NFS386H1 Lecture Notes - Food Browning, Trans Fat, Hydrogen Bond
28 Nov 2013
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Crystalline: polymers closely packed together, strong association between polymers, polymer to polymer hydrogen bonding. Amorphous: polymers have spaces between them, polymer to water bonding, little association between polymers. Emulsions: discrete particles dispersed in a continuous phase. (oil/water) Carry charge repulsive force keeps oil separate. Slow reaction catalyzed by light, free metals. Triacylglycerols (triglycerides): ester of glycerol and fatty acids. Interesterification: pattern of fatty acids on glycerol is changed. Random: more heterogeneous more likely liquid. Multiple reactions occur between sugar and protein brown colored compounds. Affective: degree of liking/disliking: acceptance, by untrained consumers, uses 9 point hedonic scale. Discrimination: test to determine differences, trained taste panelists. Blanching: thermal process inhibits enzymatic browning, briefly expose fruit/vegetable to steam. Commercial sterilization: thermal, kills pathogenic and spoilage organisms. Aseptic processing: pasteurize/sterilize food and add to sterilized container. Htst/uht processing: thermal, pasteurizes, sterilizes in short time. Unconventional ways of heating food: microwave, radio frequencies, ohmic, infrared. Sous vide: food cooking in a vacuum, chilled.
