FDSC 1049 Lecture : Water Chemistry Student Notes 2014
Document Summary
The composition of the ______________________ of food production. The changes which occur in food during its production, processing, storage and cooking. Examples of the science of food in everyday life: Foams: ice cream, marshmallows, whipped cream, meringue. Gels: gelatin desserts, pimento"s in olives, pudding, gummy candies. 7 types of food components: water, carbs, lipids, proteins, vitamins, minerals, phytochemicals. Plant derived chemical that is biologically active and thought to have function in the body to prevent certain disease processes; considered nonnutritive. Characteristics of water: when freezes, it expands, when melts, it contracts, no change of temperature as it melts, when it reaches boiling point, temperature does not change. Polar- means has charged separation: oxygen atom displays partial. _negative charge while hydrogen atoms are partially positive: dipolar nature affects its boiling point, freezing point, vapor pressure, and solubility. Functional properties of water: diluent/solvent ____________________________, motion water activity, fat-replacer, heat transfer, component of emulsions, medium for chemical reactions hydrolosis and condensation.
