Objective To understand and appreciate the scientific principles involved in making ice-cream Background Ice-cream is a foam. A foam is a dispersion of gas bubbles in a liquid. Some ice-creams may have more air by volume compared to actual solids. The amount of air present in ice-cream is referred to as its overrun. Apart from […]
Objective To determine the refractive index and pH of beverages Background A thorough understanding of food and their properties are required in order to make the right decisions regarding how they should be processed and handled. For example, a fruit that has a soft texture (a physical property) will require more careful transport in […]
Objective To compare the gel property of starch and xanthan gum at room temperature Background Food ingredients can have unique behavior during processing based on their physical and chemical properties. This behavior is referred to as their functional property. Examples of functional properties are shown in the figure below. The physical property we will […]
Objective To determine cleanliness of food contact surface Background A food contact surface is a surface in a food processing facility that normally comes into contact with food during its preparation. These surfaces may include processing equipment, cutting boards, utensils, sinks, counters and tabletops. They must be properly cleaned before use in food production. […]
Objective: To cure and bake chicken Theory: Curing of meat is a food preservation method. In this method, a cure mix is applied to meat and allowed to penetrate the tissues. Application can be done by dry rub, immersion or injection. In this lab we are following the immersion method. Two primary ingredients in the […]
Objective: To prepare yogurt and cheddar cheese Theory: Fermentation is used in food processing to develop unique flavors and textures. In yogurt making a starter culture is used to acidify milk by producing lactic acid. The drop in pH causes casein to move closer to its isoelectric point resulting in coagulation. There are two […]
