NDFS 250 Chap 1
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NDFS 250 Chap 1
evaluation of Food
what is Food Science?
multidisciplinary study of food
disciplines such as chemistry, microbiology and engineering to study nature of food,
application of development, preservation, assurance of food
law, physics, stat... add oil la ya ya
Food Scientist work on what area?
preservation and storage
food regulations (laws)
Food Quality Parameters
How to determent quality? 2 methods
subjective (human sensory judgement)
objective (standardized instrumental tests)
discipline used to evoke, measure, analyze an interpret responses that are perceived by sight, smell, taste, touch, and hearing
3 types of Sensory Evaluation?
discrimination/ difference tests
trained panelists used as an instrument to assess differences in color, odor, taste, texture
panelists asked to describe sensory properties and their intensity $$$$
attribute rating (category scaling and ratio scaling)
untrained panelists (consumers)used to determine degree of liking/rating, attribute ideality, or ranking.
most common sensory evaluations?
affective, then difference
Objective evaluations of Food's appearance?
Objective evaluations of Food's taste
Gas chromatograph (GC)
high pressure liquid chromatography (HPLC)
Objective evaluations of Food's odor
Objective evaluations of Food's Texture
Objective evaluations of Food's nutrition
Objective evaluations of Food's Safety?
water activity meter
science dealing with the deformation and flow of matter
resistance to flow
ability to recover size and shape after deformation
ability to retain a shape attained by deformation