According to Sullivan and Edmondson (2008), latent heat of fusion is the energy given out or taken in when a substance changes state from solid to liquid or from liquid to solid with no temperature change in the system. In this study, when the constant amount of solid fat was used (5mg), the amount of heat energy required to melt the fats could be compared. The lower amount of energy used (ΔH) by butter correlated to the less number of bonds present in it, while the higher ΔH of cocoa butter is due to the large amounts of bonds need to be broken down to melt the solid fat. The lower the enthalpy of fusion (ΔH), the better the thermal conductivity of the fat. From Table 3.1, butter shown the lowest ΔH (+4.342 J/g), where it requires only a small amount of heat energy to raise its temperature and melts all the solid components in the butter to liquid form. On the opposite, cocoa butter had taken in 103.48 J/g of heat energy to melt completely. When the same source of heat energy is exerted, butter would …show more content…
Factors such as changes in crystal formation when fat is melted and the extent of solid fat at room temperature determine characteristics such as hardness or fluidity. By using DSC to understand the relationship of fat melting and solid fat content, it is possible to investigate characteristics such as creaminess and spread ability. Furthermore, this method is also very useful for product development and quality evaluations by measuring the crystal structure and different melting behaviors. Thus, further work and investigation on the thermal analysis of other types of fats present in food products such as lard, stick margarine, cheese spread, mayonnaise and others should be conducted and compared to allow the improvements to be done on food products for the efforts of manufacture high-quality products in the
“Fat molecules clump together when bonding with triglycerides, which bond to other triglycerides” (Dlc.dcccd.edu: Lipids). Most fats are in the form of triglycerides (which contain a triple bond), which clump together to form clumps of fat when agitated (as seen in shaking heavy cream). “Fat molecules also play a major role because they bond to solidify in heavy cream to leave a product of skim milk; which is milk in which fat is completely removed from the liquid into a solid form” (Lower, Claire: Cream Science: On Whipping, Butter, and Beyond). If this type of lipid did not play this role, fat molecules would not solidify and separate from its liquid
Nuclear energy must be a consideration for the future with the rapidly depleting supply of fossil fuels. This type of energy can be created through nuclear fission and nuclear fusion. Nuclear fission is the splitting of a heavy atom into two or more parts, releasing huge amounts of energy. The release of energy can be controlled and captured for generating electricity. Nuclear fusion involves bombarding hydrogen atoms together to form helium. In the long run, nuclear fusion has greater potential than fission.
Monounsaturated fats have a single carbon-to-carbon double bond resulting in two fewer hydrogen atoms than a saturated fat and are responsible in keepings monounsaturated fats liquid at room temperature. Some sources of monounsaturated fats are olive oil, peanut oil, canola oil, avocado oil and most nut oils, as well as high-oleic safflower and sunflower oils. A study carried out in the
Although there have been a long negative review and feedback about saturated fat and animal fat used in the cooking, this book has opened a fresh long term debate in how these negative fats have been evolving and developed to help building up the human body and health’s history.
I have chosen Food Irradiation as the non-thermal food technology that shows promise for food applications. Non-thermal methods of food processing have become very interesting to those involved in the food processing industry in the last few years. Thermal methods usually dominated the food processing industry; however, these methods can have an effect on the food flavour, texture and nutritional values. However non-thermal methods are becoming more popular as there is minimal impact on the nutritional value or the flavour, texture and odour of the foods. These methods can also extend shelf life as they kill more microorganisms, while being more energy efficient. I will discuss the types of Food Irradiation processes; the techniques used with this method; discuss how this method affects shelf life, nutritional value and sensory value, and compare the benefits and limitations of non-thermal food processes with the benefits and limitations of thermal food processes.
In March of 1989, a discovery was made that rocked the scientific world. Stanley Pons and Martin Fleischman had announced that they were able to create and sustain a cold fusion process. After intense media attention, and corresponding interest in future test, the subject seemed to have faded away. Future tests proved inconclusive, and when the quick promise of easy energy didn’t materialize, most quickly forgot the subject. Little is said about the continuing research in the scientific community to further our understanding of the free energy enigma. Is it science fiction, on the border of legitamete science, or is it a practical field worthy of serious attention?
