Efnisyfirlit

• Front Matter
• Dedication
• Preface
• Acknowledgments
• Authors
• Contributors
• Section I Food Issues in the News
• 1 Food Safety
• 1.1 Food in the News
• INSERT 1.1 These celebrities have something in common. They were all victims of food poisoning. For more details, see the websites listed at the bottom of the insert.
• 1.2 Unsafe Foods
• 1.3 Microbial Hazards
• INSERT 1.2 Listed above are 10 different foods ranked in order from most likely to cause food-associated illness (1) to least likely (10) according to Dr. Michael P. Doyle, Director of the Center for Food Safety at the University of Georgia.
• INSERT 1.3 Number of cases of culture-confirmed bacterial and laboratory-confirmed parasitic infection, hospitalizations, and deaths, by pathogen—Foodborne Diseases Active Surveillance Network, United States, 2013.
• 1.4 Spoiled: When Good Food Goes Bad
• INSERT 1.4 Spoiled apple as found at http://ars.usda.gov/images/docs/15133_15327/Image12.jpg.
• 1.5 Food Poisoning
• INSERT 1.5 Symptoms and incubation times of some common food-associated illnesses.
• 1.6 Tracking Down the Culprits
• 1.7 Expiration Dates
• 1.8 Food Preservation
• 1.9 Preservatives
• 1.10 Safety of the American Food Supply
• 1.11 Safety in the Home
• INSERT 1.6 How many homes could pass inspection from the health department? If the food preparation area was investigated by the local health department, it would fail a home with one critical or four major violations.
• 1.12 Pesticides and Other Contaminants
• 1.13 Natural Toxins
• 1.14 Allergies and Food Sensitivities
• INSERT 1.7 An array of gluten-free products for celiacs and others who wish to avoid gluten.
• 1.15 Governmental Regulation
• 1.16 Remember This!
• 1.17 Looking Ahead
• Testing Comprehension
• References
• Further Reading
• 2 Healthiness of Foods
• 2.1 Looking Back
• 2.2 Healthy Foods and Unhealthy Foods
• 2.3 Energy from Foods
• 2.4 Food and Disease
• INSERT 2.1 Life expectancy (at birth in years) in 2006 and 2014 and infant mortality rate (infant deaths per 1000 births) in 2009 for selected countries.
• 2.5 Weight Loss without Pain
• INSERT 2.2 Body mass index chart.
• 2.6 Popular Diets, Food Fads, and Their Consequences
• INSERT 2.3 Appalachian trail diet.
• INSERT 2.4 Some websites to consult to get more information on nutritional quality of foods and developing reasonable diet plans.
• 2.7 Fake Fats
• 2.8 Dietary Supplements, Nutraceuticals, and Functional Foods
• 2.9 Enhancing Athletic Performance
• 2.10 Six Glasses a Day
• 2.11 Fasting
• 2.12 Eating Disorders
• INSERT 2.5 Signs and symptoms of anorexia and bulimia and how to help.
• 2.13 Natural, Organic, and Whole Foods
• INSERT 2.6 Which of the following products are natural, organic, processed, or whole foods? Natural: fruit, steak, and carrots; organic: fruit and carrots; processed: soymilk, tofu, and peanuts; whole: fruit, corn, carrots, and steak.
• 2.14 Reading the Label
• INSERT 2.7 Nutritional labels for products A through F as described in more detail in Insert 2.8.
• INSERT 2.8 Ingredient statements for items in Insert 2.7.
• 2.15 Designing a Healthy Diet
• INSERT 2.9 MyPlate from http://ChooseMyPlate.gov (USDA 2014d).
• 2.16 Remember This!
• 2.17 Looking Ahead
• Testing Comprehension
• References
• Further Reading
• 3 Foods We Eat
• 3.1 Looking Back
• 3.2 Food Choices
• 3.3 Sensory Characteristics
• 3.4 Price
• 3.5 Health
• INSERT 3.1 Nutrition Facts for 11 products. Minor nutrients in products H, J, M, and O are not shown. Products include the following: G, Lean Cuisine Baked Chicken Florentine; H, Zone Perfect Strawberry Yogurt All Natural Nutrition Bar; I, Sunsweet Gold Label Dried Plums; J, Post Healthy Classics The Original Shredded Wheat Spoon Size; K, Kuner’s of Colorado Southwestern Black Beans with Cumin & Chili Spices; L, Bryan Juicy Jumbos Franks.
