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Chemical Analyses
Physical Analyses
| Formulas and Math in the Science of Foods | to Top |
Percent
Moisture, total (%)
Percent Cooking Loss of Meat
Total Percent Cooking Loss or Cooking Losses, total
Cooking Losses, dripping (%)
Cooking Losses, evaporation (%)
Evaporation from meat
Cooked yield
Specific Gravity or equation 2 or equation 3 or equation 4 or equation 5
Specific Gravity of Apple
Specific Gravity of Foam
Overrun
Edible Portion
Edible Portion Weight or Second Equation
Edible Portion Yield
Cost of Edible Portion
Food Available
Cost of goods sold during period
Density
Volume
Apparent Nutrient Retention
True Nutrient Retention
Area Calculation
Breaking Strength
Sag (%) or Second Equation
Unknown formula for apple density?
Emulsion Stability or Second Equation
Expressible Moisture Index or Second Equation
Height Labor cost/meal served
Labor cost/day
Meals per labor hour
Minutes per meal
Portion Cost
Yield (%)
Starch Hydrolysis (%)
g per centimeters
gI2bound dry starch
Thermal Conductivity
Thermal Conductivity and Diffusivity
Volume
Volume of Apple
Waste Weight
Waste (%)
Water Activity
u - Greek u
n - Greek n
percent sag=(initial height - final volume)/initial height
area=height x width or width x length or length x height
average height=height (outer edge plus center plus "x" measurements)/ number of measurements
volume=cross sectional measurement x thickness x length x thickness/ thickness
specific gravity= weight of food product / weight of equal volume of water (water displaced)
density=mass of body / volume of body
conversion to celsius or to fahrenheit temperature scales
C=degrees celsius
C=(F - 32.0) x 5/9
F=C x 9/5 + 32.0
% waste= weight of loss /amount purchased (including bones, fat, unusable trim, outer leaves, excess moisture) % yield=final usable product / amount purchased (including bones, fat, unusable trim, outer leaves, excess moisture)
portion cost=amount purchased times price/portions served
Cooking Losses
Updated: Wednesday, October 31, 2007.
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