Essentials of food science PDF
Preview Essentials of food science
Food Science Text Series Vickie A. Vaclavik Elizabeth W. Christian Essentials of Food Science 4th Edition Food Science Text Series The Food Science Text Series provides faculty with the leading teaching tools. The Editorial Board has outlined the most appropriate and complete content for each food science course in a typical food science program and has identified textbooks of the highest quality, written by the leading food scienceeducators. SeriesEditor DennisR.Heldman EditorialBoard David A. Golden, Ph.D., Professor of Food Microbiology, Department of FoodScienceandTechnology,UniversityofTennessee Richard W. Hartel, Professor of Food Engineering, Department of Food Science,UniversityofWisconsin Hildegarde Heymann, Professor of Food Sensory Science, Department of FoodScienceandTechnology,UniversityofCalifornia-Davis Joseph H. Hotchkiss, Professor, Institute of Food Science and Institute for Comparative and Environmental Toxicology, and Chair, Food Science Department,CornellUniversity Michael G. Johnson, Ph.D., Professor of Food Safety and Microbiology, DepartmentofFoodScience,UniversityofArkansas Joseph Montecalvo, Jr., Professor, Department of Food Science and Nutrition,CaliforniaPolytechnicandStateUniversity-SanLuisObispo S. Suzanne Nielsen, Professor and Chair, Department of Food Science, PurdueUniversity JuanL.Silva,Professor,DepartmentofFoodScience,NutritionandHealth Promotion,MississippiStateUniversity For furthervolumes: http://www.springer.com/series/5999 . Vickie A. Vaclavik (cid:129) Elizabeth W. Christian Essentials of Food Science, 4th Edition VickieA.Vaclavik(Retired) ElizabethW.Christian TheUniversityofTexas DepartmentofNutrition& SouthwesternMedicalCenter FoodScience Dallas,Texas TexasWomen’sUniversity USA Denton,Texas USA ISSN1572-0330 ISBN978-1-4614-9137-8 ISBN978-1-4614-9138-5(eBook) DOI10.1007/978-1-4614-9138-5 SpringerNewYorkHeidelbergDordrechtLondon LibraryofCongressControlNumber:2013953293 #SpringerScience+BusinessMediaNewYork2014 Thisworkissubjecttocopyright.AllrightsarereservedbythePublisher,whetherthewholeor part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations,recitation,broadcasting,reproductiononmicrofilmsorinanyotherphysicalway, andtransmissionorinformationstorageandretrieval,electronicadaptation,computersoftware, orbysimilarordissimilarmethodologynowknownorhereafterdeveloped.Exemptedfromthis legalreservationarebriefexcerptsinconnectionwithreviewsorscholarlyanalysisormaterial suppliedspecificallyforthepurposeofbeingenteredandexecutedonacomputersystem,for exclusiveusebythepurchaserofthework.Duplicationofthispublicationorpartsthereofis permitted only under the provisions of the Copyright Law of the Publisher’s location, in its currentversion,andpermissionforusemustalwaysbeobtainedfromSpringer.Permissionsfor usemaybeobtainedthroughRightsLinkattheCopyrightClearanceCenter.Violationsareliable toprosecutionundertherespectiveCopyrightLaw. Theuseofgeneraldescriptivenames,registerednames,trademarks,servicemarks,etc.inthis publicationdoesnotimply,evenintheabsenceofaspecificstatement,thatsuchnamesare exemptfromtherelevantprotectivelawsandregulationsandthereforefreeforgeneraluse. Whiletheadviceandinformationinthisbookarebelievedtobetrueandaccurateatthedateof publication, neither the authors nor the editors nor the publisher can accept any legal responsibilityforanyerrorsoromissionsthatmaybemade.Thepublishermakesnowarranty, expressorimplied,withrespecttothematerialcontainedherein. Printedonacid-freepaper SpringerispartofSpringerScience+BusinessMedia(www.springer.com) Preface Hello.ItiswithgreatpleasurethatweintroduceEssentialsofFoodScience FourthEdition! The student of Food Science, Nutrition, Dietetics, Hospitality, and Culi- naryArtsenrolledinanintroductoryFoodSciencecoursemayeachbenefit fromworkingwithEssentialsofFoodScience!Thisneweditioncontinuesto be designed to present principles of food science at an introductory level, withthenon-majorinmind.Appropriatechapterseachincluderelevantparts inNutritiveValueaswellasFoodSafetyofthecommoditybeingdiscussed. Bold,italicizedwordsappearinginthetextofeachchapteraredefinedina glossaryatthecompletionofeachrespectivechapter. What is new: There are updates in each chapter—some significant. This betterprovidesforinternalconsistency,clarification,andcurrentthoughtin thefieldoffoodscience.Newtothiseditionofthebookincludes: • Chapters covering Food Preservation, Food Additives, and Food Packaging arenowpartofatextpartentitledFoodProcessing. • TheUSDAFoodGuidenowbecomesChooseMyPlate.gov. • After100years,TheAmericanDieteticAssociation(ADA)hasgottenanew name:TheAcademyofNutritionandDietetics(AND)(http://www.eatright. org). • Alsosee:IFT’snewcampaignonfoodscience,foodfacts,K-12educational materialshttp://www.worldwithoutfoodscience.org. • Withtheintenttofurtherenrichstudentlearning,thereis,atthecloseofeach chapter, a space to enter any additional “Notes:”as well as a “CULINARY ALERT!” Thanks Thankyoutoeachtextbookuserforyourfeedbacktotheauthors!Wewould liketoexpressourappreciationforthereviewandinputofAndresArdisson