• M, Kellogg’s Froot Loops; N, Breyers Fruit on the Bottom Mixed Berry Lowfat Yogurt; O, Edy’s No Sugar Added Vanilla Flavored Light Ice Cream; P, Krispy Kreme Doughnuts Original Glazed Doughnuts; Q, Kashi Peanut Butter Chewy Granola Bars.
• 3.6 Safety
• 3.7 Weight Loss
• INSERT 3.2 A snack of chips and dip containing 175 calories.
• INSERT 3.3 A veggie platter also containing 175 calories. Which option is healthier, this one or the chips in Insert 3.2?
• 3.8 Weight Gain
• 3.9 Social Factors
• 3.10 Religious Influences
• INSERT 3.4 Religious occasions associated with feasting or fasting.
• 3.11 Ethnicity
• 3.12 Family Traditions
• 3.13 Advertising
• INSERT 3.5 Ethnic foods in the United States.
• INSERT 3.6 Food advertisement for banana pudding designed by Laura McKinley, Lauren Hill, Chris Zachary, and Ben Sherrill as part of a class assignment.
• 3.14 Time and Trends
• INSERT 3.7 Photo of food for a family of four in the United States in the 1950s. Notice the absence of processed and formulated foods. Picture is of Steve Czeklinski, a DuPont worker, and his family.
• 3.15 Personal Philosophy
• 3.16 Convenience
• 3.17 Pathogenic Eating
• 3.18 Psychological Factors
• 3.19 Meal Patterns around the World
• INSERT 3.8 Akara, a deep-fried product made from black-eyed pea flour and enjoyed by Africans.
• INSERT 3.9 Carne asada (barbequed beef) is an Argentine specialty shown here on an open hearth.
• 3.20 Selecting Healthy Foods
• 3.21 Remember This!
• 3.22 Looking Ahead
• Testing Comprehension
• References
• Further Reading
• Section II Commercial Food Products
• 4 Processed Foods
• 4.1 Looking Back
• 4.2 What Are Processed Foods and Why Are They Processed?
• 4.3 Benefits of Processing
• INSERT 4.1 Most of the foods we consume contain numerous microbes, and very few are sterile. Food processors can eliminate all pathogenic, spoilage, and fermentative microbes by a strong heat treatment. All fresh, unprocessed, whole foods contain microbes.
• 4.4 Processing Steps
• 4.5 Types of Food Processes
• 4.5.1 Heating
• INSERT 4.2 Schematic of unit operations for dicing, packing in jars, and canning of pimiento peppers as illustrated by Virgil Esensee.
• 4.5.2 Freezing
• 4.5.3 Drying
• INSERT 4.3 Schematic diagram of a spray dryer as illustrated by Carlos Reyes-Rodriguez.
• 4.5.4 Concentrating
• 4.5.5 Curing
• 4.5.6 Milling
• 4.5.7 Extracting
• INSERT 4.4 Pilot-scale model of a Willmes Press. These presses are used to extract juices for juice and wine manufacture. Pilot-scale equipment is used to produce small batches of a prototype during the development of new products.
• 4.5.8 Fermenting
• INSERT 4.5 Chemical structures of natural preservatives. Sucrose or table sugar is found in sugar cane and sugar beets. Benzoic acid provides the tart taste of cranberry products. Ethanol is the alcohol in alcoholic beverages; lactic acid is in kimchi, sauerkraut, yogurt, and many other fermented products. Eugenol is the primary flavor of cloves.
• 4.5.9 Irradiating
• 4.5.10 Nonthermal Processing
• INSERT 4.6 Pilot-scale model of a continuous high-pressure throttling device that kills microorganisms in a liquid by implosion.
• 4.6 Consequences of Processing
• 4.6.1 Shelf Life
• 4.6.2 Nutrition
• INSERT 4.7 Loss of vitamins in processed peppers.
• INSERT 4.8 Vitamins in fresh foods as affected by processing.
• 4.6.3 Quality
• INSERT 4.9 Receiving of whole pimiento peppers into the processing plant. Quality monitoring starts at harvest in the field and continues until they are diced, packaged, canned, and shipped.
• 4.6.4 Safety
• 4.6.5 Packaging Considerations
• 4.7 Remember This!
