Podcast
Questions and Answers
What causes freezer burn on stored food?
What causes freezer burn on stored food?
- Excessive moisture content
- Refrigeration temperature fluctuations
- Sublimation of ice crystals (correct)
- Chemical reactions with packaging
Soft water contains more dissolved minerals than hard water.
Soft water contains more dissolved minerals than hard water.
False (B)
What is the main difference between distillation and deionization?
What is the main difference between distillation and deionization?
Distillation involves boiling and condensing water, leaving impurities behind, while deionization uses ion-exchange resins to remove cations and anions.
Hard water reacts with soap to form __________, which is a precipitate.
Hard water reacts with soap to form __________, which is a precipitate.
Match the following water types with their characteristics:
Match the following water types with their characteristics:
What is the primary purpose of the conching process in chocolate production?
What is the primary purpose of the conching process in chocolate production?
Tempering chocolate involves creating unstable cocoa butter crystals to enhance texture.
Tempering chocolate involves creating unstable cocoa butter crystals to enhance texture.
Name the enzyme that breaks down starches in the malting process of beer production.
Name the enzyme that breaks down starches in the malting process of beer production.
During alcoholic fermentation, yeast consumes sugars and produces ______ and ______.
During alcoholic fermentation, yeast consumes sugars and produces ______ and ______.
What occurs during malolactic fermentation in red wine production?
What occurs during malolactic fermentation in red wine production?
Fermentation reactions in both beer and wine utilize the same type of yeast.
Fermentation reactions in both beer and wine utilize the same type of yeast.
In wine production, ______ helps clarify the liquid by separating solids from the mixture.
In wine production, ______ helps clarify the liquid by separating solids from the mixture.
Match the following processes with their corresponding type of fermentation:
Match the following processes with their corresponding type of fermentation:
What key process occurs when sugar is dissolved in water and heated for crystalline candy?
What key process occurs when sugar is dissolved in water and heated for crystalline candy?
Agitation during cooling of crystalline candy prevents large crystal formation.
Agitation during cooling of crystalline candy prevents large crystal formation.
What are the two main reactions that occur in non-crystalline candy production?
What are the two main reactions that occur in non-crystalline candy production?
The temperature at which sugar begins to caramelize is approximately _____ °F.
The temperature at which sugar begins to caramelize is approximately _____ °F.
Match the candy type with its primary reaction:
Match the candy type with its primary reaction:
What is the primary goal of using interfering agents in non-crystalline candy?
What is the primary goal of using interfering agents in non-crystalline candy?
The Maillard reaction occurs between sugars and proteins at high temperatures.
The Maillard reaction occurs between sugars and proteins at high temperatures.
What happens to sugar molecules during the supersaturation process?
What happens to sugar molecules during the supersaturation process?
What is the main difference between wet and dry processing of coffee cherries?
What is the main difference between wet and dry processing of coffee cherries?
Roasting significantly increases the caffeine content of coffee.
Roasting significantly increases the caffeine content of coffee.
What reactions occur during the roasting of coffee beans?
What reactions occur during the roasting of coffee beans?
In biological spoilage, microorganisms like bacteria can break down proteins, fats, and carbohydrates leading to _______.
In biological spoilage, microorganisms like bacteria can break down proteins, fats, and carbohydrates leading to _______.
Match the spoilage type with its description:
Match the spoilage type with its description:
Which of the following best describes the Maillard reaction during roasting?
Which of the following best describes the Maillard reaction during roasting?
Enzymatic browning only occurs in cooked foods.
Enzymatic browning only occurs in cooked foods.
The process in which fats and oils break down when exposed to oxygen is known as _______.
The process in which fats and oils break down when exposed to oxygen is known as _______.
Flashcards
Crystallization in Candy
Crystallization in Candy
The process where dissolved sugar in a heated solution forms crystals as it cools.
Supersaturation
Supersaturation
The process where a sugar solution holds more sugar than it normally would at room temperature, leading to crystal formation upon cooling.
Nucleation
Nucleation
The formation of the first tiny sugar crystals in a supersaturated solution, influencing the overall crystal size.
