Lecture 15: Quality Changes During Storage Flashcards Preview

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Flashcards in Lecture 15: Quality Changes During Storage Deck (27)
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1
Q

what are 6 changes that occur during dehydration?

A
  1. shrinkage
  2. case hardening
  3. loss of texture
  4. lack of complete rehydration
  5. loss of volatile
  6. chemical, enzymatic and microbial activity
2
Q

how does shrinkage occur during dehydration?

A
  • when moisture evaporates, cells collapse and shrink
3
Q

what percentage of volume loss occurs during air drying?

A

70-90% loss

4
Q

what is a solution to shrinkage during dehydration?

A

freeze drying

5
Q

what is freeze drying?

A
  • protects product from shrinkage during dehydration, since no free H2O means no mobility
  • ice escapes directly as vapour when everything is frozen
6
Q

what causes case hardening?

A

when increasing the rate of drying = increases the rate of surface moisture evaporation = decreases rate of moisture loss from inside

7
Q

when does case hardening occur?

A

when drying the surface causes hardness, which taps moisture inside

this is a defect and causes deterioration during storage

8
Q

what are solutions to case hardening?

A
  • drying slower at lower temp
  • moderate drying rate
  • incr humidity = slower drying rate
9
Q

what does the loss of texture during dehydration depend on?

A

mode of drying and type of product

10
Q

how can you reduce the loss of volatiles during dehydration?

A

by using low temp or vacuum drying

11
Q

how are volatiles lost during dehydration?

A

along with vapour

12
Q

what are examples of chemical, enzymatic and microbial changes that occur in dehydration?

A
  • discolouration and off flavors
  • inactivation of enzymes (From blanching)
  • bleaching discolouration (from sulphite dip)
  • microbial agents
13
Q

what are 2 factors that are considered in the storage stability of dried foods?

A
  1. moisture migration (transfer of moisture through packaging)
  2. moisture equilibrium within package
14
Q

what causes moisture migration to affect storage stability of dried foods?

which law can model this?

A

when product is dry and picks up moisture from outside if environment is wet

  • causes moisture transfer inwards
  • can be modelled by Fick’s law of gas
15
Q

what is Fick’s law of gas?

A
  • models inward moisture transfer through packaging

J = (AD(Pi-Pa)) / (deltax * R* T)

16
Q

what are the 3 forms of water?

A

monolayer
multilayer
free water

17
Q

describe monolayer water

A
  • water is bound very strongly

- offers protective coating which prevents fat oxidation

18
Q

what equation can you use to determine monolayer water?

A

BET isotherm

19
Q

describe multilayer water

A
  • less strongly bound
  • present in multiple layers after monolayer surfaces are covered
  • non0freezable
  • non-solvent H@O
20
Q

describe free water

A
  • mobile water
  • loosely associated
  • unbound
21
Q

what are the two common MSI models?

A

henderson

rockland

22
Q

what is the henderson MSI model equation?

A

ln (1-a) = -cm^n

23
Q

what is the rockland MSI model equation?

A

log log (1/(1-a) = n log (m+y)

24
Q

what type of isotherm does the rockland equation provide?

how do you determine the whole isotherm?

A

provides local isotherms from the n and y parameters

need several local isotherms to quantify the whole isotherm

25
Q

what does the rockland MSI model apply to?

A

the early MI (up to Aw = 0.5)

26
Q

compare the conventional MSI plot with the delta m / delta a plot

A

conventional MSI

  • moisture sensitive to changes in Aw on both ends (where the is fast rates of change)
  • least sensitive at intermediate Aw (ie. the stable region where rates of change is slow)

delta m / delta a plot:
- can identify the stable region better

27
Q

what is the stable region in the MSI plot?

A

the intermediate section

when the rates of change of m is very slow

almost a plateau