• 4.8 Looking Ahead
• Testing Comprehension
• Reference
• Further Reading
• 5 Formulated Foods
• 5.1 Looking Back
• 5.2 What Are Formulated Foods and Why Are They Formulated?
• 5.2.1 Benefits and Consequences
• 5.2.2 Formulation Steps
• 5.2.3 Clean Labels
• INSERT 5.1 Schematic for producing a fruit-on-the-bottom drinkable yogurt.
• 5.3 Types of Ingredients and Their Function
• 5.3.1 Flours and Grains
• INSERT 5.2 Changes in the form of starch resulting in changes of textural properties in foods.
• 5.3.2 Fruits and Vegetables
• 5.3.3 Dairy and Eggs
• 5.3.4 Plant Proteins
• 5.3.5 Fats and Oils
• 5.3.6 Sweeteners
• INSERT 5.3 Sweetness of sugar substitutes relative to sucrose.
• 5.3.7 Fat Replacers
• INSERT 5.4 Types of fat replacers found in foods.
• 5.3.8 Flavorants and Colorants
• 5.3.9 Stabilizers
• 5.3.10 Preservatives
• INSERT 5.5 The deterioration of a preservative-free food—moldy cheese.
• 5.4 Formulated Products
• 5.4.1 Baked Goods
• 5.4.2 Pasta and Noodles
• 5.4.3 Gluten-Free Products
• INSERT 5.6 Appearance of slices cut from wheat and gluten-free breads.
• 5.4.4 Beverages
• 5.4.5 Confections
• INSERT 5.7 (a) Cracker dough processing consisting of (A) dough hopper, (B) forming roll, (C) dough web, (D) reduction rolls, (E) lapper, (F) final reduction, (G) relaxing curl, and (H) cutter-docker. (b) Cracker dough after cutting and docking.
• 5.4.6 Sausages
• 5.4.7 Frozen Desserts and Entrées
• INSERT 5.8 Ingredient statements for formulated foods. R, Gardenburger Original; S, Chobani Greek Yogurt Passion Fruit Low-Fat yogurt; T, Red Baron Stuffed Pizza Slices Singles 2 Supreme Pizzas; U, Nature Valley Peanut Butter Crunchy granola bar.
• 5.4.8 Functional Foods
• 5.5 Remember This!
• 5.6 Looking Ahead
• Testing Comprehension
• References
• Further Reading
• 6 Chilled and Prepared Foods
• 6.1 Looking Back
• 6.2 What Are Chilled and Prepared Foods? Why Are They Important?
• 6.3 Chilled Foods
• 6.3.1 Whole Fresh Fruits and Vegetables
• INSERT 6.1 Layout of a typical modern supermarket.
• INSERT 6.2 Schematic demonstrating the complexity of postharvest handling systems with emphasis on identifiable units (IU).
• 6.3.2 Packaged Salad Vegetables and Cut Fruits
• 6.3.3 Fresh Fish and Seafood
• 6.3.4 Fresh Meats
• 6.3.5 Deli Meats
• 6.3.6 Milk and Its Alternatives
• INSERT 6.3 A milk display case in a supermarket.
• 6.3.7 Spreads
• 6.3.8 Prepared Foods
• 6.3.9 Salads and Sandwiches
• 6.3.10 Pasta Products
• 6.3.11 Prepared Entrées
• 6.4 Food Service
• 6.4.1 Fine-Dining Restaurants
• INSERT 6.4 Placement of Molecular gastronomy (MG) as it overlaps the basic sciences and food science.
• 6.4.2 Casual-Dining Restaurants
• 6.4.3 Campus Dining
• INSERT 6.5 Ethan, Garrett, Tiana, and Selina met for lunch on campus to plan a class project. Ethan had a Greek gyro with a chef salad and soy milk to drink. Garrett went with the Italian hero, black bean hummus, and a small cappuccino. Tiana decided to eat healthy so she ordered a turkey wrap with a berry cup and a strawberry-banana smoothie. Selina didn’t really want to get anything, but she opted for a California roll with a fruit salad and a huge coffee so she could keep awake in her afternoon classes. These values were calculated from the website http://urds.osu.edu/NetNutrition/Home.aspx.