Caramelization
Caramelization
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Maillard Reaction
Maillard Reaction
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Interfering Agents in Candy
Interfering Agents in Candy
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Maillard Reactions in Chocolate
Maillard Reactions in Chocolate
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Crystalline Candy
Crystalline Candy
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Freezer Burn
Freezer Burn
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Hard Water
Hard Water
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Soft Water
Soft Water
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Distillation
Distillation
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Deionization
Deionization
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Wet Processing (Coffee)
Wet Processing (Coffee)
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Dry Processing (Coffee)
Dry Processing (Coffee)
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Maillard Reaction (Coffee)
Maillard Reaction (Coffee)
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Caramelization (Coffee)
Caramelization (Coffee)
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Biological Spoilage
Biological Spoilage
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Chemical Spoilage
Chemical Spoilage
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Oxidation (Food Spoilage)
Oxidation (Food Spoilage)
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Enzymatic Browning
Enzymatic Browning
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Conching
Conching
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Tempering Chocolate
Tempering Chocolate
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Malting
Malting
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Mashing
Mashing
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Fermentation
Fermentation
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Saccharomyces cerevisiae
Saccharomyces cerevisiae
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Malolactic Fermentation
Malolactic Fermentation
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Racking
Racking
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Study Notes
Candy Production Reactions
-
Crystalline Candy (e.g., Fudge, Fondant):
- Supersaturation: Sugar dissolves more in hot water than cold, creating a supersaturated solution. Heat to (240-250°F or 115-120°C) for this.
- Crystal Formation: Cooling the solution causes sugar molecules to form crystals. Agitating during cooling helps create smaller, smoother crystals
- Importance of agitation: Stirring controls crystal size; too early or late results in undesirable large crystals
-
Non-Crystalline Candy (e.g., Caramel, Toffee):
- Caramelization: Sugar browns (170°C or 340°F) when heated, breaking down sugar into complex compounds affecting flavor and color.
- Maillard reaction: In caramel and toffee, proteins and sugars combine at high temperatures, creating rich, darker flavors.
- Interfering agents: Substances like corn syrup, cream of tartar, or butter prevent crystal growth by interfering with sugar molecule formation and creating smaller sugar fragments; also slowing down nucleation. This results in a smooth, amorphous candy texture.
Chemical Reactions in Chocolate
- Roasting: Maillard reactions take place between naturally occurring sugars and amino acids in cocoa beans, during roasting; This creates complex flavors and aromas essential to chocolate's deep, rich flavor.
Fermentation Reactions (Beer and Wine)
-
Fermentation in Beer:
- Malting: Enzymes break down starches in barley into fermentable sugars.
- Mashing: Enzymes further break down sugars.
- Fermentation: Yeast consumes sugars, produces ethanol (alcohol) and carbon dioxide. This involves converting glucose to Ethanol and CO2.
-
Fermentation in Wine:
- Similar to beer: Sugars are fermented into alcohol.
- Malolactic Fermentation: In red wine, malic acid is converted into lactic acid. This gives a smoother flavor.
- Racking: Separating the solids from the liquid clarifies the wine.
Coffee Production Reactions
- Wet Processing: Coffee cherries are fermented, to break down mucilage, influencing flavor. Then they are washed, dried and hulled.
- Dry Processing: Coffee cherries are sun-dried, hulled to remove the outer layers. This method typically leads to more fruity, sweeter flavor profiles.
- Roasting:
- Maillard Reactions: Amino acids and sugars react to form complex aromas and flavors during roasting.
- Caramelization: Sugars caramelize, making the bitter-sweet quality of coffee.
Food Spoilage Reactions
-
Biological Spoilage (Microbial Reactions):
- Different bacteria, like Salmonella, E. coli, or molds grow in food.
- These microbes break down proteins, fats, carbs, creating off-flavors. Lactic acid bacteria in particular can cause sourness.
- Yeast also contributes to spoilage through fermentation.
-
Chemical Spoilage:
- Oxidation is a chemical spoilage: Fats and oils undergo oxidation producing free radicals and or peroxides; this leads to rancidity.
- Enzymatic Browning: Enzymes like polyphenol oxidase can cause discoloration. Fruits exposed to oxygen react and brown.
Water Reactions
-
Hard vs. Soft Water:
- Hard water contains minerals, making soap less effective and creating scaling.
- Soft water lacks these minerals; soap is more effective, producing more lather.
-
Distillation & Deionization:
- Distillation: Boils water, condenses steam, leaving impurities behind.
- Deionization: Passes water through resins that remove ions, producing pure water.
Physical Spoilage
- Freezer Burn: Ice crystals form, drying out and affecting food quality due to sublimation (solid to gas).
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Description
Explore the fascinating chemistry behind crystalline and non-crystalline candy production. This quiz covers essential concepts such as supersaturation, crystal formation, caramelization, and the Maillard reaction. Test your knowledge and understand how these chemical processes influence your favorite sweets!
