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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 ]
It is a fundamental sensory attribute which, along with taste and smell, determines the overall flavor of a food item. [1] [2] Mouthfeel is also sometimes referred to as texture. [2] It is used in many areas related to the testing and evaluating of foodstuffs, such as wine-tasting and food rheology. [3]
We spoke with a food scientist to find out which foods you should always cook in cast iron. Meet Our Expert Bryan Quoc Le, Ph.D., food scientist and author of 150 Food Science Questions Answered
Soil texture is a classification instrument used both in the field and laboratory to determine soil classes based on their physical texture. Soil texture can be determined using qualitative methods such as texture by feel, and quantitative methods such as the hydrometer method based on Stokes' law .
As meat cooks, the iron atom loses an electron, moving to a +3 oxidation state and coordinating with a water molecule (H 2 O ), which causes the meat to turn brown. Searing raises the meat's surface temperature to 150 °C (302 °F), yielding browning via the caramelization of sugars and the Maillard reaction of amino acids.
The speed of decomposition depends on several factors, including ambient humidity, temperature, and the presence of pathogens. Most types of untreated meat cannot be kept at room temperature for lengthy periods before spoiling. Spoiled meat changes color and exudes a foul odor. Ingestion can cause serious food poisoning.
She worked at General Foods from 1952 until her 1986 retirement, where she retired as a principal scientist. Szcześniak developed the now-standard Sensory Texture Profile Analysis, [ 3 ] which analyzes, quantifies and places in correct sequence all textural properties perceived from the moment a piece of food is placed in the mouth until the ...