• 6.4.4 Fast Foods
• 6.4.5 Catering
• INSERT 6.6 Listed are four fast-food meals calculated from nutritional information on websites for Chick-fil-A (http://www.chick-fil-a.com/Food/Menu), Chipotle Mexican Grill (http://www.chipotle.com/en-us/menu/nutrition_calculator/nutrition_calculator.aspx), McDonald’s (http://www.mcdonalds.com/us/en/full_menu_explorer.html), and Subway (http://www.subway.com/nutrition/NutritionList.aspx?id=salad&Countrycode=USA). Selections made were the Deluxe Chicken Sandwich, Cole Slaw, and a medium iced tea-sweet at Chick-fil-A; a soft flour tortilla burrito with chicken, black beans, fresh tomato salsa, and sour cream, chips with fresh tomato salsa, and water at Chipotle Mexican Grill; a Big Mac, medium world famous fries, and medium Coca-Cola at McDonalds; and a Veggie Delite sandwich, Veggie Delite salad, and Minute-Maid Fruit Punch (100% juice) at Subway. There are many possible selections at these restaurants and the meal selected is not necessarily representative of each chain.
• 6.4.6 Vending Machines
• 6.5 Remember This!
• 6.6 Looking Ahead
• Testing Comprehension
• References
• Further Reading
• Section III Functions of Food Scientists
• 7 Quality Assurance
• INSERT 7.1 Comparison of nutritional value for selected peanut butter products.
• 7.1 Looking Back
• 7.2 What Is Quality and Why Does Anybody Care?
• 7.3 Quality Characteristics
• 7.4 Measuring Quality
• INSERT 7.2 (a) Example of an instrument used to measure color of a food—HunterLab D25 NC Spectrophotometer. (b) Example of an instrument used to measure texture of a food—5944 electromechanical testing system. (c) Example of an instrument used to measure aromatic properties of a food—Alpha MOS Heracles II Flash Gas Chromatography Electric Nose.
• 7.5 Evolution of Quality Management
• 7.5.1 Monitoring Quality in a Processing Plant
• INSERT 7.3 Basic principles of Deming.
• 7.5.2 Quality Department
• 7.6 Statistical Process Control
• INSERT 7.4 Shewhart Control charts for monitoring chlorine concentration in a fresh-cut produce operation. (a) An operation that is in control, with all values falling between the upper control limit (UCL) and lower control limit (LCL). (b) An operation that is out of control as four values fall below the LCL, but no value falls below the critical limit (CL).
• 7.7 Hazard Analysis and Critical Control Point
• INSERT 7.5 Decision tree for applying HACCP to determine critical control points for a fresh-cut produce operation.
• INSERT 7.6 HACCP plan for the prevention of aflatoxin during peanut processing.
• 7.8 Sanitation
• INSERT 7.7 Template for a daily sanitation inspection log for a food processing plant. Note that this sheet would need to be adapted to the specific operations of the processing plant and be compatible with the company HACCP plan.
• 7.9 Consumer Acceptability
• INSERT 7.8 Selected scales used in consumer tests.
• 7.10 Remember This!
• 7.11 Looking Ahead
• Testing Comprehension
• References
• Further Reading
• 8 Product and Process Development
• 8.1 Looking Back
• 8.2 Proliferation of Food Products
• INSERT 8.1 Chocolate science.
• 8.3 Generating New Food Product Ideas
• 8.4 Improving Existing Products
• 8.5 Brand New Products
• INSERT 8.2 A sample of the soy-based chicken substitute developed at the University of Missouri in its commercial form.
• 8.6 Reality Check
• INSERT 8.3 Economic constraints associated with product development—a personal account.
• 8.7 Food Formulation
• 8.8 Process Operations
• INSERT 8.4 Nutritional labels for two types of almond butter.
• INSERT 8.5 Schematic of product and process development.
• 8.9 Quality Evaluation
• 8.10 Storage Stability
• 8.11 Package Development
• INSERT 8.6 Commercial packaging for a soy-based chicken substitute.
• 8.12 Package Labels
• 8.13 Scale-Up and Consumer Testing
• INSERT 8.7 Retort for sterilization of packaged foods used in producing canned foods in flexible pouches such as those used for Meals Ready to Eat for the military and disaster relief.
• 8.14 Market Testing
• 8.15 Product Launch
• 8.16 Success or Failure
• 8.17 Remember This!
