FTec121 Food Chemistry 1
1. The sorption isotherm for rice is at 20 ⁰C. Provided that at the measured water content of 12%,
relative humidity is at 75%. Supposed that it is in an unventilated condition and that the product state
of equilibrium is at relative humidity just below 60%, what are the implications for this with respect
to the risk of mold contamination given the mold growth threshold at a relative humidity of 75%?
Explain your answer.
FTec165 Food Quality Assurance
1. Choose 3 types of food product. Compare the quality characteristics of two products of more or less
similar type, and discuss why you’ll purchase one over the other.
2. Discuss the different sensory evaluation methods used in the measurement of food quality.
Refer to pdf sensory evaluation
3. Discuss in summary the role of sensory evaluation in the manufacturing industry.
Increased competition and new opportunities stimulated by progressively vanishing trade barriers and
expanding world markets, have greatly accelerated the food industry's world-wide requirement for new
products, quality improvements, extended shelf-life, increased productivity, and lower production and
distribution costs. Success within the framework of these new challenges will be directly related to the
industry's ability to develop more precise knowledge about consumer attitudes and perceptions related to
food products, and how these are best measured and implemented. Sensory evaluation is a critical
component to that process. Historically, sensory evaluation has often been associated with product
experts, and later as a more passive member of the product development team. Currently, the new
challenges facing the food industry are progressively transforming sensory to a more proactive role,
responsible for generating new product ideas based on unique sensory properties or unique consumer
segments identified only through sensory behavior. However, the survival of sensory evaluation as an
independent information resource is not guaranteed. Sensory evaluation must develop and improve its
methods and more clearly delineate its responsibilities and role in the food industry. This paper focuses
on the new and changing role for sensory evaluation in the food industry.
4. Discuss the method in the determination of titratable acidity in juices (e.g kalamansi juice)
Acid Titration Procedure for Ciders, Apple Juices and Cider Vinegar
You will need
0.1 M Sodium Hydroxide (NaOH) solution [0.1M potassium hydroxide (KOH) can also be used but is less
usual]* #
Phenolphthalein indicator in alcohol*
Keep both items closely stoppered in a cool dark place.
Various size syringes with volume markings (10 ml, 1 ml) and / or calibrated pipettes and a burette
Glass flasks or Sterilin Pots of 50 - 100 ml capacity.
Flexible bulb pipette
Distilled water (optional).
Procedure (for juices and ciders)
1. If measuring a cider, first degas the sample by heating on a stove or in a microwave oven until
briefly boiling. Don't allow the sample to splash or to lose volume by evaporation. And
beware if the cider has a lot of gas in it since it might fizz quite violently! Swirl
vigorously and then cool to room temperature.
2. Dispense 6.7 ml of sample into a clean Sterilin pot. The easiest way of doing this is to draw up an excess of
the liquid into a 10 ml syringe, then lining up the back of the plunger with the 10 ml mark. Dispense the
contents into the pot until the back of the plunger reads 3.3 ml. This will give an exact 6.7 ml of liquid in the
pot.. A calibrated pipette can more simply be used for this, if available. (If distilled water is available, the
accurately dispensed sample can be diluted to a larger volume eg 15 - 20 ml to make handling and
observation easier. But do not use tap water for dilution, since it will affect the result)
3. Add two or three drops of indicator solution to the pot, using the flexible bulb pipette.
4. In a fresh clean and dry 10 ml syringe, take up 10 ml of 0.1M NaOH solution, lining up the back of the plunger
with the 10 ml mark as before. A burette can be used for this stage (steps 4-6).
5. Slowly dispense NaOH dropwise from this syringe in 0.5 ml steps into the pot, swirling after each addition.
Stop when the sample has turned a permanent pink. and remains so for at least 10 seconds
6. Read the figure shown at the back of the plunger, and subtract it from 10 to get the total volume
delivered. This volume is X ml (e.g. 10 - 4.5 = 5.5)
7. The figure X represents the acid level in grams per litre of malic acid (e.g. 5.5). Divide X by ten to get the acid
in percent (e.g. 5.5 / 10 = 0.55% malic acid)
For vinegars
Follow the same procedure, but using a 1 ml syringe in step 1 and measuring just 0.60 ml of vinegar. Or
dilute the vinegar exactly ten times with distilled water before measurement and use 6 ml of diluted
solution.
