FOOD 2010 Chapter Notes - Chapter 11: Food Browning, Caramelization, Atmospheric Pressure

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

Document Summary

Atmospheric pressure: force per unit area exerted against a surface by the weight of the air above that surface. Caramelization: sucrose heated past the molten point so that it dehydrates and decomposes; the development of brown color and caramel flavor as the dry sugar is heated to a high temperature and chemical decomposition occurs in the sugar. Enzymatic browning: coloring of food caused by enzymes and prevented by blanching a food before drying. Rehydrated: having water added to replace that lost during drying. Sublimation: water goes from a solid to a gas without passing through the liquid phase. Surface area: measure of exposed surface; measured in square inches, meters, centimeters, millimeters, and so on. Drying and dehydration both remove water from liquids. Dehydration occurs under natural conditions in the field and during cooking. Dehydrated and dried food are lighter, take up less space, and cost less to ship.