英文食品科学原理的资料.pptVIP

B.? Color and gloss Food color: Helps determine quality, ripeness and spoilage. Color and transparency/cloudiness: Can be measured with a spectrophotometer (measures light transmission through a liquid). Solids and liquids: Reflected color can be measured by comparison with defined colored chips. Hunter colorimeter: Color measurement by division into three components - value, hue and chroma. Value - lightness or darkness of the color. Hue - predominate wavelength reflected (which determines what the perceived color is). Chroma - intensity strength of the color.  Instruments available to measure shine or gloss. * C.? Consistency - viscosity; many types of viscometers to measure consistency. Bostwick Consistometer - time it takes for food to flow down an inclined trough. * Textural factors A.? Food qualities we feel. B.? Food texture can be measured by resistance to force. Squeezing (compression). Shear (force applied so that one part of the food slides past the other). Cutting. Tensile strength (pulling apart). C.? Texture changes - do not remain constant in a food. Change in water content plays a major role * Flavor factors A.? Combination of both taste and smell and largely subjective and therefore difficult to measure, very complex. Wide divergence of opinion. B.? Color and texture influence flavor. We become educated as to expect certain colors with certain flavors. Greater intensity of color associated with greater flavor; same with greater viscosity to perception of greater flavor. C.? Salt, sugar and acid can be measured using instrumentation. * D.? Taste panels Analytical instruments can be used, but the human “test animal” is still the best.  Use of groups of people preferred over an individual opinion, as differences of opinion tend to average out. * 1.? People involved in taste panels. Trained people for specific products (e.g., butter and cheese). Consumer preference groups - panels not specifically trained but provide in