Penetrometer
o Measures tenderness by determining distance a cone
penetrates a food sample (ex. Gels, baked products)
- Percent sag = molded ht – unmolded ht / molded ht
o The greater the % sag, the more tender the gel
- Shortometer
o Measures force needed to break product (ex. Bakery
products)
Other Machines
find more resources at oneclass.com
find more resources at oneclass.com
Document Summary
Volume: measured by displacement, volumeter: uses seed (usually rapeseeds) displacement, index to volume: comparing volume by measuring the circumference of the product, inkblot: using inked stamp pad, planimeter: traces the outlines of stamps or photos. Specific gravity: ratio of the density of a food or the density of water, temperature sensitive: 1ml/1g at 4c or 39f, brine water to id waxy potatoes. Moisture: succulometer: press fluids, wettability: measure ability to absorb moisture, drying oven method: slow method, karl fischer titrator: homogenize food and titrate fluid, faster method. Warner-braztler shear: measures force required to shear a sample (ex. Shear press: compress, extrude, and shears samples (ex. Compressimeter: measures compressibility, firmness of porous baked products. Penetrometer: measures tenderness by determining distance a cone penetrates a food sample (ex. Percent sag = molded ht unmolded ht / molded ht: the greater the % sag, the more tender the gel. Shortometer: measures force needed to break product (ex.
