FDSC 154 Lecture Notes - Lecture 5: Maillard Reaction, Hard Water, Surface Tension

• School: Drexel University
• Department: Food Science
• Course: FDSC 154
• Professor: Trout Rosemary

Document Summary

Chemical composition determination of the amount of of each chemical component in a food. Green beans and meat raw vs: cooked. Water, carbs, fats and proteins (highest amount) Water: found inside and between the cells in plants and animals. Minerals, vitamins, acids, pigments, phytochemicals and flavor substances (minute amounts) Available water that retains properties of pure water. Held within cells as a hydrate and doesnt flow from the cells when cut. Water holding capacity (ability to hold water) Water hydrate may be removed by pressure and retains properties as pure water. Can be frozen or act as a solvent to dissolve molecules. Salt dissolved in solution are dissociated into ions and can be recovered by evaporation. When done carefully, salt retain specific water molecules and are part of the crystalline structure (hydrates) Part of the large molecule structure (like proteins and complex carbs) and held in tightly bound form.