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Intro to Food Science > Chap 5: Food Chemistry > Flashcards

Chap 5: Food Chemistry Flashcards

1
Q

Food Chemistry

A

encompasses the composition and properties of food components and the chemical changes they undergo during handling, processing, and storage

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2
Q

Chemical Bonds

A
  • Holds atoms and molecules together
  • Requires energy
  • Only electrons involved
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3
Q

Types of Bonds

A
  • Covalent
  • Ionic
  • Hydrogen
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4
Q

Covalent Bonds

A
  • Sharing one or more pairs of electrons
    (Fats, proteins, and carbohydrates incorporate covalently bonded atoms to form backbones of food molecules)
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5
Q

Ionic Bonds

A
  • Transfer of electrons
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6
Q

Hydrogen (Bond)

A
  • Type of covalent bond
    • Unequal sharing of electron
    • Compounds containing oxygen, nitrogen bonded to hydrogen
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7
Q

Composition vs Decomposition

A

Composition - two or more substances combined to form a product A + B = AB
Sugars/Amino Acids —-> Polysaccharides/Proteins
Decomposition - One substance breaking down to form two or more products AB = A+B
Polysaccharides —-> Sugar

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8
Q

Enzymes

A
  • Biological Catalysts
  • Speeds up reactions
  • Lowers activation energy
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9
Q

Desirable
Fermentation

A

Pickles, Tea, Yogurt

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10
Q

Oxidation

A

addition of oxygen or removal of hydrogen

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11
Q

Reduction

A

losing oxygen or gaining of hydrogen

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12
Q

Browning of fruits and vegetables (catalyst)

A

Polyphenol Oxidase

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13
Q

Browning of fruits and vegetables (melanin)

A

Oxidizes Polyphenols

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14
Q

Properties of Water

A
  • Acts at a dilutant and carrier of hydrophilic substances
  • Fat replacer
  • Dispersing/solvent action
  • Medium for heat transfer
  • Plasticizer
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15
Q

Dipolar

A

Hydrogens share electron pair with oxygen

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16
Q

Boiling and Freezing Point

A

BP: 100 C & 212 F
FP: 0 C & 32 F

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17
Q

Solubility

A

Forming hydrogen bonds with water

18
Q

Hydration

A

Process by which water molecules surround and interact with solutes by acting as a solvent

19
Q

Amphiphatic

A

Containing both hydrophilic and hydrophobic ends

20
Q

Water disperses amphipathic substances by

A

Forming Micelles

21
Q

Types of Water

A

Free, Adsorbed, and Bound

22
Q

Free Water

A

Lightly entrapped
Easily pressed out
Easily boils and freezes
Flow properties

23
Q

Adsorbed Water

A

Structural

24
Q

Bound Water (bread, crackers)

A

Tightly chemical bound
Doesn’t exhibit typical properties of water
Doesn’t act as a solvent

25
Q

Polar (Ex)

A

Salts
Minerals
Carbohydrates
Vitamins

26
Q

Amphipathic (Ex)

A

Phospholipids
Sterols
Proteins
Vitamins

27
Q

Water Activity

A

Amount of water available for chemical, enzymatic, or microbial reactions
Aw=P/Po
Range = (None) 0.0 - 1.0 (Pure Water)

28
Q

Higher Moisture Foods

A

Water Activity Range - greater than 0.84 (microorganisms grow)

Moisture Content Range - greater than 40%

29
Q

Intermediate Moisture Foods

A

Water Activity Range - (Chemical reactions take place, oxidation) 0.6 - 0.84

Moisture Content Range - 15%-40%

29
Q

Intermediate Moisture Foods

A

Water Activity Range - (Chemical reactions take place, oxidation) 0.6 - 0.84

Moisture Content Range - 15%-40%

30
Q

Low Moisture Foods

A

Water Activity Range - less than 0.6

Moisture Content Range - less than 15%

31
Q

Tartaric Acid

A

Leavening (bread)

32
Q

Phosphoric Acid

A

Cola beverage (preservation in cola, decreases pH)

33
Q

Amino Acid cysteine

A

reduced sulfhydryl groups

34
Q

SH groups are oxidized during processing

A

hardening of dough

35
Q

Fumaric acid added to

A

establish reducing conditions

36
Q

pH

A

potential of hydrogen ion concentration

37
Q

pH =

A

-log{H+}

38
Q

High acid foods

A

pH 4.6 and below
Ex. Orange Juice and Canned Tomatoes

39
Q

Low acid foods

A

pH 4.6 and above
Ex. Fermented foods

Intro to Food Science (11 decks)

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