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Food Chemistry: Water in Food (Session 4)

This document discusses water in food and its role and properties. It covers several key points: 1) Water is a major component of most foods and acts as a solvent and plays a role in preservation. It can form interactions with polar and charged molecules. 2) Water can exist in different states in foods including bound, trapped, free, and crystalline forms like ice. It can also exist in a glassy amorphous solid state below its glass transition temperature. 3) The glass transition temperature (Tg) of a food is important for stability, as foods are more stable below or above the Tg. Higher Tg improves stability by constraining molecular movements.

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Nikita Singh
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134 views18 pages

Food Chemistry: Water in Food (Session 4)

This document discusses water in food and its role and properties. It covers several key points: 1) Water is a major component of most foods and acts as a solvent and plays a role in preservation. It can form interactions with polar and charged molecules. 2) Water can exist in different states in foods including bound, trapped, free, and crystalline forms like ice. It can also exist in a glassy amorphous solid state below its glass transition temperature. 3) The glass transition temperature (Tg) of a food is important for stability, as foods are more stable below or above the Tg. Higher Tg improves stability by constraining molecular movements.

Uploaded by

Nikita Singh
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
You are on page 1/ 18

Food Chemistry

Water in Food
(Session 4)

1
Water in Food (Summary)
STRUCTURE OF WATER

Major component of most foods, Solvent,


Preservation,

Dipole Integrations With hydrophilic compounds, polar, charged molecules

Product
Condensation reactions
Reactant:
hydrolysis reactions

2
Water in Food (Summary)
Water binding and hydration
Tendency of water to associate with hydrophilic substances

Trapped Water, water holding capacity


Ability of a matrix of molecules to entrap large amounts of water in a
manner such that exudation is prevented
Bound water:
Exists in the vicinity of solutes and other non-aqueous constituents,
With highly reduced mobility, unavailable as a solvent, won't freeze
even at -40C

Ice: Solid sate of water


Crystalline forms

3
General concepts
Glassy state: Solid sate of water
An amorphous state of a material refers to its random, disordered
molecular structure,

When a liquid is cooled rapidly enough to a T considerably lower than its


melting point, and leaves insufficient time for crystallization to occur, and is
continued to be cooled this way, the liquid becomes glass, by undergoing a
second order glass transition ( transition with no release of latent heat).

Amorphous, non-crystalline solids are typical of low water content and frozen
food:
Confectionary & candies, dehydrated foods, cereal foods, extruded
foods, and frozen foods, often form non-equilibrium glass-like structures.
4
General concepts
Glassy state: Solid sate of water & Glass Transition
The solid liquid transformation of the amorphous material is
known as glass transition
It happens at a range of temperature, known as glass transition temperature (Tg)

Tg is not a physical constant like melting


point (Tg depends on the cooling rate)

For pure water is around


-140C

Roos, 2010 5
What is the significance of Tg & glassy state for food?:

Tg is used as a tool for improving food stability

How?
What is the significance of Tg & glassy state for food?:
Below glass transition temperatures (Tg) foods enter
glassy state

Foods are more stable at T below or above ?


the Tg of the aqueous solution within the food ?
due to :
?

Roos, 2010

7
Examples of different Food products Tg:

What is the Tg of dried food ?

What is Tg In food containing large amount of water (meat,


fish, vegetable ..)?
The significance of Tg & glassy state for food

How to find the optimum Tg for food stability?


Which one do you prefer: a product with a high Tg or with a low Tg ?

The higher T- Tg (or T/ Tg ), the more the deterioration rate (or reaction
rate)

factors increasing Tg improve stability


cross-linking
add hydrophilic polymers (maltodextrins)
increase solute concentration

polymer molecular structure becomes more ordering, the movements of molecular


chains are constrained, which reflecting as the increase of Tg.
The significance of Tg & glassy state for Frozen food

Tg is useful to extend the shelf-life of frozen food at storage.

Examples of other technique for frozen food protection:


Cryoprotectants:
A substance used to protect biological tissue from freezing damage by :
reducing the size of ice crystals and crystal ice growth
preventing the migration of water from the protein

But the use of cryoprotectants in food is limited due to


difficulties in incorporating cryoprotectants into large samples of
foods, (strawberries)
Cryoprotectants taste (sweet, or salty)
General concepts
Summary:
When water is rapidly removed from foods during extrusion, freeze drying or
freezing, the glassy state may be produced

Moisture content in a product plays a large role in the transition to the glassy
state

Glass transition are important state transition responsible for processing,


stability, and quality characteristics of food materials

The glassy state of the solids forms during food processing in a reversible
glass transition.
General concepts
Summary:

The success of freeze drying, spray drying, and extrusion and the stability
of dehydrated foods is based on the control of the glassy state during
processing and storage.

Most foods are multiphase and has complex structure, not


easy to interpret their glass transitions
Water in Food
&
Water Activity

13
Water and Food Shelf-life
There is a Relationship between water content and perishability
e.g. Concentration and dehydration processes:
(decrease water & Increase of solute concentration)
However:
Various foods with the same water content differ significantly
in perishability

Hence Perishability 1) Not only, Water content


is a function of 2) But also, Water association with non-aqueous constituents

Water activity (aw) takes these factors into consideration


Then: Rates of deteriorative changes and microbial growth ( due to water) often
depend on both water content and aw
Do not forget other factors in addition to aw : such as ?
Water Activity in Common Food

Food Product aw

Fresh meat and fish .99


Bread .95
Aged Cheddar .85
Jams and jellies .8
Plum pudding .8
Dried Fruit .6
Biscuits .3
Milk powder .2
Instant coffee .2

15
aw and Growth of Microorganisms

16
Water Activity Definition:
Water activity (aw) :Represents the ratio of
P
P : partial pressure of water over the food sample aw
P0 : water vapor pressure of pure water at the same temperature P0
If P then P P0 then aw 1
The less the water of a food systems affected by other compounds,
the more it will be available to behave like pure water (P P0)
Therefor, there is a relationship between water activity and water content.

17
Water Activity and Temperature
aw =F(T) , as indicated in Clausius-Clapeyron equation
Where:
P H 1 1 P & P0 are the vapor pressures
ln ( ) ( )
P0 R To T H is the heat of sorption (KJ/mol) ?? (video)
aw R is the ideal gas law constant, 8.2x10-3
T is the temperature (in kelvins).

Lets have a look at this figure


for 2 minutes:

18

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