Food Rheology and Sensory Evaluation — Winter 2019

Define the following terms. 1 Creep 2 Secant Modulus 3 Bingham plastic

Define rheology. State the significance of food rheology study.

What type of fluid behavior is applicable to molten chocolate mass? Derive its mathematical expression by using Newton’s viscosity law.

In a resonance technique, a potato finger 60 mm long and 20 mm in diameter was tested under compression. The recorded resonant frequency obtained was 187 Hz. If the mass density of the sample is 1.98 g/cm3, calculate the modulus of elasticity of the sample.

Draw electrical equivalence of: Spring; Dashpot; Maxwell model and Kelvin Model

Prove that stress relaxation is 36.8% of initial stress in Maxwell Model.

Compare leathery product and crispy product with help of force deformation curve and explain.

Classify food emulsions on the basis of internal phase ratio.

Define HLB index. How it can be used in the selection of emulsifier for a particular food system? State the limitations of HLB index.

Discuss the calibration and working of E-Nose used for food analysis.

State the significance of the followings in sensory evaluation.

Defining project objective ii) Sample screening

Highlight on the classification of sensory evaluation tests.

Discuss CIE system for food color measurement.

Introduce the following tests used for textural measurement.

Fundamental Test ii) Empirical Test iii) Imitative Test

XYZ company developed new packaging material for food product. Estimated shelf life in new packaging material is 7 days more than existing packaging material. The company would like to confirm overall acceptability of product packed in new packaging material by conducting sensory evaluation. Which type of sensory evaluation test will be more appropriate? Design sensory evaluation score card.

Enlist steps for training of descriptive type panel members. Discuss each steps with its significance.

State the effect of following parameters on molten chocolate mass behavior.

Particle size distribution ii) Thixotropy

Draw a well labeled Time vs. Force representation obtained during textural profile analysis.

State the textural measurement principle in the following instruments.

Bostwick consistometer ii) Tenderometer iii) Farinograph

Compare paired comparison test with ranking test of sensory evaluation.

What do you understand chain of sensory perception? Differentiate between sensation and perception in sensory evaluation. What are different controls employed to prevent biases during sensory evaluation? State the importance of each control.

What are different types of threshold value?

What do you understand by multiple sample difference test? State its application areas in food industries.

Discuss different types of food emulsion destabilization phenomena.