By exposing the chocolate and the cookies before the light and heat of the 60-watt light bulb, the students will be able to progressively observe the process of the material melting and make records at every stage of the experiment. Using the 15 seconds step, the students can identify the melt temperature and time of the chocolate under the lab conditions as well as make and analyze their records in the final part of the experiment. The experiment is expected to establish, which of the chocolates and cookies melt faster, and make conclusions about the influence of the consumables ingredients on their physical properties. This corresponds with the TEK 112.11 (5B) procedure, which allows students to “observe, record, and discuss how materials can be changed by heating or
Ice structuring proteins are natural products that form part of a normal diet through their occurrence at high concentration in fish and vegetables. Their diversity and various activities show that the proteins are intriguing parts for use in preserving the quality of foods during chilling frozen storage. Large ice crystals destroy the texture and taste of ice cream. So, use of ice structuring protein is suggested as natural ice crystal growth inhibitor in such products. However, selection of ice structuring protein is based on its easy availability, its changes in certain chemical properties during processing of products, its taste and its related impact on food and food properties, safety and cost.
The Industrial Revolution sparked a need for large sources of energy. Human and animal labor could not provide the power necessary to power industrial machinery, railroads, and ships. The steam engine and later the internal combustion engine provided the bulk of the energy required by the industrial age. Today most nations are still heavily reliant on energy that comes from combustion. Usually coal, petrolium, and natural gas are used. Some hydroelectric, wind power, and nuclear fission sources are used, but in the US they accounted for less than 20% of the total energy consumption in 1997 (1). Many experts are worried that natural resources such as coal and petrolium are being depleted faster than they are being replenished, which could result in an energy crisis. Nuclear fission produces highly radioactive waste that is expensive to dispose of properly. Nuclear fusion reactors would produce much less radioactive waste and would be more efficient than nuclear fission, but to date there have been no nuclear fusion reactors that have generated usable energy output. Why is fusion power, which could be very beneficial, so hard to come by?
Emulsions are important in food science. Not only do they provide an important sensory aspect in many foods, but a functional one as well. From hollandaise to ice cream, getting hydrophobic and hydrophilic molecules to play nice with each other can be a difficult task. According to Modern Cuisine, it was previously thought that Hollandaise, a classic French emulsion of egg and butter, could only be made by letting butter drip from natural heat of the hand. Of course, modern science has taught us that, with the use of emulsifiers, these mystic mixtures can be created without the voodoo and magic once thought necessary. This paper will discuss emulsions as applied to hollandaise, chocolate, hot dogs and their characteristic pH, moisture content, shelf stability and quality of viscosity. An explanation of the chemical processes that occur between the raw ingredients of each food and the relationship between the structure and function of their components will be explained, as well as the importance of the chemical changes that take place during production. The characteristics that define these foods as emulsions will be compared and contrasted to further elucidate the mystery of the emulsion. Bon Appetite!
high use of fat in cooking, preservatives and chemicals used in the storage of this food makes
This clearly shows that the fruits and vegetables play a vital role in maintaining our good health. Fruits and vegetables are seasonal and grown in different parts of our country. They need to be stored for longer period and transported to different places. It makes necessary for us to find out whether there is any damage to the useful contents of the fruits and vegetable during the storage and transportation or due to some preservatives or other factors and what kind of nutrients, minerals, etc. are present in their juices. With this idea in mind, the project has been undertaken.
Despite the fact that fast foods have faced criticism due to their negative effects, the fast food industry is growing day by day. Mainly, people claim that fast food is unhealthy and contains a lot of sugar, sodium, fat, tremendous amount of chemicals, and significant amount of calories that tend to do the human body more harm than benefit it. However, the dark truth is that fast food is a necessary evil. It is important, in our lives and they make life easier. As a result, there is a need to not only regulate the packaging of fast foods in order to control its effects but also to ensure that fast food industries put the health of their customers in mind. Therefore, since the fast foods will not go away in the near future, fast food industry needs to make their products healthier, put warning labels on them and control their advertisement.
Food Preservation is the ways to retain the food quality in a longer times. It is to prevent the food decomposition and fermentation. Besides that, food preservation not only to prevent the food getting spoilt in a long period of time but also preserved the colour, taste and the food nutritive value. Nowadays, food preservation has become more and more important component in the food industry as the consumers expect that able to purchase those foods that are out of season or imported from other countries. Furthermore, there are few reason why food preservation is important in our daily life such as preservation foods when they are in season it may added variety choices in our meals for example smoke meats and
The demand for easy to prepare and convenience of food create major scientific and technological challenges that cannot be fulfilled without experts scientific capable of understanding complex chemistry or biochemistry of food system and knowledge about method to preserved food which increases dependability of society towards ready-to-eat has led the greater responsibility for processors in terms of quality, safety and nutrition (McGill, 2011).