H

H
O

Post-seminar Material

The Importance of Water in Food

Chemistry

O
H
H
 Flow of Presentation
Density
Bond energy Properties of -non-ideal solution
Water Activity
Coordination number Water -shelf life of food
Molecular arrangement

Liquid Glass transition

Plasticizer
concentration temperature

-Dehydration
-Sun drying
Evaporation Drying Methods
-Hot air drying
-Spray drying
-Thermal-arrest region -Freeze drying
-Formation of large ice crystals
Frozen Food -Problems of food quality
-Minimizing adverse effects
from freezing