September Lecture Notes Flashcards
1
Q
How we regulate: Processing
A
+ Dehydration (Spray or Roller)
+ Concentration
+ Lyophilization (Freeze Dry)
2
Q
How we regulate: Ingredients
A
+ Salt
+ Carbohydrates (Sucrose)
3
Q
Low Water Activity = High….
A
Lipid Oxidation
4
Q
Hydrolytic Rancidity
A
in the presence of water (High Conc.) the oxygen starts to oxidize the lipids
5
Q
Example of Non-enzymatic Browning
A
Maillard Effect
6
Q
Maillard Effect
A
Amino acids and reducing sugars at high temps react creating a browning effect (caramelization)
7
Q
What Aw value is typically where we don’t have to worry about microbial growth
A
0.7
8
Q
UHP
A
Ultra High Purity
9
Q
MAP
A
Modified Atmospheric Packaging (one time)
10
Q
CAP
A
Controlled Atmospheric Packaging (continuous)
11
Q
MRE
A
Meals ready to eat
