18 Questions
What is the primary purpose of understanding the chemical composition of a food?
To predict the effects of processing and preservation on quality of the finished product
What type of dispersion system is characterized by a dispersed phase of gas and a continuous phase of liquid?
Foam
What is the term for a mixture where the dispersed phase is a liquid and the continuous phase is also a liquid?
Emulsion
What is the characteristic of a true solution?
The dispersed phase is uniformly distributed throughout the dispersion medium
What is the term for a mixture where the dispersed phase is a solid and the continuous phase is a liquid?
Suspension
What is the characteristic of a colloid?
The dispersed particles are larger than those in a true solution but smaller than those in a suspension
What type of dispersion is formed when fat is separated from milk and converted into butter?
Emulsion of water in oil
What type of dispersion is typically formed by small molecules or ions in food?
True solution
What technique is used to stabilize colloidally dispersed particles in food?
Brownian movement
What type of dispersion is formed by large fat globules and uncooked starch granules in food?
Suspension
What is the result of heating or adding acid to a colloidally dispersed food?
Aggregation of dispersed particles
How do colloidal substances stabilize suspended hydrophobic particles in food?
By forming a hydrophobic coating
What is the primary role of surface active agents in food dispersion systems?
To decrease surface or interfacial tensions
What is the significance of a surfactant's HLB value of 7?
It is soluble in both oil and water
What type of emulsion is formed using surfactants with HLB values more than 7?
Oil-in-water emulsion
What is the primary function of water in food systems?
To serve as a dispersion medium
What is the characteristic of a surface active agent that allows it to act as a bridge between fat and water?
It has both hydrophilic and hydrophobic groups
What is the goal of modern food processing techniques?
To develop minimally processed foods with least distortions
Test your understanding of the chemical composition of food and its relation to processing and preservation. Learn about dispersion systems, including the phases and classification of mixtures in food.
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