Omit step 7. The volume dispensed will represent the acid in % acetic acid directly. Should be 5% or greater.
When finished...
Rinse out all items carefully with clean water (the syringes can be dismantled). Blot or shake dry if possible (tap
water is alkaline and may lead to inaccuracies if allowed to dry on to the equipment). Distilled water is best.
The Formula
The calculation formula for cider and juice is
% malic acid = (Volume of 0.1 M NaOH) x 10 x 0.067 / (Volume of sample)
By using an exact 6.7 ml of sample, the calculation can be avoided because everything is in tens! If a different
volume of juice or cider is used, the formula will be needed.
*The Reagents
The alkali and indicator can be bought on eBay. You can also buy stronger sodium hydroxide
solutions eg 1M and dilute them accurately with distilled or deionised water to the correct
working strength. If you want to make up your own NaOH solution from solid pellets, buy the
purest grade you can (laboratory or analytical, not technical). Beware that the pellets are
hygroscopic and also absorb CO2 from the air, so they must be kept tightly closed in a dry place
or they will lose their strength.
Dissolve exactly 4 grams of NaOH (or 5.61 g of KOH) in 500ml of distilled water and make up to
exactly 1 litre to make an 0.1M solution. Beware the solution will get hot! NaOH solid
and solutions are very corrosive and can cause irreparable damage to the eyes through
splashes. Wear a mask and goggles when you do this!
The 0.1M solution is not stable and will absorb carbon dioxide from the air and will lose its
strength, so the titration will become inaccurate. It should be replaced with fresh solution at
least annually, preferably more often.
It is possible to use a calibrated pH meter to replace the phenolphthalein indicator. In this case,
the end point is pH 8.2
#Note on nomenclature
0.1M is the correct chemical way to express things. M stands for 'molar' or 'one gram
mole per litre'. In old fashoned literature, the term 0.1N is often used, where N stands
for 'normal'. It so happens that for monobasic alkalis like sodium hydroxide, 0.1M and
0.1N are just the same thing. So you can use them interchangeably here. But in a lot of
cases you can't. Beware.
5. Discuss how volume of baked product can be determined using seed displacement method.
6. Write a mnemonic to help you remember the definition of the word defect.
7. Define the word defect.
an imperfection or abnormality that impairs quality, function, or utility
a shortcoming, fault, or imperfection:a defect in an argument; a defect in a machine.
lack or want, especially of something essential to perfection or completeness; deficiency: a defect
in hearing.
Also called crystal defect, lattice defect. Crystallography. a discontinuity in the lattice of a
crystal caused by missing or extra atoms or ions, or by dislocations.
verb (used without object)
to desert a cause, country, etc., especially in order to adopt another (often followed
by from or to):He defected from the U.S.S.R to the West.
8. Identify at least three products or service that you think is doing well in the market. Discuss and
make a narrative report about that product, including evidences that will justify your choice. Site
references of your information or data appropriately.
9. Write your own understanding on the factors that will provide assurance to consumers.
Why do consumers purchase something? Are these just random choices or based on
certain factors? Although we may not do it intentionally, but while making a buying
decision, we are influenced by a number of cultural and social factors. MarketingWit
provides the four major factors influencing the buying decisions of consumers.
To put it simply …
“Buying is a profound pleasure.”
― Simone de Beauvoir
What do you look for when you buy something? What are the ‘things’ that urge you to
get that perfect bag or the gorgeous pair of shoes? As a consumer, there are many
factors that affect our purchasing decisions. Most people are conditioned a certain way
to choose from millions of alternative products and make alternate purchasing
decisions. We may not know it, but the factors that influence buying decisions help the
consumers in recognizing needs, and finding ways to solve these needs. The decision
processes and acts involved in buying and using products is known as buying behavior,
or the buying decision of the consumers.
The factors that affect these decisions may be different for each individual. For example,
even though your friend and you may share same interests, when you are out shopping
for something, like shoes, your friend may love ballerinas, while you may love wedges.
The choices vary because influenced by the different factors in life, each person learns
to create mental shortcuts that provide a systematic way to choose among alternatives.
Key Factors that Influence Buying Decisions
Cultural Factors
Culture is one of the key factors that influences a consumer’s buying decisions. These
factors refer to the set of values, preferences, perceptions, and ideologies of a particular
community. At an early age, buyers learn to recognize acceptable behavior and choices
when selecting products.
