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Covalent bonds between O H H"!6  Chemical Nature of Water , Covalent bonds between O O H H H H O O H H H H Each molecule may be connected to 4 other molecules Xb"5,6k$3,r 8  Natural Water is a solution. & < 6 LTrapped in capillaries of food -Water holding capacity Water activity aw .M-I Water6  Water activity (aw) 1.00  0.95 Fresh Meat, fruit,vegetables 0.95  0.90 Processed cheese, baked goods 0.90  0.80 Aged cheese, and jams 0.80 - 0.70 Molasses, dried figs 0.70 - 0.60 Dried Fruit and corn syrup 0.60 - 0.50 Chocolate, honey, noodles 0.20 Dried milk, dried vegetable  Z-((/6  Food Dispersions "BgSolutions: Homogeneous mixture of molecules and or ions of different substances one of which is water. 2h 6]66 Food Dispersions "B6DocumentSummaryInformation8_ʜtianertianeruman Sc՜.+,0\    On-screen ShowNoneree6 Times New Roman WingdingsAzureIntroduction to Food Science Water Exits in Three States h "_ʜ Jean WeeseJean Weese՜.+,0\    On-screen ShowNoneree6 Times New Roman WingdingsAzureIntroduction to Food Science Water Exits in Three States hSolutions: Sugar and Water Sodium Chloride and Water 86 6+,6  Solubility is the amount of solute that can be dissolved in a given amount of solvent at a given temperature Concentration- is the amount of the solute dissolved in a specific solvent Saturated Solution - contains as much solute as can be dissolved at a given temperature. p (d( (>((G( 6  Vapor Pressure - Pressure exerted by the gas above the liquid when equilibrium exists The greater the concentration of solute, greater the reduction in vapor pressure * 6 Boiling Point- The temperature at which the vapor pressure equals the external pressure. Volatile solutes- Lower the boiling point because of their contribution to vaporization L NG 6 Freezing point  Solutes despress the freezing point of water by disrupting structure. 4[G9 6 Osmotic Pressure  Osmosis is the passage of water molecules through a semi-permeable membrane. LcN 6 Colloidal Dispersions Sol - water is the continuous phase Gel - liquid-in-solid Emulsion  liquid-in-liquidtt6" 6   6 8<(  8~ 8 s *ȫ"   ~ 8 s *# 0  H 8 0޽h ? ̙33 <<(  <~ < s * `"  ``  ~ < s *`#  0   H < 0޽h ? ̙33 D<(  D~ D s *T "   ~ D s * #  0   H D 0޽h ? ̙33 P\*(  \r \ S " p  x \ c $!#  @   H \ 0޽h ? ̙33r$vv  Rv Heat Transfer is necessary for conversion Conversion from: Water Vapor to Liquid Liquid to Solid "Liquid to Vapor Solid to Liquid  Chemical Nature of Water  Chemical Nature of Water Natural Water is a solution. MTrapped in capillaries of food -Water holding capacity Water activity aw PowerPoint PresentationFood Dispersions Food Dispersions  Solubility is the amount of solute that can be dissolved in a given amount of solvent at a given temperature Concentration- is the amount of the solute dissolved in a specific solvent Saturated Solution - contains as much solute as can be dissolved at a given temperature. Vapor Pressure - Pressure exerted by the gas above the liquid when equilibrium exists The greater the concentration of solute, greater the reduction in vapor pressure Boiling Point- The temperature at which the vapor pressure equals the external pressure. Volatile solutes- Lower the boiling point because of their contribution to vaporization [ Freezing point Solutes despress the freezing point of water by disrupting structure. c Osmotic Pressure Osmosis is the passage of water molecules through a semi-permeable membrane. t Colloidal Dispersions Sol - water is the continuous phase Gel - liquid-in-solid Emulsion liquid-in-liquidPowerPoint Presentation  Fonts UsedDesign Template Slide Titles