NDFS 250 Chap 1

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Author:
dorothyayaya
ID:
217243
Filename:
NDFS 250 Chap 1
Updated:
2013-05-02 12:10:33
Tags:
evaluation Food
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Description:
evaluation of Food
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  1. 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
  2. Food Scientist work on what area?
    • product development
    • processing
    • preservation and storage
    • quality assuance
    • food analysis
    • sensory evaluation
    • food regulations (laws)
  3. Food Quality Parameters
    • appearance
    • odor
    • taste
    • texture
    • nutrition
    • safety
  4. How to determent quality? 2 methods
    • subjective (human sensory judgement)
    • objective (standardized instrumental tests)
  5. Sensory Science?
    discipline used to evoke, measure, analyze an interpret responses that are perceived by sight, smell, taste, touch, and hearing
  6. 3 types of Sensory Evaluation?
    • discrimination/ difference testsĀ 
    • descriptive tests
    • affective/acceptance
  7. discrimination/difference test?
    • trained panelists used as an instrument to assess differences in color, odor, taste, texture
    • paired comparison
    • duo-trio
    • triangle
    • ranking
    • rating difference
  8. descriptive tests?
    • panelists asked to describe sensory properties and their intensity $$$$
    • attribute rating (category scaling and ratio scaling)
    • descriptive analysis
  9. affective/acceptance?
    • untrained panelists (consumers)used to determine degree of liking/rating, attribute ideality, or ranking.
    • preference
    • ranking
    • rating (Hedonic)
    • ideality
  10. most common sensory evaluations?
    affective, then difference
  11. Objective evaluations of Food's appearance?
    colorimeter
  12. Objective evaluations of Food's taste
    • Gas chromatograph (GC)
    • high pressure liquid chromatography (HPLC)
    • refractometer
  13. Objective evaluations of Food's odor
    electronic nose
  14. Objective evaluations of Food's Texture
    • viscometer
    • texture analyzer
  15. Objective evaluations of Food's nutrition
    • GC
    • HPLC
  16. Objective evaluations of Food's Safety?
    • GC
    • HPLC
    • pH meter
    • water activity meter
  17. Rheology?
    science dealing with the deformation and flow of matter
  18. Viscosity
    resistance to flow
  19. Elasticity
    ability to recover size and shape after deformation
  20. Plasticity
    ability to retain a shape attained by deformation

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