Food Science Terminology

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  1. 3. A process where water changes from a solid to a gas state without going through the liquid phase. This process is used in freeze-drying within the food industry.
  2. 7. The reformation of the 3-D structure of amylose and amylopectin during following the heating and cooling of a scratch containing substance.
  3. 10. A chemical reaction that is commonly found in cooking, where amino acids and sugars react (with heat) to produce a colour change (browning).
  4. 13. An approach to food preservation that includes using multiple different methods that target microorganisms to inactivate/slow their growth.
  5. 15. A packaging technology that works to increase the shelf life of fresh food products. This technique reduces spoilage and bacterial growth and inhibits oxidation by altering the gases inside the packaging.
  6. 16. Also known as (aw) and increases with temperature, is a ratio between the vapor pressure in a substance to the vapor pressure of pure water.
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  1. 1. A process where water changes from a solid to a gas state without going through the liquid phase. This process is used in freeze-drying within the food industry
  2. 2. The amount of a nutrient that the human body can absorb and can utilize to sustain daily bodily functions. Heme-iron is a good example.
  3. 4. A heat treatment used to destroy bacteria in a food item, often milk.
  4. 5. Process in which the chemical, physical and biological properties of a protein change due to intramolecular rearrangement.
  5. 6. The heat stored with minimal temperature change and variation during a phase change.
  6. 8. Time given to a food product under specific storage conditions before which its quality diminishes or it becomes unsuitable for consumption.
  7. 9. Name of substance that becomes part of the food without affecting its characteristics when added.
  8. 11. Name given to a substance used for food production without affecting its characteristic or leaving residue.
  9. 12. A process that involves combining at least two immiscible liquids (e.g., oil and water) to form a new mixture with the help of an emulsifier (e.g., lecithin) and a blending technique (whisk).
  10. 14. Process that suppresses the growth and survival of microflora in food via the biological activity of microorganisms.