Beruflich Dokumente
Kultur Dokumente
Food Chemistry
Topic 1 Water
Content
1. Role of water
2. Structure
3. Physical function
Learning Outcome
Describe the interaction of water with food
components.
Evaluate water activity and its importance in
dehydrated food products.
Water Content
in Foods
Foods
% Water
apple
orange
grapes
strawberry
broccoli
cucumber
peppers
potato
beef, raw
chicken, raw
beef, cooked
chicken, cooked
salami, beef
bread, commercially prepared
dried fruit
jams/preserves
beef jerky
wheat flour
cookies/biscuits
peanut butter
84
87
81
92
91
96
92
79
73
69
62
62
60
36
31
30
23
11
6
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Role of water
Affects texture
Role of water
Perception of
tenderness
Role of water
Quality
Role of water
Role of water
Capable of
ionizing (H3O+,
OH-)
Solvent
Stabilizing
colloids
Role of water
Heating and
cooling
Cleaning agent
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Chemistry of water
0.096 nm
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Hydrogen bond
12
Hydrogen
bonds
13
14
Coordination number
Liquid water
Ice
Floating of ice
Coordination number is higher for water than for ice
15
O-H- - - -O
Ice (0 C)
0.276 nm
Water (1.5 C)
4.4
0.290 nm
Water (83 C)
4.9
0.305 nm
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17
Water Chemistry
18
20
Phase
Cp in
J/(g C)
Material
Phase
Cp in
J/(g C)
Air
Gas
1.01
Gold
Solid
0.13
Aluminum
Solid
0.90
Graphite
Solid
0.71
Ammonia
Liquid
4.70
Ice
Solid
2.04
Apples
(ambient)
Solid
3.59
Lamb
(ambient)
Solid
2.80
Copper
Solid
0.38
Oxygen
Gas
0.92
Diamond
Solid
0.51
Potatoes
(ambient)
Solid
3.43
Ethanol
Liquid
2.44
Water vapor
Gas
2.08
Glass
Fluid
0.84
Water
Liquid
4.18
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Solution
Colloidal
Dispersion
Suspension
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True Solution
Water-solute interactions.
< 1 millimicron (m).
Colloidal Dispersion
Molecules that are too big to form true solutions may be
dispersed in water.
0.001 1 millimicron.
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Coarse Suspension
Particles that are > 1 m are too large to form a
colloidal dispersion.
These form a suspension when mixed with water.
The particles in a suspension separate out over a
period, whereas no such separation is observed with
colloidal dispersions.
Examples of coarse suspension include cellulose,
cooked starch, pectic substances, gums, and
some food proteins in water.
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Type of water
Monolayer Water (~ 0.1-0.9% wet basis of moisture content in
food)
Bound water in food water that exists in the vicinity of
solutes.
Strongly acts with specific hydrophilic sites of nonaqueous
constituents.
Restricted in its movement due to charges, hydrogen bond,
physical entrapment.
Water-ion and water-dipole bonds.
Hard to remove from food.
Never be able to remove water completely.
Does not freeze at -40C or lower.
Unavailable as solvent for additional solutes.
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Type of water
Multilayer Water (Bulk water) - (~1-5% wet basis of moisture
content in food)
Additional layer of water around food particle (the hydrophilic
groups).
Water-water and water-solute hydrogen bonds.
Not as hard to remove as the monolayer.
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Thank You...
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