Lecture 3 Outline of Last Lecture I. Sensory Criteria continueda. Touch and hearing sensesi. Definition of chemesthesisII. Nutritional Criteriaa. Calories Control: Calorie BalanceIII. Cultural CriteriaIV. Religious CriteriaV.Psychological and Sociological Criteriaa.Biotechnology and Organic FoodsVI.Food Evaluationa.Sensory (Subjective) Evaluation Outline of Current Lecture II. Food Evaluation: Sensory (Subjective) Evaluation Continued a. Affective Tests III. Objective Evaluationa. Physical Tests and Chemical TestsIV. Sensory vs. Objective EvaluationV.Food Composition: a.Basic Food Chemistryb.Water Chemistry and its Function in FoodCurrent LectureI. Food Evaluation: Sensory (Subjective) Evaluation Continued a. Affective tests: are usually given to untrained consumers to detect preferences, by ranking products or state whether they like a product or not. There are two different tests within affective testing:i. Hedonic tests how much someone like a product that they are testing.ii. Preference tests on the other hand tests which products are preferred among the peoplethat are testing the products. b. Taste Panels in Sensory Evaluation:i. Taste Panels can range from randomly selected to highly trained members, usually at least 5 members at a mixture of gender, age, etc.ii. General panels members must be free of colds, chew no gum immediately before testing, have not ingested any other food for at least 1 hour before testing, be nonsmokers, not color blind, and have no strong likes or dislikes for the food to be tested.1. Sample preparations include having the same size samples and the same part of food.These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is bestused as a supplement to your own notes, not as a substitute. FSHN 300 1nd EditionII. Objective Evaluation: Physical and chemical evaluations performed with laboratory equipment and not humans expressing their opinions. This evaluation also includes analyzing content and the safety of food. There are two different tests within objective evaluation:a. Physical Tests: Look at the overall size and shape, weight, volume, density, moisture, texture, and viscosity of different food products.b. Chemical Tests: Look at in-house vs. food testing laboratories and the testing that is influenced by real-world situations (i.e., melamine testing).i. Electronic noses are used during chemical testing to detect certain chemicals responsiblefor particular aromas. III. Sensory vs. Objective Evaluation:a. Both are important for food evaluation!b. Sensory evaluationi. More expensive and consuming ii. Vital for product research and developmentc. Objective evaluationi. More reliable and repeatableii. Not subject to human opinioniii. Good for routine quality controlIV. Food Composition: Basic Food Chemistrya. Atoms are the basic building blocks of matter; individual elements on the Periodic Table.i. Atoms can be positively-charged (protons) or they can be negatively-charged (electrons).Electrons are responsible for dictating the number of bonds an atom can form.b. Molecules are held together in chemical bonds.c. Compounds are the substance of unlike atoms.V. Water Chemistry: Water is the simplest nutrient, has a neutral charge, and is dipolar.a. Free water- the largest amount of water present in foods and it can easily be abstracted from a substance.b. Bound water- is incorporated into the chemical structure of other nutrients such as carbohydrates, fats, and proteins. Unlike free water it is not easily removed, it isn’t readily available, and it is resistant to freezing or drying.c. Measuring Calories: one calorie equals the energy needed to raise 1gram of H2O by 1 degree. i. Thousands of calories make up the energy of foods that are consumed.ii. One kilocalorie (kcal) equals 1,000 calories.d. Specific Heat is the heat required to raise temperature of 1gram of a substance by 1 degree.i. Fat has a specific heat of 0.5, which means that it heats twice as fast as water.e. Freezing Point is when a liquid changes to a solid (molecules move closer together/group up together).f. Melting Point is when a solid changes to a liquid (molecules move around/ move away from each other without escaping).g. Boiling Point is when a liquid changes to a gas (molecules move far away from each other with escaping).VI. Water’s Function in Foods:These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is bestused as a supplement to your own notes, not as a substitute.a. Heat Transfer: When water both transfers and moderates heat, by allowing for an even distribution of heat. This is also more effective than any other heating method.b. Universal Solvent: Termsi. Solvent: is a substance that is usually liquid, in which another substance is dissolved in.ii. Solution: a homogeneous mixture of a solute that is usually a solid, which is dissolved in a solvent that is usually a liquid. Solutions can be saturated or supersaturated. iii. Solubility: is the ability of one substance to blend uniformly with another.iv. Precipitate: to separate or settle out of a solution.v. Colloidal Dispersions: is a solvent with particles that are too large to go into solution, butdo not precipitate out. vi. Flocculation: are partial gels in which only some of the solid particles colloidal dispersed in a liquid have solidified.vii. Distillation: is when a pure liquid is obtained from a solution by boiling, condensing, & collecting condensed liquid in a separate container.c. Hydrolysis: is when water breaks chemical bonds in other substances, splitting them into two new substances (“hydro”= water,”lysis”= break).d. Food preservation decreases microorganisms.e. Dehydration occurs in warm temperatures; hydration in cool temperatures.f. Water Activity (aw): determines how quickly food decays. The more water means the quicker the decay. Water activity is also reduced by solutes via osmosis. These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is bestused as a supplement to your own notes, not as a