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Food rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions. [1] The consistency, degree of fluidity , and other mechanical properties are important in understanding how long food can be stored, how stable it will remain, and in determining food texture.
Soil texture determines total volume of the smallest pores; [56] clay soils have smaller pores, but more total pore space than sands, [57] despite a much lower permeability. [58] Soil structure has a strong influence on the larger pores that affect soil aeration , water infiltration and drainage . [ 59 ]
Soil properties that can be measured quantitatively are used in this classification system – they include: depth, moisture, temperature, texture, structure, cation exchange capacity, base saturation, clay mineralogy, organic matter content and salt content. There are 12 soil orders (the top hierarchical level) in soil taxonomy.
The reduced iron compounds cause poorly drained soil to appear gray or blue, and because reduced iron is soluble in water, it may be removed from the soil during prolonged saturation. This often exposes the light gray colors of bare silicate minerals, and soils with a low chroma from iron reduction or depletion are said to be gleyed .
Consequently, the rolling process is often followed by a heat treatment to reduce the amount of unwanted texture. Controlling the production process in combination with the characterization of texture and the material's microstructure help to determine the materials properties, i.e. the processing-microstructure-texture-property relationship.
Food moisture analysis is the determination of the concentration of water in a food sample. A variety of techniques may be used including Karl Fischer titration and loss on drying. Many technical standards exist which define test methods for determining moisture in different types of food.
Intermediate moisture foods (IMF) are shelf-stable products that have water activities of 0.6-0.85, with a moisture content ranging from 15% - 40% and are edible without rehydration. [1] These food products are below the minimum water activity for most bacteria (0.90), but are susceptible to yeast and mold growth .
Surface ripening of some cheeses, such as Saint-Nectaire cheese, may also be influenced by yeasts which contribute flavour and coat texture. [9] Others are allowed by the cheesemaker to develop bacterial surface growths which give characteristic colours and appearances. The growth of Brevibacterium linens, for example, creates an orange coat to ...