The document discusses flavor and the five basic tastes that can be detected by the human tongue: sweet, sour, salty, bitter, and umami. It provides details on each taste, including the chemical compounds that produce them and examples of foods that exemplify each one. The document also discusses additional topics related to flavor, such as natural fruit concentrates, common flavoring compounds, vanilla flavoring production and compounds, uses of vanilla essential oil, cacao bean processing, and monosodium glutamate production.
Louis- Camille Maillard described a browning reaction between reducing sugars and amino groups. Despite not being the first to report the reaction, Maillard was the first to realize the significance of the reaction in areas as diverse as plant pathology, geology and medicine
A discussion on the food additives used in the food industry. This only focuses on stabilizers and thickeners, fat replacers,
masticatory substances, firming texturizers, appearance control, clarifying agents, flour bleaching agents, bread improvers and anti-caking agents
Louis- Camille Maillard described a browning reaction between reducing sugars and amino groups. Despite not being the first to report the reaction, Maillard was the first to realize the significance of the reaction in areas as diverse as plant pathology, geology and medicine
A discussion on the food additives used in the food industry. This only focuses on stabilizers and thickeners, fat replacers,
masticatory substances, firming texturizers, appearance control, clarifying agents, flour bleaching agents, bread improvers and anti-caking agents
Presentation by
Primary Information Services
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In refining process, physical and chemical processes are combined to remove undesirable natural as well as environmental-related components from the crude oil.
Maillard reaction is the mother of all reactions ; Responsible for the characteristics thousands of flavours and appealing colour of majority of food products treated at high temperatures . There are different factors effecting rate of this reaction. Pool of flavours are produced here through a series of complex reactions .Imitating maillard reaction products has been a trending reasearch for scientists for meat flavours specially.
Presentation by
Primary Information Services
www.primaryinfo.com
mailto:primaryinfo@gmail.com
Download PDF Version at
https://www.slideshare.net/thorapadi/presentations
See You tube Channel
https://www.youtube.com/user/ch600091/videos?view_as=subscriber
In refining process, physical and chemical processes are combined to remove undesirable natural as well as environmental-related components from the crude oil.
Maillard reaction is the mother of all reactions ; Responsible for the characteristics thousands of flavours and appealing colour of majority of food products treated at high temperatures . There are different factors effecting rate of this reaction. Pool of flavours are produced here through a series of complex reactions .Imitating maillard reaction products has been a trending reasearch for scientists for meat flavours specially.
Natural sweetener which have low calorific value, can be used in diabetic and obese patient. some of them are taste modifying agents, which are not sweet in taste but modify the taste of sour food, can be used as natural sweetener instead of artificial sweetening agents which are high in calorie and can be harmful to our body.
Definition
noun, plural: volatile oils
A substance of oily consistency and feel especially one that is derived from a plant tissue (in contrast to fatty oil that does not evaporate when exposed to air and saponifies)
Supplement
Volatile oils are oils that are characterized by their volatility and failure to saponify. They evaporate when they are exposed to the air and thus are capable of distillation. They are derived from plant tissues. Thus, they may be produced naturally by extraction, particularly by distillation, often by using steam. They may also be made synthetically.
As medicines, volatile oils are used as stimulants, stomach aches, correctives, and carminatives. Other use of volatile oil is for purposes of flavoring (e.g., peppermint oil). But the most common use of volatile oil is for the production of perfumes, cosmetics, soaps, and the like.
Volatile oil is sometimes called an essential oil. An essential oil is known for being a concentrated hydrophobic liquid with plant-derived, volatile aroma compounds. It is referred to as essential since it contains what seems to be the essence of the plant’s fragrance.
Volatile oils are oils that are characterized by their volatility and failure to saponify. They evaporate when they are exposed to the air and thus are capable of distillation. They are derived from plant tissues. Thus, they may be produced naturally by extraction, particularly by distillation, often by using steam. They may also be made synthetically.
As medicines, volatile oils are used as stimulants, stomach aches, correctives, and carminatives. Other use of volatile oil is for purposes of flavoring (e.g., peppermint oil). But the most common use of volatile oil is for the production of perfumes, cosmetics, soaps, and the like.
Volatile oil is sometimes called an essential oil. An essential oil is known for being a concentrated hydrophobic liquid with plant-derived, volatile aroma compounds. It is referred to as essential since it contains what seems to be the essence of the plant’s fragrance
Sachpazis:Terzaghi Bearing Capacity Estimation in simple terms with Calculati...Dr.Costas Sachpazis
Terzaghi's soil bearing capacity theory, developed by Karl Terzaghi, is a fundamental principle in geotechnical engineering used to determine the bearing capacity of shallow foundations. This theory provides a method to calculate the ultimate bearing capacity of soil, which is the maximum load per unit area that the soil can support without undergoing shear failure. The Calculation HTML Code included.