For example, it is our culture that teaches us that, as a buyer, we need to make
payments and honor contracts, pay on time, observe rules, and assume responsibility
when seeking information. Sometimes ‘cultural shifts’, due to the influence of different
cultures indicate the need to introduce new products.
Each culture is further divided into various subcultures based on age, geographical
location, religion, gender (male/female), etc.
Social Factors
Social factors, which includes the groups to which the customer belongs, and his or her
social status, also affect purchase decisions. Human beings are innately social. They
need people to interact with, and make decisions. Social groups, like families, can
influence the buying decisions of consumers. These factors are further divided into:
Family
Family is one of the most important buying organizations in our society and, is thus, the
most influential group. Family has a direct or indirect influence on the behavior and
attitude of a buyer. In the traditional setting, it was the wife in a husband-wife model
relationship who was responsible for making buying decisions related to product
categories such as household products, food, and clothing. However, with more women
opting for full-time professional careers, these roles have changed. Today, it may be a
man doing the household shopping. So, it is important to have a marketing mix that
targets these consumers as well.
Social Status
Social class or status can also influence buying decisions. The members of a social class
are one that share similar behavior, values, and interests. Apart from income, people in
the same occupation, neighborhood, or educational system can belong to a shared
social classes.
Psychological Motivations
A person’s buying choices are influenced by four factors namely:
Motivation
Every person has different needs. There are physiological needs, biological needs, social
needs, etc. According to Maslow’s hierarchy of needs, human needs are arranged in a
hierarchy, from most pressing to least pressing. These include physiological needs such
as food and water, safety needs, social needs, esteem or ego needs, and self-
actualization needs.
Based on the nature of the needs, some may seem more important than others at some
point in time. Once basic physiological needs are fulfilled, a person moves on to acquire
other needs in the same order. This is when the need becomes a motive, and urges the
person to seek satisfaction by getting it.
Learning
With experience, a person’s behavior can change. This is learning. According to the
learning theory, when a person is exposed to strong motivations and positive
reinforcements, their buying decisions are altered.
Perception
Perception is how a buyer selects and interprets the information that he or she is
exposed to. A motivated person is ready to do something, but what he does is
influenced by his perception. Perception can be different for different individuals. So,
even when their needs are the same, the difference in perception can make them buy
different products. For example, although you and your friend both went to buy shoes,
she picked ballerinas because she felt more comfortable in them, while you picked
wedges because you felt it looked much more comfortable.
Beliefs and Attitudes
A consumer has specific beliefs about various products. These are usually descriptive
thoughts of how the product is. These thoughts can be acquired or learned over time.
This, in turn, affects consumer buying decision.
Personal Factors
Personal characteristics such as the consumer’s age, occupation, economic
circumstances, lifestyle, and personality have great influence on the buying decisions
and behavior.
Gender, Age and Life-cycle Stage
Do you remember the difference in the clothes you bought when you were 15, and the
clothes you bought when you were 25? Age has an impact on a person’s tastes and
buying motivations. As people age, they buy different goods and services. Gender also
influences what we buy. This is the reason you find beer ads on sports channels, and
household items ads during prime-time television series.
Occupation and Economic Circumstances
A person’s occupation and economic circumstances affects the product choices he/she
makes. For example, a manager is more likely to buy a business suit as compared to a
blue-collar worker in a factory. Similarly, economic stability, income, and savings, all
contribute to how a consumer makes a purchase decision.
Lifestyle and Values
How a person lives in society, and his values and interests affect his purchase decisions.
Lifestyles may differ even if people belong to the same social class, subculture, or
occupation. Some people buy based on their views of the world, while others may want
to purchase influenced by the opinions of others. There are some who have a desire for
variety and risk taking, and thus, buy accordingly.
Personality
A distinct personality, which includes unique psychological characteristics, is an
important determinant of consumer decisions. Some common personality types include
aggressive, social, defensive, dominant, etc.
Marketing strategies including a great market mix are one of the best ways of
influencing consumer behavior. Clever marketing campaigns persuade people and
influence what they buy. Consumer decision-making process and behavior is highly
unpredictable. For marketing companies, knowing the factors that affect buying
decisions can help in assessing the impact of their marketing strategies, and how they
can further improve them to appeal to the consumers.
