Reference no: EM133035945

1. Please explain what syneresis is and how it affects the quality or safety of food.

2. How do amphiphilic emulsifiers work in the emulsion?

3. There are ingredients and directions to make cookies, however, the cookies don't go brown. Please give a possible explanation(s). Ingredients: 2 ½ cups flours, 1 ½ tsp baking powder. ¾ tsp salt, 1 tsp cinnamon, 1 cup sugar, ¾ cup vegetable oil, 2 eggs, 1 tsp vanilla Directions: Sift together flour, baking powder (a mixture of a carbonate or bicarbonate and a weak acid), salt and cinnamon. In a separate bowl, combine sugar and oil. Add to the second mixture the eggs and vanilla. Add the flour mixture all at once and beat well. Shape the dough into ½ inch balls. Flatten the balls as thin as you can between lightly floured hands. (To give a corrugated effect, score them in parallel lines with a fork dipped in flour). Bake about 10-12 minutes on a lightly greased cookie sheet.

4. Explain why processed meats labeled as "Uncured" are actually cured in terms of chemical composition and typical characteristics of cured meat products.

5. The crushing of crisp or crunchy foods results in fracture and fragmentation, it appears that fracture and sound emission is associated. Atten burrow et al. (1992) reported that the sounds emitted during the crushing of a dry product are due to a sudden release of stored elastic energy. The association between mechanical fracture and sound emission has been further elaborated by other food scientists. Use an example to explain how to apply acoustic properties to check the food quality.