FOOD 2010 Lecture 1: FOOD2010 Lecture 1: FOOD2010 Lecture 2 : Chapter 6

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcone

Document Summary

Quality of a food product involves maintenance/improvement of the key attributes of the product: Appearance factors: colour attributes, geometric attributes (size/shape) Colour tells how how fresh/cooked food is, if its spoiled etc. Browns and blackish colours - enzymatic or non-enzymatic reactions. The enzymatic browning found in fruits and veggies is due to the enzymatic catalyzed oxidation of phenolic compounds. Calorimeters and spectrophotometers can be used for colour measurement. For further measurements colour; re ected light from a food can be divided into 3 components: value, hue, chroma. Hunterlab colour and colour difference meter measures the value, hue, and chroma of foods for comaprison. Consumers have an idea of what their foods ideals shape should look like. Consumers expect gum to be chewy and crackers to be crisp. Texture is a mechanical behaviour of foods measured by sensory or physical. Information used in raw material and process control in industry.