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define points to remember regarding to food processing1 conversion of raw materials and ingredients into acceptable consumer products is referred to
performance evaluationcake batter aeration can be affected by the plasticity consistency emulsification bake stock formulation and other fats and oil
explain performance testing of fats and oilin these cases performance testing is the only means for evaluating the ability of fat or oil to perform
measurement of functional property of fats and oil fats and oils have several functional properties that affect the quality of processed foods in
explain physical properties of an oilphysical properties of an oil or fat are of critical importance in determining its functional characteristics or
list out the principles of food preservationall food preservation methods are based upon the general principle of preventing or retarding the causes
explain properties of natural fats and oils natural fats and oils vary widely in their physical properties even though they are composed of the same
functional properties of food lipidschemically fats and oils as you may already know by now are a combination of glycerol and fatty acids the
list out the different preservation techniquesthe different preservation techniques commonly used today are given in the tabletable methods of food
define methods of food preservationfood preservation is one of the oldest technologies used by human beings the perishable food materials like fruits
marine oilsthese oils typically contain large amounts of long - chain omega-3-polyunsaturated fatty acids with up to six double bonds and they are
animal fatsthis group consists of depot fats from domestic land animals eg lard and tallow all containing large amounts of c16 and c18 fatty acids
linolenic acidsfats in this group contain substantial amounts of linolenic acid c18 triunsaturatedexamples are soybean mustard rapeseed flaxseed and
define evolution of food processing 8000 - 7000 bc mankind first began farming growing crops and raising animals for food instead of hunting and
oleic - linoleic fats fats in this group are the most abundant the oils are all of vegetable origin and contain large amounts of oleic and linoleic
define historical development of food processingfood processing began thousands of years ago to help people keep food through the lean seasons
vegetable butters fats of this group are derived from the seeds of various tropical trees and are distinguished by their narrow melting range
lauric fats fats of this group are derived from certain species of palm such as coconut the fats are characterized by their high content of lauric
milk fats fats of this group are derived from the milk of ruminants particularly cows and buffaloes although the major fatty acids of milk fat are
what are the reasons of food processingthe reasons for food processing may vary but the main objectives are topreserve the nutritive quality of food
what is the food processingfood processing as you learnt earlier involves the conversion of raw materials and ingredients into an acceptable food
categories of fats and oilsyou already know that fatty acids are the lipid-building blocks it is customary to divide the fatty acids into
why and how does the food get spoiled there are several causes of food spoilage these include growth of microorganisms such as bacteria molds and
explain about the food spoilagefoods gradually undergo deterioration or spoilage from the time they are harvested caught slaughtered or manufactured
define the objectives to learn about the food processingafter studying this unit you will be able to discuss the concepts and aims of food processing