Summary: Food Physics

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  • Lesson 1: Physical properties of foods/ingredients

    This is a preview. There are 9 more flashcards available for chapter 20/01/2016
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  • What is a physical property?

    It is a measurable property that describes the state of the portion of the physical universe that you choose to analyse (food product).
  • When do changes in properties occur?

    - During processing
    - During shelflife
    - During consumption
  • What are 3 physical properties of bread and biscuits?

    - Hardness
    - Toughness
    - Colour
  • What are 3 physical properties of beer?

    - Viscosity
    - Mouthfeel
    - Foam
  • What are 3 physical properties of ketchup?

    - Consistency
    - Viscosity
    - Syneresis
  • What are 3 physical properties of sprinkles?

    - Powdery
    - Hardness
    - Structure
  • What are 3 physical properties  vegetables or potatoes?

    - Graininess
    - Colour
    - Freshness
  • What are 3 physical properties of dressings?

    - Sedimentation/ homogeneity
    - Viscosity
    - Colour
  • What are 2 physical properties of yoghurt?

    - Thickness
    - Syneresis
  • How does water play a role (affect the physical properties) in food?

    - Moisture uptake decides the water activity and therefore  bacterial changes.
    - Moisture loss
    - Water activity
    - Microbiological activity
    - Chemical changes
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