ipl-logo

The Importance Of Water In Food

955 Words4 Pages

Water is the most common polar chemical substance which used as dispersant and solvent in food. The existence of this substance profoundly influences food product attributes such as quality and safety. Texture properties of foods as well their shelf life are certainly dependent on the amount of water within the product. Based on the interaction between water and its solid substrate there are two water state namely bound and free water. However the most determining water state influencing physical properties, chemical reactions as well microbial growth in food is the free water (Labuza, 1980). Scott (1957) used terminology of water activity which was equivalence to the equilibrium relative humidity to describe the amount of available water in food required for chemical reactions and microbial growth. …show more content…

The nature of this relationship depends on the interaction between water and the other ingredients. The amount of water vapor that can be absorbed by a product depends on its chemical composition, physical-chemical state, and physical structure. Consequently, the isotherm shape is unique to each product type due to differences in capillary, surface, and colligative effects. Based on the value of water activity, food can be categorized into three classes which are dry food (DF), those in the range of 0.60 aw to 0.90 aw are classified as intermediate moisture food (IMF), and those having water activities higher than 0.90 are called high water activity food (HMF) (Labuza,

Show More
Related

  • Malcified Egg Lab Report

    1037 Words  | 5 Pages

    Osmosis can be found in many forms throughout everyday human life. For example, meat and fruits are preserved in salt and sugar, respectively. In these cases, the solute concentration is higher than that of the bacterial cytosol. The result of this state is that the bacteria, which would normally consume and deteriorate the food, cannot survive as the water will leave their cells to enter the area of increased concentration. The osmosis studied in this experiment illustrates why the bacteria cannot survive, as the eggs in the hypertonic solution lost volume, as a bacteria in salt or sugar would (Janardan

    Read More

  • Foodborne Illness In America

    1180 Words  | 5 Pages

    Bacteria is a member of a large group of unicellular microorganisms that have a cell wall but lack organelles and an organized nucleus, including some that can cause disease. Bacteria can be found in meat, poultry, seafood, eggs and dairy products in particular. In his book The Microbiological Safety of Low Water Food and Spices, Joshua Gutler states that “Historically, the low-water activity or low moisture content of foods has been considered a significant barrier to the growth of human foodborne pathogen, bacteria, hence, such foods have often been inappropriately assumed to be microbiologically safe” (1). Bacteria multiply rapidly between forty degrees and one hundred and forty degrees Fahrenheit. To keep food out of the “Danger Zone” keep cold food cold and hot food hot.

    Read More

  • Water By The Spoonful Analysis

    859 Words  | 4 Pages

    Drug addiction is a constant war. It is a battle being fought between oneself, possibly family, friends but always, the drug. Yet for anyone that is struggling, there is hope. Despite our differences, there will always be a path to recovery. In “Water by the Spoonful”, Quiara Alegría Hudes incorporates several strategies and tactics through various character’s agencies and symbolism to ultimately create a piece that centers recuperation.

    Read More

  • Water Bottled Water Lab Report

    1372 Words  | 6 Pages

    The purpose of this experiment is to compare different types of water, including, well water, city water, bottled water, and water from a water fountain. I plan to take tap water from multiple faucets, with some using well water and others using city, use a brand of bottled water, and samples from a water fountain to grow bacteria. “Water is an excellent solvent and can be sourced from almost anywhere on Earth. This property makes it prone to all kinds

    Read More

  • Gummy Bear Lab Report

    1183 Words  | 5 Pages

    The purpose of this experiment was to observe the relationship between different solutions and their effect on the mass and length of a gummy bear. Gummy bears with the same relative size and colour were placed in 50 mL beakers with the same amount of their designated liquid. The different solutions studied were water, oil, vinegar, a simple sugar solution, and rubbing alcohol. In the end, based on the observations made, the majority of the hypotheses created were not proven to be correct.

