Food Product Development Technology Week 1

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Questions and Answers

What does the refractive index of a substance primarily indicate?

The thickness of the substance

The amount of dissolved oxygen

The ability to bend light (correct)

The temperature of the substance

Which type of flow behavior describes a fluid that thickens with more mixing?

Viscoelastic flow

Dilatant flow (correct)

Newtonian flow

Pseudoplastic flow

What is the significance of water activity (aW) in food science?

It measures the amount of dissolved salts

It quantifies the sugar content in a food

It refers to the availability of water in a food material (correct)

It indicates the temperature of the food

What is a characteristic of Bingham Plastic flow?

It flows only after a certain stress is applied Signup and view all the answers

How does high moisture content in food typically affect spoilage rates?

It increases spoilage rates due to higher microbial activity Signup and view all the answers

What is the primary factor influencing the viscosity of a liquid food product?

Thickness or runniness of the liquid Signup and view all the answers

What effect does a lack of water have on food textures?

It can cause undesired hardness and crumbliness. Signup and view all the answers

What is the primary aim of the food industry related to food preservation?

To extend the shelf life of food through preservation techniques Signup and view all the answers

What does pH measure in a substance?

The relative acidity or basicity based on hydrogen content. Signup and view all the answers

Which of the following is NOT considered a chemical property of food?

Viscosity Signup and view all the answers

Which of the following factors is NOT mentioned as relating to new product failures?

Ineffective cost-benefit analysis Signup and view all the answers

In food science, why is refractive index measurement considered important?

It helps quantify the amount of sugar in a liquid food product Signup and view all the answers

What component of food indicates the degree of sourness?

Acidity. Signup and view all the answers

What is the New Product Success Equation primarily focused on?

Assessing market demand and product features Signup and view all the answers

What role do pigments play in food?

They are responsible for the color of foods. Signup and view all the answers

How do enzymes affect food?

They speed up the rate of chemical reactions. Signup and view all the answers

Which term refers to the calculation showing the difference between market value and capital contributed by investors?

Market Value Added Signup and view all the answers

In terms of sensory characteristics in food, which aspect is NOT typically included?

Nutritional properties Signup and view all the answers

What is a consequence of higher moisture content in food?

Increased product cost. Signup and view all the answers

What does technical viability evaluate concerning a digitization project?

The adequacy of resources to meet technical requirements Signup and view all the answers

What is one advantage of food biotechnology?

It increases the nutritional value of certain food crops. Signup and view all the answers

How does the food industry aim to increase variety in the diet?

By offering a range of flavors, colors, aromas, and textures Signup and view all the answers

What happens to food as enzymatic activity increases?

Food tends to spoil and decay faster. Signup and view all the answers

Which term is associated with evaluating the feasibility of a project based on its benefits versus costs?

Economical viability Signup and view all the answers

What defines viscosity in liquids?

The internal resistance to flow Signup and view all the answers

Which type of fluid shows a decrease in viscosity with an increase in shear rate?

Pseudoplastic fluid Signup and view all the answers

What happens to the viscosity of most liquids when temperature increases?

Viscosity decreases Signup and view all the answers

Which of the following liquids is likely to exhibit Newtonian properties?

Most oils Signup and view all the answers

What is one effect of heat processing on nutrients in foods?

Increases the digestibility of proteins Signup and view all the answers

Which example illustrates a dilatant fluid?

Cornflour suspension Signup and view all the answers

What is the primary characteristic of Bingham plastic fluids?

They require a critical shear stress to flow Signup and view all the answers

How do synthetic pigments compare to naturally occurring ones in processed foods?

They retain color better under heat and light. Signup and view all the answers

Which process is associated with producing desirable color changes in foods?

Maillard browning Signup and view all the answers

In the context of viscosity, what is meant by 'shear rate'?

The velocity gradient between fluid layers Signup and view all the answers

Which of the following statements about non-Newtonian fluids is correct?

Non-Newtonian fluids can become Newtonian at different concentrations Signup and view all the answers

What is a major result of oxidation during food processing?

Destruction of oxygen-sensitive vitamins Signup and view all the answers

Which unit operation is least likely to affect the nutritional quality of foods?

Mixing Signup and view all the answers

What happens to water-soluble vitamins during some food processing methods?

They are often lost through unintentional separation. Signup and view all the answers

Which of the following is a negative effect of heat processing on nutritional properties?

Destroys heat-labile vitamins Signup and view all the answers

What is one consequence of lipid oxidation in food processing?

Production of toxic compounds in frying oils Signup and view all the answers

What is the primary characteristic of a thixotropic material?

Its structure breaks down and viscosity decreases with continued shear stress. Signup and view all the answers

What occurs to the viscosity of a rheopectic material when shear stress is applied?

Viscosity increases with continued shear stress. Signup and view all the answers

What defines a viscoelastic material?

It exhibits both viscous and elastic properties, resulting in permanent deformation. Signup and view all the answers

What is the dispersed phase in a two-phase food system?

