FDST 4040 Study Guide - Midterm Guide: Galactose, Saccharin, Xylose

• School: University of Georgia
• Department: Food Science and Technology
• Course: FDST 4040
• Professor: Wicker

Document Summary

6 valance electrons are hybridized into 4 sp3 orbitals to form a slightly deformed tetrahedral. O-h bonds have a partial (40%) ionic character. Association in a 3-d network is stabilized by h-bridges. Dipole moment increased as more water molecules interact via hydrogen bonding. Describe the relationship between water activity and moisture content at a constant temperature. An isotherm is not a single valued function but depends on the wetting and drying history of the sample. For those producing multi-component products, it is possible using the isotherms of the two components to determine what the final water activity will be of the mixture without actually making the product. For dried products, the isotherm will predict the moisture content of the product when it is dried to a shelf stable water activity level. Sorption isotherms are valuable for shelf life prediction. A product"s isotherm can be used to determine package requirements depending on the products sensitivity to moisture gain or loss.