Category: T
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Thermophilic bacteria
Bacteria which grow in a range from 104-194 °F (40-90 °C) with an optimum growth range from 131-149 °F (55-65°C). Literally “heat loving” bacteria. They are a category of thermophiles generally found near geothermal vents beneath bodies of water.
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Thermocouple
A bi-metallic device to measure temperature electrically. A temperature-measuring device that relies on the production of a temperature-dependent voltage at the junction of two dissimilar metals.
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Thermal process
The application of heat to food, either before or after sealing the food in a hermetically sealed container, for a period of time and at a temperature scientifically determined to achieve a condition of commercial sterility (i.e., the destruction of microorganisms of public health significance as well as those capable of reproducing in the food…
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Thermal death time
Time required to inactivate a specific microbial population of food at any given temperature based on the F value. The time required to kill a bacterium at a certain temperture.
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Texture
Properties of food that deal with roughness, smoothness, graininess, etc. The organizational configuration or alignment of individual particles or components, resulting in a cohesive and unified entity, is commonly referred to as texture. Texture can also refer to the perception of touch, which can be characterized as smooth, rough, fine, coarse, slimy, and so on.…
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Tempura
A method of cooking raw fish, meat, or vegetables by coating them-in a thin cold batter and quickly deep frying them in hot oil. Any culinary preparation consisting of a food item that is coated with batter and deep-fried in hot oil is commonly referred to as a fritter. This term is primarily utilized in…
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Tempeh
A fermented (Rhizopus odigosperm a mold) soybean product. A wheat-soybean mold modified and fermented food used traditionally in Asia. The quality of protein in tempeh is close to that of casein.
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Taste panel
A selected group of people (Observers, Judges) who perform organoleptic evaluations of food products.
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Taste bud
Receptors found in the mouth. The receptor organs for taste. A tiny sensory receptor in the vallate and fungiform papillae of the tongue and in part of the back of the mouth. Sensory cells on the surface of the tongue, soft palate, cheeks, and throat. Any of numerous special sensory nerve endings located on the…
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Tartaric acid
An organic acid found in fruit, particularly grapes. A substance obtained from byproducts of wine fermentation. It is widely used in industry in the manufacture of carbonated drinks, flavored gelatins, dyes, and metals. It is also used as a reagent. It is thought to be an allergen. A gentle acidic compound, either directly extracted or…