The phase in which droplets or particles are contained. Signup and view all the answers

What role do surfactants play in food emulsion creation?

They reduce surface tension, facilitating the formation of new surfaces. Signup and view all the answers

How do droplets form in a liquid system?

When new surfaces are created, leading to a tension state at the surface. Signup and view all the answers

Which of the following is NOT a component typically used as a surfactant in food emulsions?

Minerals Signup and view all the answers

What is the characteristic shape of liquid droplets in a fluid system, and why do they take this shape?

Spherical; to minimize surface area for a given volume. Signup and view all the answers

Study Notes

Food Product Development Technology (FAT 3103)

Course name: Food Product Development Technology
Semester: September 2017/2018
Instructor: Dr. Maryana Mohamad Nor

Week 1 Learning Outcomes

Classification of Food Products
- Properties of Foods
- Food Biotechnology
New Product Success Equation
Factors Relating to New Product Failures
Basic Food science
Effects of processing
- Sensory characteristics of foods
- Nutritional properties

What is...

Market Trends
- https://www.innovamarketinsights.com/trends/top-food-trends-2024/
Market Insight
- https://themalaysianreserve.com/2024/08/06/global-consumer-food-beverage-industry-insights-around-market-size-key-trends-and-forecast-2024-grand-view-research-inc/
Customers and Consumers
Market Value Added: Calculation of the difference between a company's market value and the capital contributed by all investors
Technology-Readiness Level
Pre-commercialization
Commercialization
Economical Viable: Project is feasible and benefits outweigh costs based on cost-benefit analysis
Technical Viable: Evaluation of available resources (staff, hardware, software) to meet project requirements for digitization

Aims of Food Industry

Extend the period a food remains wholesome (shelf life) by preserving it against microbiological and biochemical changes for distribution, sales, and home storage
Increase variety in the diet by providing attractive flavors, colors, aromas, and textures, and for further processing
Provide nutrients required for health
Generate income for the manufacturing company

1. Classification of Food Products

1.1 Properties of Foods
- By chemical nature: Carbohydrates, proteins, fats, vitamins, minerals, dietary fiber, water
- By functions in the body: Energy giving, body-building, protective
- By chemical properties: Organic, inorganic
- By mass: Macro nutrients, micro nutrients
- By origin: Plant foods, animal foods
- By nutritive value: 12 categories
1.2 Food Biotechnology

1.1 Properties of Foods (detailed)

Chemical nature: Include carbohydrates, proteins, fats, vitamins, minerals, dietary fiber, and water
Functions in the body: Energy giving, body building, protective
Chemical properties: Organic, Inorganic
By Mass: Macro nutrients (carbohydrates, protein, fat), micro nutrients (vitamins, minerals)
By origin: Plant food and animal food
By nutritive value: 12 categories

Physical Properties of Food

Freezing, melting, boiling point
Heat transfer
Size and thickness
Deformation
Density and specific gravity
Refractive index
Water activity (aW): Indicates the availability of water in food, ranging from 0 (bone dry) to 1 (pure water). A good reference.
Viscosity

Chemical Properties of Food

Moisture content
pH
Acidity
Pigments
Enzymes

1.2 Food Biotechnology

Biotechnology: Study of tools and processes from living organisms to improve/modify plants or animals for beneficial use
Food biotechnology: Application of technologies to make or modify organisms for food production
Advantages: Increased nutritional value, higher quality crops, reduced spoilage (by packaging), reduced health risks

Concept Development Process

Mission Statement
Identify Customer Needs
Establish Target Specifications
Generate Product Concepts
Select Product Concepts
Test Product Concepts
Set Final Specifications
Plan Downstream Development
Perform Economic Analysis
Benchmark Competitive Products
Build and Test Models/Prototypes

Steps in Food Product Development

Idea Generation
Screening of Idea
- Pass/Fail
Feasibility
- Pass/Fail
Test Marketing
- Pass/Fail
Commercialization

Idea Generation

Marketplace: Research customer needs, results of customer profiling, retail data
Within the company: Sales force interactions, observations
Environment outside Marketplace: National/International trade exhibitions

Screening of Idea

Who will use the product?
How will it be used?
Consumer benefits?
Other uses?
Competition? How is the product different?
Where will the product be available?
How will people find out about the product?
What will the price be?

