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q measurement and evaluation of food texturekinesthetic characteristics deal with the sense of feel just like the characteristics of appearance deal
q characteristics of food texturehardness it is defined as the force necessary to affect a given deformation when judged by human senses it is the
q how do we measure food texture food texture can be evaluated by mechanical test or instrumental methods this is called as objective evaluation when
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 taste interactions affecting taste qualitytaste interactions- foods contain a mixture of substances which elicit all four sensations modification
q concentration factors affecting taste quality there is a specific range at which the tasteful substances should be used the concentration required
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
gustation - the sense of tastethe word lsquotaste means not only a sensory response to the soluble materials in the mouth but also aesthetic
q flavour of food productflavour factors include both sensations perceived by the tongue which include sweet salty sour and bitter tastes and aromas
q texture of food producttexture may be accessed through touch or mouth feels when the food is placed in the mouth the surface of the tongue and
q show appearance of food productappearance can be judged by the eye appearance factors include such things as size colour uniformity absence of any
q show characteristics of food productsthese sensory characteristics of food productsfood quality as such can be divided into three main categories
q introduction of quality attributes of foodseasonal fruits and vegetables are grown in plenty and are available in their respective seasons in
the food components are in the form of solids in solutions or in the form of colloids - sols or emulsions the properties of these components
q explain about pyrometallurgytri pyrometallurgy the concentrated ore is heated up to a high temperature and reduction is done with a appropriate
q show reduction to metalsafter removed of the gangue ie impurities physically mixed with the metal elements the concentrated ore becomes ready for
q explain about gravity separationthis is one of the simplest processes of concentration of ores it is based on the difference in the specific
q show anomalous behaviour of oxygenoxygen differs considerably from the rest of the family members small size very high electronegativity and