Food Science Chapter 3 & 5

terminology

Risk Management

The process of identifying, assessing, and prioritizing risks, followed by coordinated efforts to minimize, monitor, and control the probability or impact of unfortunate events in food production and safety.

hazard

dangerous, risk, threat

Precaution

a measure taken in advance to prevent something dangerous, unpleasant, or inconvenience from happening

pasteurization

the process of heating food or liquids to a specific temperature for a set period to kill harmful microorganisms and extend shelf life.

incubation period

the time between exposure to a pathogen and the onset of symptoms in an individual.

mycotoxins

toxic compounds produced by certain molds that can contaminate food and pose health risks.

preservatives

substances added to food to prevent spoilage and extend shelf life by inhibiting the growth of microorganisms.

mitigation

the process of reducing the severity, seriousness, or painfulness of something, often in the context of food safety risks.

carriers

infected humans or animals who can transmit contagious diseases to others

intoxication

toxins produced by bacteria’s, viruses or microorganisms

infections

the invasion of the body by pathogenic microorganisms, leading to disease.

sequestrants

substances that bind to and hold ions or molecules, preventing them from interfering with food quality or safety.

chelate

to form stable complexes with metal ions, enhancing food safety and quality.

Vectors

infected animals or insects that serves as a host to the infections organisms

mouthfeel

a type of feeling in the mouth from food

Umami

a primary taste sensation often described as savory or meaty, found in foods like mushrooms, soy sauce, and ripe tomatoes.

Glutamate

is an amino acid that is responsible for the umami taste, commonly found in foods like tomatoes, cheese, and fermented products.

Gustatory

sense of taste

olfactory

sense of smell

Hedonic scale

a scale which judges indicate the extent of their like or dislike for the sensory characteristics of the food

papillae

rough bulges or protuberances in the surface of the tongue some contains taste buds

analytical test

sensory test to detect discernible differences in food

sensory evaluation

scientific measurement method of food quality based on sensory characteristics as perceived from the 5 senses

Brix scale

a hydrometer scale from measuring the amount of sugar in solution at a given temp

affective test

a sensory test based on acceptability and preference between products

objective evaluation

evaluation of food quality that relies on quantitively results measured by laboratory instruments, physical and chemical test

viscosity

the state of being thick, sticky, and semifluid in consistency due to internal friction

chiffonade

finely shredding, slicing technique

pare

the trimming of irregular parts

dice

¼ squares

julienne

1/8 long thin strips

tang

strong taste or flavor sharpness

buffet

a meal consisting of several items which guest serves themselves

flavor

the combined sense of taste odor and mouthfeel

Planimeter

physical test to measure area of something

volumeter

measures the volume of baked products by seed displacement in a physical test

moisture analyzer

uses infrared heating technology to perform a loss on drying calculations chemical test

Karl Fischer titrator

homogenizes food and titrates water with a reagent to determine the amount of moisture chemical test

Line spread test

measures the flow of a viscous liquid or semisolid food in a physical test

consistometer

measures the spread of a semisolid food in a physical test

viscometer

measures the viscosity of liquids based on rotational resistance or capillary actions in a physical test

color difference meter

measure color differences between samples using cie or munsell system in a physical test

Percent Sag

determines comparative tenderness of a gel in a physical test

Farinograph

measures gluten development during mixing of batters and doughs in a physical test

warner-bratzler shear

measures forces required to shear a sample of meat or other food in a physical test

Penetrometer

measures the tenderness by determining the penetration distance of a cone or device in a physical test

Gas-liquid chromatography

separates individual compounds from a mixture by passing them with a carrier gas along a special column in a chemical test

Mass spectrometry

Identifies compounds by bombarding them with a light energy electron beam and recording the resulting ions in a chemical test

4 characteristics of sensroy evaluation

1. define the problem

2. design the test for accurate results

3. choose the appropriate panelist (instrumentation)

4. Interoperate the results, choose the appropriate data

varying sensitivities to odors

hunger, satiety, mood, gender, illness

sweet

substances that produce sugars, glycols, alcohols, etc

salty

comes from ionized salts

Bitter

theobromines, alkaloids

Types of texture sensory evaluations

mechanical, tactile, and moisture

mechanical properties

hardness/firmness, adhesives, cohesive, gummies, springiness

tactile properties

grainy, gritty, Crystalines, flaky

moisture properties

wetness, oil, dryness

Descriptive Panel

a panel of people commonly used to determine differences between food samples requires extensive training prior too, questionnaires, personal interviews, etc

Consumer panel

selected from the public according to the demographics necessary for the product, requires a large number of panelists

Nominal

simplest type of measurement, variables are categorized w/o any inherent order or value, its #’s serves as labels, tags, or id does not have quantitative signficance

ordinal

order, labeled variables that has a natural order but no quantatifiable differenves it can be named, grouped and ranked

Intervals

a meaningful order provides a consistent and equal distance between values however it does not have a true zero

Ratio

quotative scales with a true zero

Category Scales

oldest method choice of discreet response alternatives to signify increasing sensation intensity in terms of degrees of likening and or preference suited for consumer panel

Line Scales

graphic ratings/visual analog response recorded at a distance of the mark from 1 end to another choice more continuous and less limited

magnitude estimation scales

quantifying perceptive respondent are assigned values to represent perceived magnitude of a stimulus with a references