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Practicum verslagen van food technology for nutritionists
- Course
- Institution
Dit document bevat een overzicht van alle practicums van het vak food technology for nutritionists.
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Verslagje van de evaluatie van het practicum FCH12306Naam:
Reg. Nr.:
Instructies
Sla dit document op met je naam in de titel.
Plaats onder elk kopje de overall figuur. Zie vragen evaluatieblokjes. Als alle figuren gemaakt zijn, dan
dit document inleveren (uploaden) op Brightspace in folder practicum.
1. Plaats hieronder de eiwit figuren (enzymactiviteit op verhit en onverhit soja eiwit, % caseine
en wei in melk, schuim halfwaardetijd van verhit en onverhit lysozym)
Enzymactiviteit soja eiwit
12
10
Enzymactiviteit (umol/g)/min
8
6
4
2
0
Onverhit soja eiwit Verhit soja eiwit
Concentratie eiwitten in melk
3.00
2.50
Concentratie in melk (%)
2.00
1.50
1.00
0.50
0.00
Caseine Wei
, Halfwaardetijd lysozym eiwit
800.00
700.00
600.00
Halfwaardetijd (sec)
500.00
400.00
300.00
200.00
100.00
0.00
Onverhit lysozym eiwit Verhit lysozym eiwit
2. Plaats hieronder de lipiden / friet figuren (vetopname na bakken (ontdooid / bevroren)
verdampt vocht na bakken (ontdooid / bevroren), peroxidegetal (vers en gebruikt))
Vet opname friet
Hoeveelheid opgenomen vet (g/100 g)
14.00
12.00
10.00
8.00
6.00
4.00
2.00
0.00
Bevroren Ontdooid Bevroren Ontdooid
Oven Oven Frituren Frituren
Verdampte hoeveelheid vocht (g/100 g)
Vochtgehalte friet
35.00
30.00
25.00
20.00
15.00
10.00
5.00
0.00
Bevroren Ontdooid Bevroren Ontdooid
Oven Oven Frituren Frituren
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