This document provides a list of 9 questions related to food technology and engineering that will be covered in a tutorial on February 9th and 11th, 2015. The questions cover topics like the carbohydrate content of different foods, how soft-centered chocolate is made, the relative sweetness of invert sugar, how starch behaves when heated in water, how fruit peel is removed in canned fruit manufacturing, carbohydrate structures in different foods, and the formation and separation of sorbitol and mannitol.
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TUTORIAL - CN4215R - 9TH FEB & 11TH FEB 2015.pdf
This document provides a list of 9 questions related to food technology and engineering that will be covered in a tutorial on February 9th and 11th, 2015. The questions cover topics like the carbohydrate content of different foods, how soft-centered chocolate is made, the relative sweetness of invert sugar, how starch behaves when heated in water, how fruit peel is removed in canned fruit manufacturing, carbohydrate structures in different foods, and the formation and separation of sorbitol and mannitol.
This document provides a list of 9 questions related to food technology and engineering that will be covered in a tutorial on February 9th and 11th, 2015. The questions cover topics like the carbohydrate content of different foods, how soft-centered chocolate is made, the relative sweetness of invert sugar, how starch behaves when heated in water, how fruit peel is removed in canned fruit manufacturing, carbohydrate structures in different foods, and the formation and separation of sorbitol and mannitol.
1. Which of these do not contain carbohydrates? Which of
these has the lowest carbohydrate content?
a. Cheese b. Bread c. Wine d. Milk e. White cabbage f. Apple g. Chinese sausage h. Coarse sugar
2. How is the soft centered chocolate made?
3. What is the relative sweetness of invert sugar?
Sucrose ------- glucose + fructose
(refer to notes)
4. What happens when you add wet starch in cooking?
5. Pea starch under heating in water. Potasto starch under heating in water. a. What is the difference? b. Does bread baking involve starch gelatinization?
6. How is the peel removed in canned fruit manufacturing?
Example orange slices. 7. Aldose are all reducing sugars whereas ketose are all nonreducing sugars. Is this statement correct? 8. Which of these contain neither glucose, galactose and fructose? a. Tomato b. Grapes c. peas d. onion
9. Glucose ---------------- Sorbitol +
Raney Ni
Mannitol
What is the formation mechanism of unwanted mannitol?