Fundamental Concepts in Food Science and Technology

1. Dietary Fibers: Indigestible Carbohydrates

• Indigestible carbohydrates found exclusively in plant-based foods.
• Types: Soluble (e.g., oats, legumes) and Insoluble (e.g., whole grains, vegetables).
• Health benefits include promoting digestion, preventing constipation, and regulating blood sugar.

2. Sensory Characteristics of Foods

• Taste: The five basic tastes are sweet, sour, bitter, salty, and umami.
• Aroma: Determines the perceived flavor and freshness of the food product.
• Texture: Refers to the mouthfeel (e.g., crispy, smooth, chewy).
• Appearance: Color, shape, and size significantly influence consumer appeal.
• Sound: Auditory elements like crunch or sizzle impact the overall sensory experience.

3. Understanding Food Fortification

• Process of adding essential vitamins and minerals to food products.
• Aimed at addressing nutritional deficiencies (e.g., adding iodine to salt, Vitamin D to milk).
• Enhances public health, especially in regions prone to malnutrition.

4. Emulsifying Agents and Food Stabilizers

• Emulsifiers: Agents that help mix immiscible liquids like oil and water (e.g., lecithin in mayonnaise).
• Stabilizers: Substances used to maintain texture and consistency (e.g., xanthan gum in ice cream).
• These agents are commonly used in processed foods to improve shelf life and desired texture.

5. Role of Microorganisms in Food Processing

• Fermentation: Microbes like yeast and bacteria convert sugars into alcohol or acids (e.g., yogurt, beer, wine).
• Preservation: Lactic acid bacteria are utilized to extend shelf life (e.g., sauerkraut, pickles).
• Flavor and Texture: Microbial enzymes improve specific food characteristics (e.g., cheese ripening).

6. Modes of Heat Transfer in Food Materials

• Conduction: Direct heat transfer through contact (e.g., a frying pan heating food).
• Convection: Heat transfer through the movement of a fluid (e.g., boiling water or air circulation in an oven).
• Radiation: Heat transfer via electromagnetic waves (e.g., grilling, microwave cooking).

7. Pasteurization: Process and Benefits

• A heat treatment process specifically designed to kill harmful microorganisms.
• Typically involves heating food (e.g., milk, juice) to 60–85°C for a short duration.
• Extends shelf life while effectively maintaining nutritional quality.

8. The Blanching Process in Food Preparation

• Involves briefly immersing food (e.g., vegetables) in boiling water followed by rapid cooling.
• Inactivates enzymes, preserves color and texture, and significantly reduces microbial load.
• Often.

9. Homogenization of Liquid Food Products

• A mechanical process that breaks down fat molecules in liquids (e.g., milk).
• Prevents the separation of fat from water, ensuring a uniform consistency.
• Increases the shelf life and stability of the final product.

10. Water Activity and Food Safety

• A measure of the availability of water in food necessary for microbial growth.
• Foods with low water activity (e.g., dried fruits, crackers) inherently possess a longer shelf life.
• This metric helps control spoilage and maintain overall food safety.