Food Composition and Dispersion Systems
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Questions and Answers

What is the primary purpose of understanding the chemical composition of a food?

  • To classify the food as a true solution, colloid, or suspension
  • To predict the effects of processing and preservation on quality of the finished product (correct)
  • To identify the dispersed phase and dispersion medium
  • To predict the nutritional value of the food

    • What type of dispersion system is characterized by a dispersed phase of gas and a continuous phase of liquid?

  • Foam (correct)
  • Colloid
  • Suspension
  • Emulsion

    • What is the term for a mixture where the dispersed phase is a liquid and the continuous phase is also a liquid?

  • Suspension
  • True solution
  • Colloid
  • Emulsion (correct)

    • What is the characteristic of a true solution?

    <p>The dispersed phase is uniformly distributed throughout the dispersion medium</p> Signup and view all the answers

    What is the term for a mixture where the dispersed phase is a solid and the continuous phase is a liquid?

    <p>Suspension</p> Signup and view all the answers

    What is the characteristic of a colloid?

    <p>The dispersed particles are larger than those in a true solution but smaller than those in a suspension</p> Signup and view all the answers

    What type of dispersion is formed when fat is separated from milk and converted into butter?

    <p>Emulsion of water in oil</p> Signup and view all the answers

    What type of dispersion is typically formed by small molecules or ions in food?

    <p>True solution</p> Signup and view all the answers

    What technique is used to stabilize colloidally dispersed particles in food?

    <p>Brownian movement</p> Signup and view all the answers

    What type of dispersion is formed by large fat globules and uncooked starch granules in food?

    <p>Suspension</p> Signup and view all the answers

    What is the result of heating or adding acid to a colloidally dispersed food?

    <p>Aggregation of dispersed particles</p> Signup and view all the answers

    How do colloidal substances stabilize suspended hydrophobic particles in food?

    <p>By forming a hydrophobic coating</p> Signup and view all the answers

    What is the primary role of surface active agents in food dispersion systems?

    <p>To decrease surface or interfacial tensions</p> Signup and view all the answers

    What is the significance of a surfactant's HLB value of 7?

    <p>It is soluble in both oil and water</p> Signup and view all the answers

    What type of emulsion is formed using surfactants with HLB values more than 7?

    <p>Oil-in-water emulsion</p> Signup and view all the answers

    What is the primary function of water in food systems?

    <p>To serve as a dispersion medium</p> Signup and view all the answers

    What is the characteristic of a surface active agent that allows it to act as a bridge between fat and water?

    <p>It has both hydrophilic and hydrophobic groups</p> Signup and view all the answers

    What is the goal of modern food processing techniques?

    <p>To develop minimally processed foods with least distortions</p> Signup and view all the answers

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