10. Choose a product and identify specific sources of defects on that specific product of choice.
11. How could a personnel of the food manufacturing first influence the success of a quality program?
12. Present in writing a simple case showing the advantages of defect prevention and control.
DEFECT PREVENTION: REDUCING COSTS AND ENHANCING
QUALITY
Prevention is better than cure” applies to defects in the software development life cycle as well as
illnesses in medical science. Defects, as defined by software developers, are variances from a
desired attribute. These attributes include complete and correct requirements and specifications
as drawn from the desires of potential customers. Thus, defects cause software to fail to meet
requirements and make customers unhappy.
And when a defect gets through during the development process, the earlier it is diagnosed, the
easier and cheaper is the rectification of the defect. The end result in prevention or early detection
is a product with zero or minimal defects.
How serious are defects in software development? In the United States, up to 60 percent of
software developers are involved in fixing errors, Computer Finance Magazine reported in 1998. This
fact alone, without consideration of providing the quality needed to please customers, shows the
value of preventing software defects.
Advantage of Early Defect Detection
Data to support the need for early fixes of software defects is supplied by several reports. The
National Institute of Standard Technology (NIST) published a study in 2002 noting that the cost of
fixing one bug found in the production stage of software is 15 hours compared to five hours of
effort if the same bug were found in the coding stage.
The Systems Sciences Institute at IBM has reported that the cost to fix an error found after product
release was four to five times as much as one uncovered during design, and up to 100 times more
than one identified in the maintenance phase (Figure 1).
Figure 1: Relative Costs to Fix Software Defects (Source: IBM Systems Sciences Institute)
Can software defects be prevented by simply logging them into some “defect tracking
tool/system,” documenting them and providing fixes for them? The obvious answer is no, though
this is the first step toward defect prevention.
Defect prevention involves a structured problem-solving methodology to identify, analyze and
prevent the occurrence of defects. Defect prevention is a framework and ongoing process of
collecting the defect data, doing root cause analysis, determining and implementing the corrective
actions and sharing the lessons learned to avoid future defects.
Principles of Defect Prevention
How does a defect prevention mechanism work? The answer is in a defect prevention cycle
(Figure 2). The integral part of the defect prevention process begins with requirement analysis –
translating the customer requirements into product specifications without introducing additional
errors. Software architecture is designed, code review and testing are done to find out the defects,
followed by defect logging and documentation.
Figure 2: Defect Prevention Cycle (Source: 1998 IEEE Software Productivity Consortium)
The blocks and processes in the gray-colored block represent the handling of defects within the
existing philosophy of most of the software industry – defect detection, tracking/documenting and
analysis of defects for arriving at quick, short-term solutions.
13. Discuss simple why purchasing defective raw materials results in high production losses.
14. Make an investigative report to answer why dead microbial cells were high on the finished product.
What could have happened in the production that led to such? Is it reasonable that all cans were just
buried, and not reprocessed or sold? What would be the implications of such event towards the
company?
15. Discuss the advantages of Toyota’s suppliers guidelines on delivering supplies at exact time and date
it is needed. Write your perspective by relating other aspects in supply, delivery and storage.
16. As an owner of a manufacturing company, what conditions will you set or made to agree to before
supplying raw materials in your company?
17. Write a review about extraneous material detection cases on foods distributed in the Philippine
supply and/or researchers. Describe the procedure of detection , what equipment was used in
detection. Site references appropriately.
18. Write a reaction paper about the food supplies in your house, if there’s visible extraneous in it.
19. How will you carry out the microbiological testing of a given sample in your food microbiology
laboratory class?
20. Discuss why the psychrotrophic bacterial count is determined in milk.
21. What is aerobic plate count?
22. Explain the importance of histological testing in labeling verification activities.
23. Write a reaction paper on the journal “Histological Investigation of Fermented Sausages Sold in
Sanli Urfa Province by Harem and Kilic Altun (2018). Write your own thoughts about the paper and
its content, as well as the problem you deciphered when you are reading it.
Math109n Integral Calculus
1. Explain in your own words the difference between the power function and the exponential function.
2. Describe the difference between the explicit form of a function and an implicit equation. Give
example for each form.
3. Describe how the higher derivatives related to the first derivative.
4. How will you express the third derivative of G(x)?
