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what are the chemical elements that form most of living biological matterthe elements are-a oxygen ob carbon cc hydrogen h andd nitrogen
living beings are made of organic and inorganic substances according to the complexity of their molecules how can each of those substances be
q properties of foodsvarious properties of foods under which the quality attributes of foods were introduced to you in terms of food quality and its
q qualitative and quantitative analysis of colourprimarily two types of analysis are carried out for food colours - qualitative and quantitative the
q measurement of colour in foodsa number of instruments are used for colour measurements in food a a simple method is to match the colour of a
q functions of colour in foodslet us now look at the different functions of colour in details which are enumerated herewith1 the maturity of many
q why is colour an important characteristic of foodcolour is an important quality attribute in food although they do not necessarily influence their
q explain shear pin modelshear pin model in this type a shearing force is applied using a pin to shear the food product we are rupturing the element
q explain the spring clip modelthe spring clip model differs from the spring model in a way that the force applied is comparatively slower this also
q explain about spring model the spring model depicts elasticity a force is applied in terms of load onto the spring as illustrated in the figure 86
q first type of rheological modelthis method establishes relation between the pressure gradient and the volume rate of flow here the piston
q what is viscosityviscosity is resistance to flow of a liquid it is a measure of the resistance of a fluid to deformation under shear stress it is
q explain about rheology of foodsrheology is the study of stress and strain or in other words it is the study of flow and deformation of materials
q evaluate the texture of various foodsa number of instruments are available to evaluate the texture of various foods brief discussions on these
q explain the types of basic forcescompression this refers to the squeezing of the test material so that it still remains as a single undivided unit
q measurement and evaluation of food texturekinesthetic characteristics deal with the sense of feel just like the characteristics of appearance deal
q study of food texturewe learnt earlier that texture is observed in terms of tactile sensations ie finger feel and mouth feel finger feel is sensed
q show texture in foodsaccording to matz 1962 texture can be defined as the mingled experience derived from the sensation of skin in the mouth after
q how time affecting taste qualitytime- time is another factor which affects sensation salt on tongue is sensed in a fraction of a second whereas
q show how adaptation affecting taste qualityadaptation - a low concentration solution will not give any sensation after tasting a higher
q what are the factors affecting taste qualityyou may have experienced that the four primary tastes ie sweet sour salty and bitter are not sensed
sour taste is usually due to the presence of acids such as acetic acid citric acid benzoic acid upon dissociation the acids give h ions which impart
q bitter tastebitterness is an inherent property of a substance it is due to substances such as alkaloids present in food for example tannins present
q what is salty tastevarious ions both cations and anions are responsible for the salty taste these include k potassium na sodium li lithium cl br
the chemicals responsible for imparting the sweetness classic salt taste and bitter andsour taste are summarized herewith a sweet taste sweetness