• 8.18 Looking Ahead
• Testing Comprehension
• Further Reading
• 9 Sustainability and Distribution
• 9.1 Looking Back
• 9.2 Sustainability
• INSERT 9.1 Environmental impact categories that can be evaluated during a life-cycle analysis of a food product.
• 9.3 Distribution
• 9.4 Supply Chains
• INSERT 9.2 How many companies does it take to make a loaf of bread?
• 9.5 Sustainability Systems from Farm to Consumer
• 9.5.1 Life-Cycle Analysis
• INSERT 9.3 Carbon footprint for a gallon of liquid milk produced in the United States as contributed to by the various stages in the supply chain, processing, and distribution.
• INSERT 9.4 A life-cycle diagram of Portuguese white wine. The dashed lines indicate that these steps were not analyzed in the study.
• 9.5.2 Fieldprints
• INSERT 9.5 Fieldprint of a corn field (shaded area) compared to state (gray line) and national (black line).
• 9.5.3 The Value Chain
• 9.5.4 Processing Efficiency
• 9.5.5 Sustainability of Packaging Materials
• INSERT 9.6 SodaStream Source home carbonation machine.
• INSERT 9.7 Potential for a more sustainable recovery of packaging materials.
• 9.5.6 Distributor Sustainability
• 9.5.7 Quality at Retail
• INSERT 9.8 Food losses in various regions of the world (kilograms/person/year).
• 9.5.8 Consumer Responsibility
• 9.6 A Sustainability Index
• 9.7 Remember This!
• 9.8 Looking Ahead
• Testing Comprehension
• References
• Further Reading
• 10 Government Regulation and Scientific Research
• 10.1 Looking Back
• 10.2 Governmental Regulation
• INSERT 10.1 Alphabet soup. Identify the acronyms with the regulatory agencies, governing laws, and programs established through regulation.
• 10.2.1 Food Safety
• INSERT 10.2 Useful websites for information on food regulatory agencies.
• 10.2.2 Preventive Control Programs
• 10.2.3 Recalls
• INSERT 10.3 Vegan gingersnap cookies involved in a voluntary Class I recall by the company from the only store in the chain because of failure to declare potential allergens such as egg, milk, soy, and tree nuts (almond and walnut).
• 10.2.4 Quality
• 10.2.5 Labeling
• 10.2.6 Imports/Exports
• 10.2.7 Other Agency Involvement
• INSERT 10.4 Websites that supply important information for consumers.
• 10.3 Scientific Research and Technology Development
• 10.3.1 Processing and Engineering
• INSERT 10.5 Printed food objects using the ChefJet 3D printer: (a) 3D printed sugar cubes and (b) 3D printed chocolate sugar.
• 10.3.2 Microtechnology and Nanotechnology
• 10.3.3 Chemistry
• INSERT 10.6 Environmental impact of laboratory wastes.
• 10.3.4 Nutritional Properties
• 10.3.5 Microbiology and Toxicology
• 10.3.6 Sensory Quality and Other Frontiers
• 10.4 Remember This!
• 10.5 Looking Ahead
• Testing Comprehension
• References
• Further Reading
• Section IV Scientific Principles
• 11 Food Chemistry
• 11.1 Looking Back
• 11.2 Chemistry of Our Foods
• 11.2.1 Water
• 11.2.2 Carbohydrates
• INSERT 11.1 Chemical structures of three naturally occurring sugars—a monosaccharide (glucose), a disaccharide (sucrose), and a trisaccharide (trehalose).
• 11.2.3 Lipids
• INSERT 11.2 Chemical structures of a phospholipid and a sterol.
• INSERT 11.3 Chemical structures of a cis fatty acid and a trans fatty acid. The hydrogen atoms are on the same side of the double bond in the cis configuration, resulting in a kink in the chain. The hydrogen atoms are on the opposite side of the trans conformation.
• INSERT 11.4 Chemical structures of two potent antioxidants. Butylated hydroxytoluene (BHT) is an artificial antioxidant found in many formulated foods. The α-tocopherol molecule is vitamin E and the most effective antioxidant in cellular membranes.
• 11.2.4 Proteins
• 11.2.5 Enzymes
• 11.2.6 Vitamins and Minerals
• INSERT 11.5 Chemical structures of a lipid-soluble vitamin (β-carotene or pro-vitamin A) and a water-soluble vitamin (ascorbic acid or vitamin C).
