INDUSTRIAL SIGNIFICANCE Food rheology has long been applied in many areas of the food industry to optimize the food product development, processing methodology and finishes product quality assessment. Generally, food rheology is the study of the food respond to the applied stress or strain and generate the information on the insight of the food structural organization (Farid, 2010). The rheological data are essential in many areas of the food industry such as processing engineering calculation, determining the ingredient functionality in product development, intermediate or finish product quality control, shelf life testing, evaluation of food texture by correlation to sensory data and analysis of rheological equations of state or constitutive …show more content…
Yield stress is the minimum shear stress required to initiate the flow of a multiphase system such as salad dressing, sauce, and spreads. It is important to study the flow behavior such as the tomato sauce drain from the bottle and the structural strength of the food dispersion like mayonnaise that is strongly associated with the consumer acceptance (Sun and Gunasekaran. 2009). It is also essential to give the insight of the structure retention like the chocolate coating layer on the ice cream bar. Without a precise and quantitative understanding of yield stress in the food product, the basic process calculation and manufacturing product in the food industry will be affected. Excessive high yield stress will be applied to the food that leads to unnecessarily high power consumption and high operating cost (Farid, …show more content…
The viscosity of a product determine the flow rate, drying and setting time and time required to dispense the fluid into the packing, so the processing instruments have to be customized based on the product viscosity to maximize the production efficiency and cost-effectiveness (Css, 2018). On the other hand, viscosity will affect the texture of the food, therefore, the viscosity of the food are control and monitored during the processing to ensure the finish product consistency. For example, an in-line viscometer was built in the yogurt factory to reduce the texture fluctuation and maximize the protein consumption (Krohne,
After finding out that Xanthan Gum and Whey Protein Concentrate were combined in an emulsion that will not destabilize, it was tested at certain temperatures. When this emulsion was tested at 4℃, this emulsion stayed stable. At 12℃, it separated 2 mL. As the temperature got hotter, it separated quicker. At 50℃, it came apart 3 mL. After 15 minutes at 80℃, it had separated all 10 mL. With water at 4℃ the emulsion stayed together the longest.
The viscosity of the corn syrup, measured in seconds it takes for an iron ball to move downwards in the fluid.
* Potatoe * Sucrose Solution (Strengths of 0.2M, 0.4M, 0.6M and 0.8M) * Measuring Cylinders * Petri dish * Cutting Board * Scales accurate to 2.
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.
Due to its unique properties and nutritional role, usage of starch in many food applications is currently increasing. It is widely used as a thickener agent, colloidal agent, colloidal stabilizer, bulking agent and water retention agent(Singh, Kaur, & McCarthy, 2007).Sensory qualities and suitability of specific end products depends upon the
Moureh and Flick (2004) described that apart from food production, distribution of food is a big business. Transport is an important link in the cold chain as temperature maintenance is critical in this link in order to preserve, safety, and shelf life of perishable food. The takes in food, pharmaceutical, and chemical cold chains are high. The loss of a trailer of food due to improper handling or transport is measured in hundreds of thousands of
R & D risk is the risk of failure due to the possibility of technology development . Many reasons for failure of food research and development are technical problems and high development costs .New technologies field of food processing are emerging , such as bio-fermentation technology, membrane separation technology, enzyme technology, biomass energy, biomass and other high-tech materials. Application of these technologies also have a lot of uncertainty and risk.
-Distilled water to make up solutions as part of the experiment sucrose to make up part of the experiment -Potatoes to cut into equal mass and observe what happens to them when left in differing concentrations of sucrose solution. -Tissue paper which will be used to dry the potatoes after the -Electronic Balance to weigh the potatoes acuratley. -Cork borer which will be used to cut out potato cylinders. -Boiling tubes to put 20ml of differing solutions into. Variables: -Concentration of solute.
is assigned a value per cup. For example, buttermilk has a value of 1, while, apple sauce has a
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!
A large community that represents and promotes Culinology is known as the “Research Chef Association” (RCA). This association was founded in 1996 by a group of like-minded food professionals. Which today are still working towards one common goal: to bring excellence to food product development. The RCA believes that Culinologists both define and will create the future of food. To accomplish such a feat a great deal of work must be done, and a major part of achieving that goal is to be able to predict what the consumers want.
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.
and it was he who offered 12,000-franc pieces to the person who devised a safe
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).