Water scarcity is the lack of fresh water resources to meet the standard water demand. There are two type of water scarcity. One is physical. The other is economic water scarcity.
Overview of the fundamental roles in Hydropower generation and the components involved in wider Electrical Engineering.
This paper presents the design and construction of hydroelectric dams from the hydrologist’s survey of the valley before construction, all aspects and involved disciplines, fluid dynamics, structural engineering, generation and mains frequency regulation to the very transmission of power through the network in the United Kingdom.
Author: Robbie Edward Sayers
Collaborators and co editors: Charlie Sims and Connor Healey.
(C) 2024 Robbie E. Sayers
CFD Simulation of By-pass Flow in a HRSG module by R&R Consult.pptxR&R Consult
CFD analysis is incredibly effective at solving mysteries and improving the performance of complex systems!
Here's a great example: At a large natural gas-fired power plant, where they use waste heat to generate steam and energy, they were puzzled that their boiler wasn't producing as much steam as expected.
R&R and Tetra Engineering Group Inc. were asked to solve the issue with reduced steam production.
An inspection had shown that a significant amount of hot flue gas was bypassing the boiler tubes, where the heat was supposed to be transferred.
R&R Consult conducted a CFD analysis, which revealed that 6.3% of the flue gas was bypassing the boiler tubes without transferring heat. The analysis also showed that the flue gas was instead being directed along the sides of the boiler and between the modules that were supposed to capture the heat. This was the cause of the reduced performance.
Based on our results, Tetra Engineering installed covering plates to reduce the bypass flow. This improved the boiler's performance and increased electricity production.
It is always satisfying when we can help solve complex challenges like this. Do your systems also need a check-up or optimization? Give us a call!
Work done in cooperation with James Malloy and David Moelling from Tetra Engineering.
More examples of our work https://www.r-r-consult.dk/en/cases-en/
Explore the innovative world of trenchless pipe repair with our comprehensive guide, "The Benefits and Techniques of Trenchless Pipe Repair." This document delves into the modern methods of repairing underground pipes without the need for extensive excavation, highlighting the numerous advantages and the latest techniques used in the industry.
Learn about the cost savings, reduced environmental impact, and minimal disruption associated with trenchless technology. Discover detailed explanations of popular techniques such as pipe bursting, cured-in-place pipe (CIPP) lining, and directional drilling. Understand how these methods can be applied to various types of infrastructure, from residential plumbing to large-scale municipal systems.
Ideal for homeowners, contractors, engineers, and anyone interested in modern plumbing solutions, this guide provides valuable insights into why trenchless pipe repair is becoming the preferred choice for pipe rehabilitation. Stay informed about the latest advancements and best practices in the field.
Immunizing Image Classifiers Against Localized Adversary Attacksgerogepatton
This paper addresses the vulnerability of deep learning models, particularly convolutional neural networks
(CNN)s, to adversarial attacks and presents a proactive training technique designed to counter them. We
introduce a novel volumization algorithm, which transforms 2D images into 3D volumetric representations.
When combined with 3D convolution and deep curriculum learning optimization (CLO), itsignificantly improves
the immunity of models against localized universal attacks by up to 40%. We evaluate our proposed approach
using contemporary CNN architectures and the modified Canadian Institute for Advanced Research (CIFAR-10
and CIFAR-100) and ImageNet Large Scale Visual Recognition Challenge (ILSVRC12) datasets, showcasing
accuracy improvements over previous techniques. The results indicate that the combination of the volumetric
input and curriculum learning holds significant promise for mitigating adversarial attacks without necessitating
adversary training.
2. Flavor is the sensory impression of food
or other substance, and is determined
primarily by the chemical senses of taste
and smell.
3. When humans eat, they use all of their
senses to form general judgments about
their food, but it is taste that is the most
influential in determining how delicious a
food is.
6. – Foods rich in simple carbohydrates such as
sugar are those most commonly associated
with sweetness.
7.
8. –Sourness is the taste that detects
acidity. The sourness of substances
is rated relative to dilute HCl.
9.
10.
11.
12. –Saltiness is a taste produced primarily
by the presence of sodium ions. Other
ions of the alkali metals group also taste
salty, but the further from sodium, the
less salty the sensation is.
13.
14. – Bitterness is the most
sensitive of the taste,
and many perceive it as
unpleasant, sharp, or
disagreeable, but it is
sometimes desirable and
intentionally added via
various bittering agents.
