FOOD 2010 Chapter Notes - Chapter 1: Ignition Coil, Gas Chromatography, Food Composition Data

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

Document Summary

Composition of food is determined by a variety of scientifically sound, standardized methods. The first system was developed at weende experiment station in germany: system known as proximate analysis, separates food into nutritive fractions through a series of chemical determinations, these include: Nitrogen- free extract (nfe); sugars and starches. Newer versions have modified the proximate analysis method for it to be more specific for nutrients in foods: the new methods allow for determination of fatty acids, cholesterol, amino acids, specific minerals and vitamins. Newer versions include: spectrophotometry, liquid chromatography, gas chromatography. Small calorie is the amount of heat required to raise the temperature of 1 g of water from 14. 5 to 15. 5 celsius: a new definition of 1 cal = 4. 1840 j. Large calorie (kilocal) is a calorie that equals 1000 cal: expressed as the amount of energy that a food provides when consumed. Calorimeters measure the heat developed during combustion of food: bomb calorimeters determine the calorie content.