5.2 Flashcards
what is meant by the term ‘hurdles’
they are barriers to microbial growth in fresh and minimally processed food products
Analytical sensory evaluation
use of trained or experienced panelists to determine specific aspects of food
affective sensory test
determines preference for food using a large number of naive consumer panelists
apparent viscocity
ratio of sheer stress to shear rate of a non-Newtonian fluid at a given shear rate
cold spot
the last spot in a product to be heated
think microwaving leftovers
detection threshold
the minimal concentration of a compound that changes the perception of aroma or taste without recognising of the character of the sensation
dilatant
shear-thickening fluid such that the viscosity increases as the shear stress increases
emissivity
rate at which a body reflects or absorbs radition
endothermic
type of chemical reaction that requires the absorption of heat
enthalpy
measure of the total energy within a system
exothermic
type of chemical reaction that releases heat
food infection
a type of food poisoning caused by consumption of a food contaminated by a microorganism that grows inside the person
food intoxication
a type of food poisoning caused by consumption of a food that contains a toxin usually produced by microorganisms
food toxicoinfections
a type of food poising caused by consumption of a food contaminated by a microorganism that produces a toxin in the gastrointestinal tract
friction factor
term in rheological calculations that accounts for the effects of friction on the energy required to produce the flow of a fluid
geometric mean
the weighted average of values using within a base 10 logarhithmic scale
halophile
microorganism that can tolerate higher levels of salt than most species
heat capacity
the amount of energy required in raising the temperature of a body of a given mass
hyphae
long filaments formed by molds
indicator microorganism
one whose presence or absence tells us something about the sample from which they were found
metmyglobin
brown pigment that is produced from the degradation of oxymyoglobin in meat as it ages with the presence of oxygen
mycelium
group or mass of hyphae
nitrosomyoglobin
the pigment fixed in red meats during curing with nitrates and nitrites in combination with other ingredients
osmophile
microorganism that can tolerate higher levels of sugar than most species
prokaryote
organism without a clearly defined nucleus
prokaryote
organism without a clearly defined nucleus
psychrophile
microorganism that can curvive and outcompete others at low temperatures without freezing
recognition threshold
the minimum concentration of a compound that permits positive identification of the character of the sensation
thermodynamics
study of transfer of energy and its conversion from one form to another
thermophile
microorganism that can tolerate higher temperatures than most species