    Read More

  • Alka Seltzer Dissolve Lab Report

    1721 Words  | 7 Pages

    Like how the temperature affected how long it took for the tablet to react to the water, if there is only one drop water used to dissolve the whole tablet, the time it takes for the whole tablet to react to the water and start to dissolve will be

    Read More

  • Macromolecules Lab Report

    1486 Words  | 6 Pages

    As a result, beer attained a positive result. Starch and glycogen produced a negative result because they are polysaccharides and don’t have the aldehyde functional group. Distilled water contains no monosaccharides and has to ability to reduce the copper ions (Cu+) and

    Read More

  • Gummi Bear Lab Report

    716 Words  | 3 Pages

    Purpose: The purpose of this experiment is to investigate the movement of water into and out of a polymer. Hypotheses: • If Gummi Bears are submerged in tap water and distilled water, they will expand due to osmosis in order to create equilibrium in hypotonic solution • If Gummi Bears are submerged in salt water, they will decrease inside to create equilibrium in a hypertonic solution Materials: • 2 Gummi Bears • 2 plastic 8oz cups • 2 forks • Distilled water • Centimeter rule • Saturated salt solution • Paper towels • Electric scale • Permanent marker Procedures: 1. Obtain two plastic cups and two different color bears. 2.

    Read More

  • Food Waste In Landfills

    1024 Words  | 5 Pages

    Water plays a major role in the process of food production. All foods have a footprint that determines the amount of water used to produce that certain food. People are throwing away more food, which can cause an immense the volume of water to decrease. About 30 percent of water is being wasted each time someone throws away a meal. The wastage of water is equivalent to three times the volume of Lake Geneva.

    Read More

  • Osmosis Experiment Essay

    1605 Words  | 7 Pages

    The hypothesis we came up with for this project was that in the distilled water there wouldn't be no change in the potato, we wouldn’t see a gain or loss with the water sitting in the beaker. The beaker with the 30% Sucrose and Distilled water we predicted that there was going to be weight gain to the potato. And for the distilled water with the 30% sucrose and we predicted weight loss. But the results came out to be the first bag content being isotonic the second bag came out to be hypotonic and lastly the result came out to be

    Read More

  • Persuasive Essay On Clean Water

    993 Words  | 4 Pages

    So, because of the availability of clean water is being abused, the problem of wasting water started to emerge. Some people thinks that with all the water on our plant’s surface, why are many so worried about water preservation? People who waste water think that it’s from their right to have plenty of water. If one mediates the world around, he/she should have observed that all creatures on earth need water to survive. Furthermore, the shortage of water in the body of any living creature happen to cause health problems and even death.

    Read More

  • Water Potential Osmosis Experiment

    743 Words  | 3 Pages

    This conveys that sucrose concentration shall affect water potential, therefore the higher the sucrose concentration, the lower the water potential. This is how osmosis is linked to water potential and why experiments testing osmosis can be used to create methods to find and/or test water potential within plants. In addition to this, concentration of sucrose in a solution and in a plant cell or plant tissue shall have an effect on water potential.

    Read More

  • Advantages And Disadvantages Of Chitosan

    1700 Words  | 7 Pages

    Using chitosan as a food preservative allows for reuse of this waste, making its use environmentally beneficial; while also reasonably cheap and cost-effective in production and usage. - Its biodegradability also allows chitosan biofilms to be beneficial to the environment. - The chitosan film has antibacterial and antifungal properties, meaning that it ultimately prolongs shelf-lives of the foods which it coats. - As chitosan film is a polysaccharide which physically coats the food product, it offers the advantage of being edible,

    Read More

  • Water Scarcity Essay

    1227 Words  | 5 Pages

    This essay will therefore critically discuss water scarcity and how one can prevent a war fought over water, as well as how one can save water and implement change to better our future nationally and globally. 2. The Importance of Water With two thirds of the earth 's surface covered by water and the human body consisting of 75 percent of it, it is clear that water is one of the core elements responsible for life on earth (Anderson, 1986). Water is very important to us because human bodies, as well as animals, cannot function without water in their systems.

    Read More

  • Importance Of Water In Hotel

    815 Words  | 4 Pages

    INTRODUCTION Water is a transparent and nearly colorless chemical substance that is the main constituent of Earth 's streams, lakes, and oceans, and the fluids of most living organisms. Water plays an important role in the world economy. Approximately 70% of the freshwater used by humans goes to agriculture. Fishing in salt and fresh water bodies is a major source of food for many parts of the world.

    Read More

More about The Importance Of Water In Food

Open Document