FND 300 Lecture Notes - Lecture 4: Staphylococcus, Clostridium, Bulk Barn
3 Nov 2017
School
Department
Course
Professor
Document Summary
The water can be visualized as a separate layer, semi-solid type of characteristics when freezing because the individual starch molecules can start binding to themselves. Separation of components, and concentration of non-aqueous components. Core of apple juice would be sweeter because concentration of non-aqueous constituents. The aromatics will also be concentrated, and based on the variety you may see a more intense colour; we know that the edges of the frozen product have heterogeneous nucleation. Vicinal also referred to as bound water . 5% of the moisture in a product. Water activity: a way to think about food safety and food stability. We know, when we measured water activity, we were looking at in the enclosed equipment. We know that the water that is in the sample is going to be limited for instance by the other components in the food (sugars, proteins, etc)