15.
16. –Umami is an appetitive taste and
is described as a savory or meaty
taste.
17.
18.
19. – The principles of perfume blending also
hold good for flavor manufacturing. The
best flavoring essences are natural
products altered and reinforced when
necessary by synthetics.
20. – In addition to alcohol as vehicle, glycerin
and isopropyl alcohol are used for liquid
preparations.
– Many essential oils find application in the
flavor industry, the more common being spice
oils, citrus oils, peppermint, and spear mint.
22. Natural Fruit Concentrates
– Although the essential oils used in flavoring are the
same grade and source as those used for perfumes,
fruit flavors are somewhat different manner. It is
because of the large percentage of water in most
common fruits and the presence of considerable
amount of sugar and other easily fermented materials.
23. – Distillation and Extraction of the fruit
– ripe fruit is stoned
– Accentuates the hidden flavors of food when it is used
– Subjected to steam distillation and rectification until all aroma is
concentrated in a small portion of the aqueous distillate
– Extraction with low-boiling petroleum ether. The ether is
removed under vacuum to leave an
essence/quintessence of the fruit
24. – Extraction of the Juice
– The expressed/filtered juice is extracted directly
without distillation.
– Occasionally, the juice is allowed to ferment
slightly before extraction to result in a fuller flavor
25. – Concentration of the Juice
• By Evaporation
– the expressed and filtered juice is concentrated in vacuum
evaporators with a low degree of heat until the water is largely
driven off and the sugar concentration is high enough to inhibit
bacterial growth[60%].
• This method often has a “jam”, or cooked flavor,
especially in the case of strawberries.
26. – Concentration of the Juice
• Progressive Freeze Concentration/ Cryoconcentration
– the mush of practically pure water ice is filtered off, and the
partly concentrated juice is refrozen and filtered again.
– the optimum method of producing concentrates
32. Vanilla
– It is the immature fruit of the orchid Vanilla planifolia
and is cultivated as a vine on trees which support it.
• Vanilla is used in a broad range of flavors and
fragrances. Vanilla extract contains more than 250
chemical components, and is generally extracted
through percolation method or the oleoresin method.
• It is the second most expensive spice in the world
market, and one of the most widely used
flavors/fragrances.
33. – The pods are picked when they are just starting to turn from a uniform green to
yellow at the tip and have a rather disagreeable odor. They undergo curing
treatment for 3 to 5 months. The cured bean is pliant, shiny, and dark-colored.
The odor will become full and rich, and the treatment might leave white
aromatic crystals on the surface of the bean.
What happened?
In a chemist’s tongue, the glucoside glucovanillin, present in the bean, is acted
upon by a ferment and was split into glucose, vanillin and other aromatics.
34. – Substances identified present in the vanilla bean are:
• Anisic acid, alcohol, and aldehyde
• Vanillic acid and alcohol
• Cinnamic acid and its esters
• Vanillin
• Ethyl vanillin
• And possibly other homologs of vanillin
35. • Percolation method: an ethanol/water solution in the range of 25-
50:65-50 (v/v) is used as a solvent and circulated over and through
the beans under vacuum. This process creates a four-fold strength
vanilla.
• Oleoresin method: whole beans are pulverized and then ethanol
is circulated over the beans, under vacuum, at 45°C. The excess
alcohol is removed by evaporationand the process yields a ten-fold
strength vanilla
36. Uses
• Febrifuge: Vanilla essential oil can effectively reduce
fevers by fighting infections
• Anti-carcinogenic: To some extent, the anticarcinogenic
property of vanilla oil comes from its antioxidant
properties
• Antioxidant: This property of vanilla essential oil alone
can take care of most of your problems.
37. – Cacao Bean, the seed of
Theobroma cacao L.
– Grows in the tree in pods with
30-60 beans.
– Pods are split open, and the
watery pulp containing the seeds
is allowed to ferment in boxes
38. Monosodium Glutamate
(MSG)
– Sodium 2-aminopentanedioate,
COOH(CH2)2CH(NH2)COONa
– An important flavoring agent, yet
has no flavor of its own
– Accentuates the hidden flavors
of food when it is used
39. – Previously it was made by hydrolysis of wheat gluten,
which contains about 25% glutamic acid, but since the
mid 1960s it is mostly made by submerged bacterial
fermentation of carbohydrates.
– MSG exists as stereoisomers but only the naturally
occurring L-glutamate form is used as a flavor enhancer.
Manufactured MSG contains over 99 %of the naturally
predominant L-glutamate form.
