Food Chem 2 - Food Science October 14, 2009 Water in foods...

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Food Science October 14, 2009 Water in foods Shortening is 100% pure fat and thus has no water Fresh fruits and vegetables 80-90% Muscle foods 50-70% Process foods<40% Processed does not change content of water but changes state of water, reducing water content can make method of preservation Controls growth of microbes, controls food spoilage Affects chemical and enzymatic reactions Affects physical properties: texture- whether food is moist and juicy or dry Affects structure and stability of food chemicals especially macromolecules such as proteins and polysaccharides Water- electically neutral but also asymmetric, hydrogen contains positive, oxygen contains 2 negative charges Each water molecule can bond to as many as four other water molecules Intermolecular Force Hydrogen Bond Some waer is extensively hydrogen bonded, some is not at all Takes energy to turn water into steam because you must break hydrogen bonds If liquid- molecules move independently- flows-implies that there are no bonding between chemicals Water has bonds but behaves as though it has no bonds- bonds are of extremely s duration(10^-11 seconds) because they are being broken at incredible speeds- seems as though it does not have any bonds at all, deceived by speed Lights go on and off 50 times a second- deceives eye- think light is still on If we freeze water from water to ice
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Food Chem 2 - Food Science October 14, 2009 Water in foods...

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