201 Lecture notes Autumn 2008_Part4

201 Lecture notes Autumn 2008_Part4 - 1. 70-99% water WATER...

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16 1. 70-99% water WATER is the major component of many foods III. Properties of water in foods A. Structure B. Related to the structure of a water molecule 1. Water is a dipole (has both positive and negative charges) 2. Since opposite charges attract, molecules of water are held together in solution 3. To separate, must add energy (e.g. boiling water) C. Solutions 1. Many components in foods are dissolved in water a. Dissolve = like to be coated with water molecules b. compound dissolved in water = solute (1) Examples: sugars, salts, others ( hydrophilic) c. True solutions are clear 2. Dispersions 3. component is not dissolved, but suspended in water 4. cloudy or opaque fluids = dispersions D. Heating and Cooling of foods
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17 1. Boiling a. Add energy to make molecules go from liquid to the vapor phase 2. Effect of altitude As altitude increases, the boiling point of water decreases. Thus, the “heat” available to cook food decreases. For every 18 degrees F drop, cooking time doubles. (1)
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This note was uploaded on 02/23/2012 for the course FDSCTE 201 taught by Professor Magino during the Fall '11 term at Ohio State.

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201 Lecture notes Autumn 2008_Part4 - 1. 70-99% water WATER...

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