• INSERT 11.6 List of essential minerals and their chemical symbols.
• 11.2.7 Preservatives and Other Food Additives
• INSERT 11.7 Chemical structures of acids found in natural and formulated foods. Citric acid is the primary acid in citrus fruits and carbonated beverages. We most commonly consume acetic acid in vinegar.
• INSERT 11.8 Chemical structures of artificial sweeteners in foods.
• 11.2.8 Colors and Flavors
• INSERT 11.9 Chemical structures of two artificial food colors found in many formulated foods.
• INSERT 11.10 Chemical structures of natural compounds responsible for chemical feeling factors. Capsaicin provides the heat in hot peppers and menthol gives us the cooling sensation in mints, candies, and cough drops.
• 11.3 Sources of Food Chemicals
• 11.3.1 Plants
• 11.3.2 Animals
• 11.4 Toxic Compounds in Foods
• INSERT 11.11 Chemical structures of mycotoxins in foods. Mycotoxins are produced by molds.
• 11.5 An Integrated Approach to Food Chemistry
• 11.6 Remember This!
• 11.7 Looking Ahead
• Testing Comprehension
• Further Reading
• 12 Nutrition
• 12.1 Looking Back
• 12.2 Nutrients in Foods
• 12.2.1 Proteins
• INSERT 12.1 Chemical structures of the essential amino acids.
• 12.2.2 Lipids
• INSERT 12.2 Schematic of a cellular membrane. A membrane is composed of a phospholipid (lollipop-like structures with a water-soluble head group on both surfaces of the membrane and two fatty acids in its interior) bilayer spanned by proteins (structures that cross from one side of the membrane to the other) and sugars (the ribbon-like structures coming out of the bottom of the membrane).
• 12.2.3 Carbohydrates
• 12.2.4 Vitamins and Minerals
• 12.2.5 Water and Electrolytes
• 12.3 Alcohol
• INSERT 12.3 Kilocalories associated with popular items on college campuses.
• 12.4 Nutrient Composition of Foods
• 12.4.1 Grains
• 12.4.2 Vegetables
• 12.4.3 Fruits
• 12.4.4 Dairy
• 12.4.5 Protein Foods
• 12.4.6 Oils
• INSERT 12.4 Lipids from selected animal and plant sources.
• 12.4.7 Processed, Formulated, Chilled, and Prepared Foods
• 12.5 Digestion and Intermediary Metabolism
• INSERT 12.5 What we can do with 265 discretionary kilocalories.
• 12.6 Nutritional Deficiency Diseases
• 12.7 Antioxidants, Supplements, and Antinutrients
• INSERT 12.6 Potential benefits of functional components in food products.
• 12.8 Obesity
• INSERT 12.7 Body shapes for male and female adults from underweight on the left to morbidly obese on the right.
• 12.9 Remember This!
• 12.10 Looking Ahead
• Testing Comprehension
• References
• Further Reading
• 13 Food Microbiology
• 13.1 Looking Back
• 13.2 Food Microbiology
• 13.3 Types of Microorganisms in Our Foods
• INSERT 13.1 Gram-stained smear from a Campylobacter jejuni culture incubated for 48 hours at 42°C.
• 13.4 Microbial Genetics
• 13.5 Cell Physiology and Reproduction
• INSERT 13.2 Photomicrograph of Salmonella typhi cells.
• INSERT 13.3 Exponential growth curve for microorganisms.
• 13.6 Sources of Microbial Contamination
• 13.7 Environmental Conditions Affecting Microbial Growth
• 13.8 Food Compositional Factors Affecting Microbial Growth
• INSERT 13.4 Streak plate of Staphylococcus aureus on Baird Parker agar.
• 13.9 Fermentation Microorganisms
• INSERT 13.5 Fermented products, substrates (starting material), and the responsible microorganisms.
• INSERT 13.6 Comparison of two fermentation microorganisms.
• 13.10 Spoilage Microorganisms
• INSERT 13.7 Comparison of two spoilage microorganisms.
• 13.11 Pathogenic Microorganisms
• INSERT 13.8 Comparison of three pathogenic microorganisms.
• 13.12 Epidemiology
• 13.13 Controlling Microorganisms in Foods
• 13.14 Remember This!
