FOOD DEHYDRATION: A DICTIONARY AND GUIDE

By B. MASAK

TEARIN); MONOACETOMONOGLYCERIDES (E G MONOACETOMONO- STEARIN) IN WHICH ONE HYDROXYL GROUP OF THE GLYCEROL IS FREE ALSO KNOWN AS PARTIAL GLYCERIDE ESTERS THEY ARE NON-GREASY AND HAVE LOWER MELTING POINTS THAN THE CORRESPONDING TRIACYLGLYCEROL THEY ARE USED IN SHORTENINGS AND SPREADS, AS ?LMS FOR COATING FOODS AND AS PLASTICISERS FOR HARD FATS ACETOHEXAMIDE ORAL HYPOGLYCAEMIC AGENT USED TO TREAT NON- INSULIN-DEPENDENT DIABETES MELLITUS ACETOIN ACETYL METHYL CARBINOL, A PRECURSOR OF DIACETYL, WHICH IS ONE OF THE CONSTITUENTS OF THE ?AVOUR OF BUTTER ACETOIN AND DIACETYL ARE PRODUCED BY BACTERIA DURING THE RIPENING OF BUTTER ACETOMENAPHTHONE SYNTHETIC COMPOUND WITH VITAMIN K ACTIVITY; VITAMIN K3, ALSO KNOWN AS MENAQUINONE-0 ACETONE ONE OF THE KETONE BODIES FORMED IN THE BODY IN FASTING ALSO USED AS A SOLVENT, E G IN VARNISHES AND LACQUER CHEMICALLY DIMETHYL KETONE OR PROPAN-2-ONE ((CH3)2C=O) ACETYLATED MONOGLYCERIDE AN EMULSI?ER MANUFACTURED BY INTER- ESTERI?CATION OF FATS WITH GLYCERYL TRIACETATE (TRIACETIN) OR ACETY- LATION OF MONOGLYCERIDES WITH ACETIC ANHYDRIDE CHARACTERISED BY SHARP MELTING POINTS AND STABILITY TO OXIDATIVE RANCIDITY ACETYLCHOLINE THE ACETYL ESTER OF CHOLINE, PRODUCED AS A NEURO- TRANSMITTER AT CHOLINERGIC NERVE ENDINGS IN THE BRAIN AND AT NEU- ROMUSCULAR JUNCTIONS ACHALASIA DIF?CULTY IN SWALLOWING OWING TO DISTURBANCE OF THE NORMAL MUSCLE ACTIVITY OF THE OESOPHAGUS, SOMETIMES CAUSING REGURGITATION AND SEVERE CHEST PAIN ALSO KNOWN AS CARDIOSPASM ACHENE BOTANICAL TERM FOR SMALL, DRY ONE-SEEDED FRUIT WHICH DOES NOT OPEN TO LIBERATE THE SEED, E G NUTS ACH INDEX ARM, CHEST, HIP INDEX A METHOD OF ASSESSING A PERSON’S NUTRITIONAL STATUS BY MEASURING THE ARM CIRCUMFERENCE, CHEST DIAMETER AND HIP WIDTH SEE ALSO ANTHROPOMETRY ACHLORHYDRIA FAILURE OF SECRETION OF GASTRIC ACID AND INTRINSIC FACTOR, WHICH ARE SECRETED BY THE GASTRIC PARIETAL (OXYNTIC) CELLS COMMONLY ASSOCIATED WITH ATROPHY OF THE GASTRIC MUCOSA WITH ADVANCING AGE SEE ALSO ANAEMIA, PERNICIOUS; GASTRIC SECRETION ACHOLIA ABSENCE OR DE?CIENCY OF BILE SECRETION ACHOTE SEE ANNATTO ACHRODEXTRIN DEXTRINS FORMED DURING ENZYMIC HYDROLYSIS OF STARCH WHICH GIVE NO COLOUR (ACHROMOS) WHEN TESTED WITH IODINE ACHROMOTRICIA LOSS OF THE PIGMENT OF HAIR ONE OF THE SIGNS OF PANTOTHENIC ACID DE?CIENCY IN ANIMALS, BUT THERE IS NO EVIDENCE THAT PANTOTHENIC ACID AFFECTS LOSS OF HAIR COLOUR IN HUMAN BEINGS ACHYLIA ABSENCE OF A SECRETION; E G