Etiket Arşivleri: texture

Food Quality Control Exam

Q.1) (a) Answer any THREE questions

a) Define the quality control .state its four importance’s in food processing.
b) What is microbial quality of food? Describe total plate count method of determination of microbial quality.
c) Enlist eight departments in food Industry. Describe the role of quality control department
d) Give the name of instruments used for measurement of color, texture, viscosity and consistency

Q.1) (b) Answer any ONE questions

a) Describe the Threshold test and scoring sensory evaluation test.
b) Give the FPO specification for mixed fruit jam and orange squash.

Q.2) Answer any FOUR questions

a) What is sensory evaluation? State its four applications in food processing.
b) Describe the plasticity and elasticity of food.
c) Define the stress, strain, viscosity, and specific gravity.
d) Give minimum four requirements in sensory evaluation testing area and panelist.
e) How to measure the consistency of tomato ketchup.
f) Define the Texture. Describe texture requirement in bread and biscuit.

Q.3) Answer any Four questions

a) List out four guidelines for sample preparation and serving to the sensory evolution panelist.
b) Draw the panelist ranking chart of ranking sensory evolution test.
c) List out eight food laws with example of food products under the laws.
d) Write any four basic principles of HACCP system.
e) How to determination the adulteration in butter and oils.

Q.4) (a) Answer any THREE questions

a) Describe the sensory evaluation with respect to test, smell, texture and colour.
b) Write PFA specifications for tanned milk and Ice cream.
c) Give any four chemical and microbiological standards’ for drinking mineral water.
d) What is GMP? State its any four implementation procedures.

Q.4) (b) Answer any ONE questions

a) Describe weight and measurement act.
b) Give any four wastes produced and its utilization during manufacturing of grape wine and can-sugar.

Q.5) Answer any FOUR questions

a) How to maintain the uniform quality of final product during manufacturing of skim milk powder.
b) Give quality control department laboratory requirements in manufacturing of biscuit.
c) How to determine the adequacy of blanching of vegetables before and after freezing.
d) Give four parameters which control during manufacturing of butter and ghee.
e) State four advantages of irradiation process.
f) Enlist four wastes in rice milling industry. Describe its utilization.

Q.6) Answer any FOUR questions

a) Give PFA specification of instant tea and coffee.
b) Describe any one biological method of Industrial waste water treatment.
c) Give any four poultry processing wastes and describe its utilization.
d) Give industrial waste and its utilizations in corn wet milling and vegetable oil processing
e) Describe the byproducts in Beer manufacturing industry.

Kinesthetics and Texture

Why do we measure food texture?

Texture is an index of ripeness
To evaluate the resistance of products against mechanical action
Such as mechanical harvesting of fruit and vegetables,
Wheat hardness for milling
To determine flow properties of products during processing, handling and storage
To establish the mechanical behavior of a product when consumed

• When a food produces a physical sensation in the mouth;
– hard, soft, crisp, moist, dry
• the consumer classifying the food’s quality
– fresh, stale, tender, ripe.
• Textural properties affect the consumer’s perception;
• acceptable or
• unacceptable product.
• Physical properties of food affect the design of processing equipment.
– in selecting and adjusting the equipment used to mix, transport and package products.
• Quality of a food product involves maintenance or improvement of the key attributes of the product including
– color,
– flavor,
–texture,
– safety,
– healthfulness,
– shelf life, and
– convenience.

Texture and Rheology v3

ABSTRACT

In the experiment of rheology the liquid sample’s textural characteristics have been measured. After calculations from datas the textural structre has been observed if it was newtonion or non newtonion type.Generally while measuring the rheological charecteristics, temperature was an important effective parameters. In non newtonion type of fluid there iare two type; time dependent and time independent. Also except temperature shear rate and time are the other effective parameters while measuring the flow of fluid.

THEORY

Rheology is defined as the science of deformation and flow of matter. The term itself originates from Greek rheos meaning to flow. Rheology is applicable to all types of materials, from gases to solids. The science of rheology is young, only about 70 years of age, but its history is very old. In the book of Judges in the Old Testament the prophetess Deborah declared “The mountains flowed before the Lord…”. Translated into rheological terms by professor M. Reiner, this expression means everything flows if you just wait long enough, a statement that is certainly applicable to rheology. It was also described by the Greek philosopher Heraclitus as “panta rei” – everything flows. Professor Reiner, together with Professor E. Bingham, was the founder of the science of rheology in the mid-20s. Rheology is used in food science to define the consistency of different products. Rheologically the consistency is described by two components, the viscosity (“thickness”, lack of slipperiness) and the elasticity (“stickiness”, structure). In practice, therefore, rheology stands for viscosity measurements, characterisation of flow behaviour and determination of material structure. Basic knowledge of these subjects is essential in process design and product quality evaluation.