Feasibility

Regulation (comply with federal/global standards)
Technology (availability/variability of ingredients, processing parameters, equipment)
Finance (production cost, marketing cost, fixed cost, variable cost)

3. Factors Relating to New Product Failures

Off-based targeting
Poor product performance
Improper packaging
Poor name, positioning, and advertising
Trade's different interpretation of the product
Product inconsistencies with corporate strengths/financial goals
Factors Leading to New Product Failures:
- Overestimation of Market Size
- Poor Design
- Incorrect Positioning
- Wrong Timing
- Priced Too High
- Ineffective Promotion
- Management Influence
- High Development Costs
- Competition

Reasons Product Launches Fail

Unclear or wrong audience/market
Product is too new/different
Product priced too high
Not enough funding for PR/marketing
In-house marketing campaigns not objective
Sales buy-in/knowledge lacking

4. Basic Food Science

Food composition (CHO, fat, oil, protein, water, vitamins, minerals)
Food microbiology (food safety & preservation)
Food chemistry (Maillard reaction, lipid oxidation, enzymatic oxidation)
Food processing & preservation (thermal, non-thermal, dehydration, fermentation)
Food engineering (heat & mass transfer, packaging)
Sensory evaluation
Food safety & quality assurance (GMP, HACCP, food law)
Nutrition (labeling, enrichment, fortification)
Food additives (emulsifiers, stabilizers, preservatives, flavor enhancers)

5. Effects of Processing on Sensory Characteristics of Foods

Definitions of food quality (Cardello, 1998)
- Consumer preferences based on sensory characteristics (texture, flavor, aroma, shape, color)
Processing effects on sensory characteristics
Continuing improvement in processing technology to improve/create desirable sensory qualities

Rheology and Texture

Texture of foods determined by moisture/fat content, carbohydrate types
Texture changes due to moisture/fat loss, emulsion formation/breakdown, protein hydrolysis, etc
Consumer perception of food quality influenced by chewing/texture changes

Taste, Flavor, and Aroma

Taste attributes: Saltiness, sweetness, bitterness, acidity
Taste of food largely unaffected by processing (except for exceptions like respiratory changes)
Flavor influenced by volatile aroma compounds (produced by heat/enzymes/oxidation, etc)
Complex combinations & synergies, rate of release during chewing and breakdown
Relationships between aroma, taste, and flavor

Color

Methods for assessing color (MacDougall, 1984)
Naturally occurring pigments affected by heat/pH/oxidation during processing
- Possible loss of characteristics
Use of synthetic pigments to maintain color

Effects of Processing on Nutritional Properties

Effects of various unit operations on nutrient quality
- Little or no impact (some examples of operations: mixing, cleaning, sorting, freeze drying, pasteurization)
Separation of nutrients during certain operations (blanching, drip losses, etc)
Heat processing impact
- Positive (e.g., gelatinization of starch, protein coagulation)
- Negative (e.g., vitamin destruction, lipid oxidation, Maillard reactions)

Oxidation

Secondary cause of nutritional changes in food
Occurs when exposed to air, heat, oxidative enzymes
Degeneration of lipids to hydroperoxides and formation of various compounds like carbonyl compounds, hydroxy compounds, fatty acids, toxic compounds
Destruction of oxygen-sensitive nutrients
Importance of nutrient losses in foods, especially those consumed in small quantities or those important for certain populations

Liquids, Solids, and Gases

Fluid properties
- Flow when pressure applied
- Solid deformation under pressure
Phase transitions (solid to liquid and vice versa)
Water phase transitions
Isothermal transitions (latent heat involved), e.g., represented using a phase diagram

Density and Specific Gravity

Importance in separation/size reduction and mixing
Depends on temperature, usually decreases
Mass/volume relation
Units include kg/m³, g/cm³

Viscosity

Food characteristic
Internal resistance to flow
- Newtonian fluids (linear stress-shear rate relationships, e.g., water) and non-Newtonian
Changes during temperature, processing, concentration
Different viscosity behaviors in non-Newtonian fluids (pseudoplastic, dilatant, Bingham plastic, viscoelastic)

Surface Activity

Foods frequently comprise multiple immiscible components
Surface interactions between components/phases
Importance of large surface area in dispersed systems (emulsions, foams)
Need for energy to create larger surface areas, e.g., high-speed mixer use

Emulsions

Chemicals to reduce surface tension(called surfactants, emulsifying agents, or detergents)
- Examples in food: Alcohols, phospholipids, proteins
Formation of food emulsions (example: egg in cake batters) – for droplets formation
Surface Activity (surfactants) usage in food & detergents for cleaning

Foams

Two-phase system: Gas bubbles dispersed in liquid/solid (separated by thin film)
Stabilizing factors
- Low surface tension
- Stable/gelation of bubble films
- Low vapor pressure
Stabilizing mechanisms
- Freezing, gelation, heating
- Use of stabilizers (proteins, gums)

Overview (Week 1 Review)

Classification of Food Products
Properties of Foods
Food Biotechnology
New Product Success Equation
Factors Relating to New Product Failures
Basic Food Science
Effects of Processing on Sensory Characteristics
Rheology and Texture
Taste, Flavor, and Aroma
Color
Effects of processing on Nutritional Properties
Oxidation
Liquid, Solids and Gases
Density & Specific Gravity
Viscosity
Surface Activity
Emulsions
Foams

Additional Notes

There are figures and diagrams in the original document. If you need any specifics, be more specific on what you require.

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Description

This quiz covers the fundamental concepts of Food Product Development Technology as introduced in Week 1 of the semester. Topics include classification of food products, market trends, and basic food science. Enhance your understanding of the factors influencing new product success and failure in the food industry.