ACHYLIA GASTRICA IS ABSENCE OF GASTRIC SECRETION ACID–BASE BALANCE BODY ?UIDS ARE MAINTAINED JUST ON THE ALKALINE SIDE OF NEUTRALITY, PH 7 35–7 45, BY BUFFERS IN THE BLOOD AND TISSUES BUFFERS INCLUDE PROTEINS, PHOSPHATES AND CARBON DIOXIDE/BICARBONATE, AND ARE TERMED THE ALKALINE RESERVE ACIDIC PRODUCTS OF METABOLISM ARE EXCRETED IN THE URINE COM- BINED WITH BASES SUCH AS SODIUM AND POTASSIUM WHICH ARE THUS LOST TO THE BODY THE ACID–BASE BALANCE IS MAINTAINED BY REPLAC- ING THEM FROM THE DIET ACID DIP IMMERSION OF SOME FRUITS IN AN ACID DIP (COMMONLY ASCORBIC AND MALIC ACIDS) PRIOR TO DRYING TO IMPROVE THE COLOUR OF THE DRIED PRODUCT BY RETARDING ENZYMIC BROWNING ACID DROPS BOILED SWEETS WITH SHARP ?AVOUR FROM TARTARIC ACID (ORIGINALLY ACIDULATED DROPS); KNOWN AS SOURBALLS IN USA ACID FOODS, BASIC FOODS THESE TERMS REFER TO THE RESIDUE OF THE METABOLISM OF FOODS THE MINERALS SODIUM, POTASSIUM, MAGNE- SIUM AND CALCIUM ARE BASE-FORMING, WHILE PHOSPHORUS, SULPHUR AND CHLORINE ARE ACID-FORMING WHICH OF THESE PREDOMINATES IN FOODS DETERMINES WHETHER THE RESIDUE IS ACIDIC OR BASIC (ALKA- LINE); MEAT, CHEESE, EGGS AND CEREALS LEAVE AN ACIDIC RESIDUE, WHILE MILK, VEGETABLES AND SOME FRUITS LEAVE A BASIC RESIDUE FATS AND SUGARS HAVE NO MINERAL CONTENT AND SO LEAVE A NEUTRAL RESIDUE ALTHOUGH FRUITS HAVE AN ACID TASTE CAUSED BY ORGANIC ACIDS AND THEIR SALTS, THE ACIDS ARE COMPLETELY OXIDISED AND THE SODIUM AND POTASSIUM SALTS YIELD AN ALKALINE RESIDUE ACIDITY REGULATORS SEE BUFFERS ACID NUMBER, ACID VALUE OF A FAT, A MEASURE OF RANCIDITY DUE TO HYDROLYSIS (SEE HYDROLYSE), RELEASING FREE FATTY ACIDS FROM THE TRIACYLGLYCEROL OF THE FAT; SERVES AS AN INDEX OF THE EF?CIENCY OF RE?NING SINCE THE FATTY ACIDS ARE REMOVED DURING RE?NING AND INCREASE WITH DETERIORATION DURING STORAGE DE?NED AS MILLIGRAMS OF POTASSIUM HYDROXIDE REQUIRED TO NEUTRALISE THE FREE FATTY ACIDS IN 1G OF FAT ACIDOSIS AN INCREASE IN THE ACIDITY OF BLOOD PLASMA TO BELOW THE NORMAL RANGE OF PH 7 35–7 45, RESULTING FROM A LOSS OF THE BUFFER- ING CAPACITY OF THE PLASMA, ALTERATION IN THE EXCRETION OF CARBON DIOXIDE, EXCESSIVE LOSS OF BASE FROM THE BODY OR METABOLIC OVER- PRODUCTION OF ACIDS SEE ALSO ACID–BASE BALANCE ACIDS, FRUIT ORGANIC ACIDS SUCH AS CITRIC, MALIC, AND TARTARIC, WHICH GIVE THE SHARP OR SOUR ?AVOUR TO FRUITS; OFTEN ADDED TO PROCESSED FOODS FOR TASTE ACIDULANTS VARIOUS ORGANIC ACIDS USED IN FOOD MANUFACTURE AS ?AVOURING AGENTS, PRESERVATIVES, CHELATING AGENTS, BUFFERS, GELLING