1. Examine the ingredient list for Yves Jumbo Veggie Dogs. Vegetable protein and a vegetable gum are included to help give the product its structure. Identify these ingredients and discuss their functionality with respect to product structure. (8 marks)
The proteins from vegetables in Yves Jumbo Veggie Dogs are soy, gluten, tofu, and wheat. Tofu is made from water, soybeans and magnesium chloride. The function of these proteins is to add structure to the veggie dogs via their emulsifying properties. Due to the reason that proteins have hydrophobic and hydrophilic characteristics, they can bond the oil-water dispersion systems. The hydrophobic characteristic is an amine group, where the hydrophilic is an acid group.
Carrageenan is the vegetable…show more content… The first is a sugar alcohol, also known as polyol, and can give sweetness to a product with less calories than sugar. Acesulfame-K is an artificial sweetener that is calorie free and is often implemented with aspartame or sucralose to remove and after-taste. Acesulfame-K is about 200 times sweeter than sugar. Sucralose is about 600 times sweeter than sucrose, yet is still a sweetener less the calories. For the reason that these products are exponentially sweeter than sugar, I think they contributed greatly to the flavour of the end product, despite the volume of sweetener used not being very…show more content… 5. A bowl of potato salad was left on the picnic table for 3 hours on a hot summer day. The microbial load was 300 CFU/g when the salad was put on the table. Would the salad be spoiled after the 3 hour period? (Base your assessment on 1,000,000,000 CFU/g as the threshold for spoilage.) Assume a generation time of 20 minutes under ideal growing conditions, with no deaths, immigration or emigration. (5 marks)
Generations
20 min = 3 gen/hr
# of gen in 3 hr = 9 gen
Number of CFU/g
=300 CFU/g(29)
=153600 CFU/g
This means that after the 3 hour period the salad will not go bad because on 153600 CFU/g will be present. The threshold for spoilage is 1000000000 CFU/g.
6. Strawberries are quick frozen at a rate of 6500 kg/h. The fruit enters the freezer at a temperature of 15°C and is frozen to a final temperature of -20°C. Calculate the rate of heat removal per hour. (5 marks)
Sensible heat above freezing
Q= m x Cp x ∆T
Q= enthalpy (heat) m=mass of
