Types of Chemical Reactions in Food Technology

These flashcards cover the key concepts related to types of chemical reactions in food technology, including oxidation, fermentation, emulsification, and titration.

What is oxidation in the context of food technology?

Oxidation occurs when food reacts with oxygen in the air, leading to spoilage, rancidity, or changes in color.

What role do antioxidants play in oxidation?

Antioxidants, like vitamin C, can inhibit the effects of oxygen on food, slowing down oxidation.

What is fermentation?

Fermentation is a metabolic process where microorganisms break down sugars into alcohol, gases, or acids.

What is an example of fermentation in food production?

Bread rising due to yeast fermentation, which produces carbon dioxide and ethanol.

What is emulsification?

Emulsification is a process where two immiscible liquids are mixed into a stable emulsion, such as oil and water.

What is the function of an emulsifier?

An emulsifier stabilizes an emulsion, preventing the separation of oil and water phases.

Give an example of a natural emulsifier.

Lecithin, found in egg yolk, is a natural emulsifier.

What is stoichiometry in food chemistry?

Stoichiometry refers to the calculation of reactants and products in chemical reactions.

How does cooking affect chemical reactions in food?

Cooking increases the rate of chemical reactions, altering the proteins and making them more tender.

What is the Maillard reaction?

The Maillard reaction is a set of chemical reactions between amino acids and sugars that causes food browning and contributes to flavors and aromas.

Why is controlling reaction rates important in food processing?

Controlling reaction rates is essential to prevent spoilage and ensure food safety and quality.

What is acid-base titration?

Acid-base titration is a laboratory technique to determine the concentration of an unknown solution by neutralizing it with a solution of known concentration.

What happens during a neutralization reaction?

An acid reacts with a base to produce water and a salt.

What role do indicators play in titrations?

Indicators change color at a specific pH, signaling the endpoint of the titration.

What is the equivalence point in titration?

The equivalence point is where the amount of acid and base are stoichiometrically equivalent.