Food Processing
Name 3 hurdles in yogurt
pasteurization, refrigeration, low pH
What are the two types of rancidity?
hydrolytic/lipolytic & oxidative
25C - 5 days
6
How old am I?
41
Name 3 types of browning
Maillard, enzymatic, caramelization
Spell the common indicator used in TA analysis
phenolphthalein
Name a common media for coliform enumeration
VRBA
What is the color of our ice machine?
blue
What is my favorite song?
Red
What is invert syrup and how is it made?
sucrose split into glucose & fructose
high heat & acid or enzymatic conversion
What is the name of our instrument to measure protein?
Kjeltec
You test a cutting board with a Rodac and get no colonies. What's the count?
0 cfu/25 cm2 for cutting board
What is the name of the handheld instrument used to measure 'hardness' in apples?
Magness-Taylor
What was my first job after graduating from this program?
canning facility - Money's mushrooms
What is the name of the enzyme we test for to determine if a product is correctly blanched?
peroxidase
For Vitamin C determination, what ingredient was added to the juice to stabilize Vitamin C?
metaphosphoric acid
What does TTC stand for?
triphenyl tetrazolium chloride
In what year did the Food Technology program start?
1964
What is my vehicle make and color?
Toyota - gold
What are the requirements for calling a product 'jam with pectin'
27% fruit & 66% sugar
What is the anisidine value?
used to measure secondary oxidation of fat/oil
Used in conjunction with peroxide value to give TOTOX value
What is the pore size for membrane filtration?
0.45 microns
What is the room number for the autoclave?
1229
What is the name and age of my middle son, and what is he currently doing?
Chris 22 - Masters of Applied Science