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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