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FN 132 - LE 1 > Objective Evaluation > Flashcards

Objective Evaluation Flashcards

1
Q

It involves instrumentation and use of physical and chemical techniques to evaluate food quality.

A

Objective evaluation of foods

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2
Q

Fill in the blanks. The objective test must measure a/an _____ of the food that has a major effect on ____.

A

attribute; quality

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3
Q

Modified true or false. The objective test results should correlate with sensory testing of a different food product to ensure that the test is a reliable index of the food’s quality.

A

False; different -> similar

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4
Q

True or False. Objective tests must be repeatable.

A

True.

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5
Q

Modified true or false. One characteristic of an objective tests is its entire inclusion of the investigators’ attitudes.

A

False. inclusion –> exclusion

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6
Q

Modified true or false. Objective evaluation is a highly reliable data, convenient, and subject to human factors.

A

False. Non-subject.

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7
Q

Fill in the blank. Objective test offers only a ____ measurement of the true food’s true quality.

A

proxy

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8
Q

What is the basis of evaluation for both sensory evaluation and objective evaluation?

A

The 5 senses

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9
Q

Modified true or false. The color fan uses hue, value and chroma to specify colors.

A

False. Munsell color system (color fan)

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10
Q

Give 2 kinds of color fan used in the lab.

A

Pantone and Benjamin Moore

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11
Q

Modified true or false. In identifying colors using a hunter lab, b represents the color-opponent dimensions of redness-greeness of a product.

A

False. b represents blueness-yellowness (b+ yellow, b- blue)

a+ red, a- green, L=100 bright, L=0 dark

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12
Q

Give the other three simple instruments mentioned in the discussion that can be used to describe appearance.

A

1.) photography and microphotography
2.) ink imprints
3.) photocopying

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13
Q

Using volume to assess the appearance of a food sample can be done by ___ and ____.

A

taking dimensions; displacement methods

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14
Q

What instrument is used to substitute the nose in assessing aroma?

A

E-nose

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15
Q

What does e-nose stand for?

A

Electric
Natural
Olfactory
Sensory
Emulator

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16
Q

Fill in the blank. E-nose can be used to detect ___-odors and __ contaminants.

A

off-odors and microbial contaminants

17
Q

In the objective evaluation of taste, what instrument is used to measure sweetness?

A

Refractometer

18
Q

What instrument is used to measure sourness?

A

pH meter and titration

19
Q

True or false. Salinimeter is the instrument used to measure the saltiness of a food sample.

A

False. Salinometer

20
Q

What compounds does the e-nose absorb in identifying aroma?

A

Volatile compounds

21
Q

What is the instrument used in detecting the 5 basic tastes?

A

Electric tongue or e-tongue

22
Q

It refers to the quality of food that can be felt with the fingers, tongue, palate or teeth.

A

Texture

23
Q

It is defined as the science of deformation and flow of matter. It other words, it is the reaction of food in the application of pressure.

A

Rheology

24
Q

Fill in the blank. Penetrometer is a test for ____.

A

firmness

25
Q

Fill in the blank. The stable micro system is a ___ analyzer.

A

texture

26
Q

Fill in the blanks. Line spread test is a test for ___ and ___.

A

consistency and viscosity

27
Q

It is an instrument that is based in the rotational resistance of capillary action.

A

Viscometer

28
Q

What do you call the instrument that measures the acoustic energy release during a physical test?

A

Acoustic envelope detector

29
Q

It determines the smoothness or roughness of the sound.

A

Acoustic Tribology

30
Q

It is an attempt to correlate instrumental measurements with sensory descriptions.

A

Texture profile analysis

FN 132 - LE 1 (7 decks)

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