Lecture 1 Water

Lecture 1 Water - Water Food Chemistry INTRODUCTION Water,...

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1 Water Food Chemistry INTRODUCTION Water, Food Applications ± Drinking water, Bottled water ± Beverages ± Acids (bases) phosphoric acid, citric acid, malic acid ± Carbon dioxide and beverages, carbonated or fermented ± Tea, coffee, herbal tinctures ± Sports beverages Water, Food Applications ± Processing, potatoes (cleaning, peeling, conveying) ± Processing, poultry (scalding, chilling, rinsing) ± Harvesting (cranberries, rice) ± Water to heat or cool ± Water extraction of proteins (soy, whey, muscle foods) ± Water removal - dehydration Water Quality ± Handbook of Drinking Water Quality ± Hard, soft water (Ca++, Mg++) ± Water quality impacts food quality Water and food quality Water available for chemical, microbial, enzymatic action More later Water structure and water structuring impacts on water availability
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2 WATER STRUCTURE % MOISTURE AND AVAILABLE WATER
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3 Bound and Free Water ± Free – bulk water, solvent water ± Bound
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This note was uploaded on 06/15/2010 for the course FDST 4080 taught by Professor Pegg during the Spring '10 term at UGA.

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Lecture 1 Water - Water Food Chemistry INTRODUCTION Water,...

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