5.2

Question 1

what is meant by the term ‘hurdles’

Answer 1

they are barriers to microbial growth in fresh and minimally processed food products

Question 2

Analytical sensory evaluation

Answer 2

use of trained or experienced panelists to determine specific aspects of food

Question 3

affective sensory test

Answer 3

determines preference for food using a large number of naive consumer panelists

Question 4

apparent viscocity

Answer 4

ratio of sheer stress to shear rate of a non-Newtonian fluid at a given shear rate

Question 5

cold spot

Answer 5

the last spot in a product to be heated

think microwaving leftovers

Question 6

detection threshold

Answer 6

the minimal concentration of a compound that changes the perception of aroma or taste without recognising of the character of the sensation

Question 7

dilatant

Answer 7

shear-thickening fluid such that the viscosity increases as the shear stress increases

Question 8

emissivity

Answer 8

rate at which a body reflects or absorbs radition

Question 9

endothermic

Answer 9

type of chemical reaction that requires the absorption of heat

Question 10

enthalpy

Answer 10

measure of the total energy within a system

Question 11

exothermic

Answer 11

type of chemical reaction that releases heat

Question 12

food infection

Answer 12

a type of food poisoning caused by consumption of a food contaminated by a microorganism that grows inside the person

Question 13

food intoxication

Answer 13

a type of food poisoning caused by consumption of a food that contains a toxin usually produced by microorganisms

Question 14

food toxicoinfections

Answer 14

a type of food poising caused by consumption of a food contaminated by a microorganism that produces a toxin in the gastrointestinal tract

Question 15

friction factor

Answer 15

term in rheological calculations that accounts for the effects of friction on the energy required to produce the flow of a fluid

Question 16

geometric mean

Answer 16

the weighted average of values using within a base 10 logarhithmic scale

Question 17

halophile

Answer 17

microorganism that can tolerate higher levels of salt than most species

Question 18

heat capacity

Answer 18

the amount of energy required in raising the temperature of a body of a given mass

Question 19

hyphae

Answer 19

long filaments formed by molds

Question 20

indicator microorganism

Answer 20

one whose presence or absence tells us something about the sample from which they were found

Question 21

metmyglobin

Answer 21

brown pigment that is produced from the degradation of oxymyoglobin in meat as it ages with the presence of oxygen

Question 22

mycelium

Answer 22

group or mass of hyphae

Question 23

nitrosomyoglobin

Answer 23

the pigment fixed in red meats during curing with nitrates and nitrites in combination with other ingredients

Question 24

osmophile

Answer 24

microorganism that can tolerate higher levels of sugar than most species

Question 25

prokaryote

Answer 25

organism without a clearly defined nucleus

Question 26

prokaryote

Answer 26

organism without a clearly defined nucleus

Question 27

psychrophile

Answer 27

microorganism that can curvive and outcompete others at low temperatures without freezing

Question 28

recognition threshold

Answer 28

the minimum concentration of a compound that permits positive identification of the character of the sensation

Question 29

thermodynamics

Answer 29

study of transfer of energy and its conversion from one form to another

Question 30

thermophile

Answer 30

microorganism that can tolerate higher temperatures than most species