• 13.15 Looking Ahead
• Testing Comprehension
• Further Reading
• 14 Food Engineering
• 14.1 Looking Back
• 14.2 What Is a Food Engineer?
• 14.3 Engineering Fundamentals
• 14.4 Mass Balance
• INSERT 14.1 Main food systems from an engineering point of view.
• 14.5 Energy Balance
• INSERT 14.2 Approximate mass balance values for orange juice and orange by-product processing. Mass balance values are approximate as they vary depending on processing conditions.
• 14.6 Heat Transfer
• 14.6.1 Thermal Properties of Materials
• INSERT 14.3 Engineering diagram of a plate pasteurizer for pasteurization of milk (similar pasteurizers are used for fruit juices and other beverages). Note that the raw cold milk entering process is used to help cool the warm milk, which, in turn, is used to help heat up the raw milk.
• 14.6.2 Heat Transfer Coefficients
• INSERT 14.4 Temperature profiles for (a) convective heat transfer from a hot flowing liquid to a cold solid and (b) heat conduction from a hot solid (Solid I) to a cold solid (Solid II).
• INSERT 14.5 Equipment in a peanut butter plant, R.L. Cunningham and Sons, Quitman, Georgia.
• 14.7 Mass Transfer
• 14.7.1 Fick’s Law of Diffusion
• 14.7.2 Convective Mass Transfer
• 14.8 Rheology
• 14.8.1 Rheological Properties and Types of Fluids
• INSERT 14.6 Brookfield DV2T Touch Screen Viscometer with LV1 Spindle and Integrated Temperature Probe. Viscometers measure viscosity (resistance to flow) of liquid and semisolid products.
• INSERT 14.7 AR 2000 Discovery Hybrid Rheometer from TA Instruments, New Castle, Delaware, installed at the University of Georgia, Food Processing Laboratory.
• 14.9 Flow of Fluids
• INSERT 14.8 Diagram of the differences between laminar and turbulent flow in a pipe.
• 14.10 Water Management
• INSERT 14.9 Diagram of a system for ozone purification of water.
• 14.11 Remember This!
• 14.12 Looking Ahead
• Testing Comprehension
• References
• Further Reading
• 15 Sensory and Consumer Science
• 15.1 Looking Back
• 15.2 Sensory Quality of Foods
• 15.2.1 Sensory Perception and Physiological Response
• 15.2.2 Appearance
• INSERT 15.1 Complex mechanism of signal transduction of the five basic tastes (a) salty, (b) sour, (c) umami, (d) sweet, and (e) bitter from the taste buds to the brain.
• 15.2.3 Flavor
• INSERT 15.2 Character-impact compounds of raspberries (4-(4-hydroxyphenyl)-butan-2-one), cherries (benzaldehyde), bananas (iso-amyl acetate), and grapefruit (nootkatone).
• INSERT 15.3 Diagram of complex nature of flavor perception.
• 15.2.4 Texture
• 15.3 Sensory Tests
• INSERT 15.4 Analytical sensory tests are conducted in controlled booths.
• 15.3.1 Difference Tests
• 15.3.2 Thresholds
• 15.3.3 Sensory Descriptive Analysis
• INSERT 15.5 A portion of the wine aroma wheel that illustrates the complexity of some sensory descriptive lexicons.
• INSERT 15.6 Effect of selected food additives on the sensory quality of reduced-fat, ranch-type salad dressings. Note the differences on the treatments with cyclodextrin (3% B-CyD) added and with sucrose (1.7%) added.
• 15.3.4 Time Intensity
• 15.3.5 Functional Magnetic Resonance Imaging
• INSERT 15.7 Primary olfactory cortex in the brain–coronal section by fMRI scan. fPir, frontal piriform cortex; tPir, temporal piriform cortex; EC, entorhinal cortex.
• 15.3.6 Integrating Sensory and Physicochemical Tests
• 15.3.7 Consumer Testing
• 15.3.8 Integrating Sensory and Consumer Tests
• INSERT 15.8 Principal component analysis of mild cheddar cheeses where the numbers represent different cheeses presented to a sensory descriptive analysis. The bold underlined numbers represent cheeses that were then presented to a consumer panel.
• 15.4 Remember This!
• Testing Comprehension
• References
• Further Reading
• Back Matter
• Glossary
• Index