Food Science Terms - K
k, reaction rate constant (first-order): Slope of the logarithm of survivor ratio (log S) versus time of treatment for the microbial population
Karl Fischer titration: Titration method for determining the water content of samples using a pair of platinum electrode and a reagent containing iodine, sulfur dioxide, pyridine, and methanol. A polarizing current is applied to the electrodes and the resultant potential is measured. Most pH/mv meters are equipped on the rear panel with a pair of connectors which provide a 10 microampere current continuously during the titration.
Keeping Quality: General resistance of a fat or food product to any undesirable change during normal storage and usage periods. Thus, good keeping quality of fat means resistance to oxidative rancidity, hydrolysis and development of off-flavors and odors.
Kench cure: method of food salting that involves alternate layering of salt and desired food, which also helps to reduce food's water content
Keratin: fibrous, structural protein present in animal (including human) skin and hair
Kippered Meats: Similar to jerky but with a moisture protein ratio of 2.03 or lower. Not shelf-stable without further controls such as vacuum packaging or heat processing.
Knead: Press (esp. mixture for making bread) firmly and repeatedly with the hands and fingers, to shape dough or flour mixture by hand.
Kokumi: sensation of enhanced mouthfeel detected through calcium-sensing receptors on the tongue
Kosher: in accordance with Jewish dietary law
Krebs cycle: reactions which take place inside cells to produce energy