PKSC 2010- Final Exam Guide - Comprehensive Notes for the exam ( 128 pages long!)
1 Dec 2017
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Water: most prevalent compound in food, simple indicator of deterioration, functions in the food, different characteristic properties, water is universal solvent. It is polar: large heat of vaporization and very little to freeze, hydrogen bonding. Sugar content in honey is so high that it binds to all the water. Just knowing moisture content does not mean food is safe. If water is free to vaporize then it is free for microbial growth of chemical reactions: aw = erh. 100: aw is always between 0-1 (1 is pure water, all bacteria grow at . 8 an up, generally, type i: 0-. 2, type ii: . 2-. 8, type iii: . 8-1. Zones in msis: to help interpret a msi, divide the plot into zones i, ii, iii at the inflection point, remember that the zones help interpret the plot, but are not a reality. Has to be packaged to maintain the moisture intended.