Korat,M.S.FoodScience,M.A.Gastronomy,apracticingFoodScientistfor many years, currently redirecting his time in order to work on his Ph.D. in Nutrition.Weareappreciativeofthoseprofessionalswhoprovidedmaterials usedthroughoutEssentialsofFoodSciencetoofferbetterexplanationsofthe textmaterial. v vi Preface Thank you to the Lord for giving these authors great interest in food scienceandalsothegracetomeeteachchallengeintheprocessofwriting! For More Information More information is available in texts relating to topics such as Food Chemistry, Food Engineering, Food Packaging, Food Preparation, Food Safety,FoodTechnology,NutritionandQuantityFoods,ProductEvaluation, andinreferencescitedattheendofeachchapter. Enjoy! Dallas, TX VickieA.Vaclavik Denton, TX ElizabethW.Christian About the Authors V. A. Vaclavik, Ph.D., R.D., Retired. Dr. Vaclavik has taught for over 25 years at the college level in Dallas, TX. Included among her students are nutrition students at the Dallas County Community College District; food science andmanagement studentsat TheUniversityofTexas Southwestern MedicalCenteratDallas,NutritionDepartment;andculinarystudentsatthe InternationalCulinarySchoolattheArtInstituteofDallas.Sheisagraduate ofCornellUniversity,humannutritionandfood;PurdueUniversity,restau- rant,hotel,institutionmanagement;andTexasWoman’sUniversity,institu- tionmanagementandfoodscience. She has been the lead author with Marjorie M. Devine Ph.D., Professor Emeritus,andMarciaH.PimentelM.S.,ofDimensionsofFoodsinceitsthird edition, having been a college student worker for the original edition. Her newest culinary textis TheArtofNutritional Cuisine,writtenwithAmyC. Haynes,R.D.Thisbook,EssentialsofFoodScience,writtenwithElizabeth W.Christian,isnowinitsfourtheditionwithtwoforeigntranslations. Personally,shereallylikespassingonwhatsheknowsandenjoys.Priorto teaching and writing, Dr. Vaclavik worked in various foodservice operations—including hotel restaurants, Meals-on-Wheels, and more. Two ofherthreesonsaremarriedwithchildrenoftheirown! ElizabethChristian,Ph.D.ElizabethChristianhasbeenanadjunctfaculty memberatTexasWoman’sUniversityinDentonfor22years,teachingboth face-to-faceandonlineclassesintheNutritionandFoodSciencedepartment. FoodSciencehasbeenherpassionsinceshewasafreshmaninhighschool. She obtained her B.S. and her Ph.D. in Food Science from the Leeds University,England.Afterworkingfor5yearsasaresearchscientistatthe Hannah Dairy Research InstituteinScotland,she married anAmericanand moved to the United States. Elizabeth and her husband currently live in Longview,TX,withtheirtwodaughters,whoareincollege. BestwishesandGodbless! vii ThiSisaFMBlankPage Contents PartI IntroductiontoFoodComponents 1 EvaluationofFoodQuality. . . . . . . . . . . . . . . . . . . . . . . . . . 3 Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 AspectsofFoodQuality. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Appearance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Texture. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Flavor. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 TasteSensitivity. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 SensoryEvaluation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 SensoryTestingProcedure. . . . . . . . . . . . . . . . . . . . . . . . . . 7 SensoryTests. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 ObjectiveEvaluation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 FoodRheology. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 ObjectiveMeasurementofTexture. . . . . . . . . . . . . . . . . . . . 13 ComparisonofSubjectiveandObjectiveEvaluation. . . . . . . . . 13 Conclusion. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Notes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 References. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 2 Water. .. . . . . .. . . . .. . . . .. . . . . .. . . . .. . . . . .. . . . .. . . 17 Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 ChemistryofWater. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 SpecificHeatandLatentHeatofWater. . . . . . . . . . . . . . . . . . 19 VaporPressureandBoilingPoint. . . . . . . . . . . . . . . . . . . . . . . 19 VaporPressure. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 BoilingPoint. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 WaterasaDispersingMedium. . . . . . . . . . . . . . . . . . . . . . . . . 20 Solution. . .. . . .. . . .. . . .. . . .. . . .. . . .. . .. . . .. . . .. . 20 ColloidalDispersion. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Suspension. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Free,Bound,andEntrappedWater. . . . . . . . . . . . . . . . . . . . . . 21 WaterActivity(A ). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 w RoleofWaterinFoodPreservationandShelfLifeofFood. . . . 22 WaterHardnessandTreatments. . . . . . . . . . . . . . . . . . . . . . . . 23 BeverageConsumptionRanking. . . . . . . . . . . . . . . . . . . . . . . . 23 Conclusion. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 ix
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