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Unformatted text preview: u High heat capacity Thermal conductivity ice > liquid > air u Heat of fusion (80 Cal/l) Heat of Vaporization (540 Cal/l) Water in Food u Major constituent u Determines stability u Exists in three forms: constitutional, multilayer, and bulk u Water activity is different than moisture content o Water activity governs food stability...
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This note was uploaded on 10/01/2009 for the course 400 103 taught by Professor Montville during the Fall '08 term at Rutgers.
- Fall '08