FOOD 2400 Lecture Notes - Lecture 2: Good Manufacturing Practice, Thiol, Instant Coffee

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2400
• Professor: Yoshi Mine

Document Summary

Unit 2 effects of water upon food stability. When ice melts, some of the h bonds between h2o molecules break and the molecules become more densely packed in the liquid state: water can exist in three phases: gas, liquid and solid. When water crosses from liquid to solid, crystallization occurs: crystallization steps, 1. Ice is a crystalline solid, which contains an ordered 3d network of atoms. Plasticization: a glass(cid:455) (cid:373)ate(cid:396)ial (cid:272)a(cid:374) (cid:271)e (cid:373)ade (cid:862)(cid:396)u(cid:271)(cid:271)e(cid:396)(cid:455)(cid:863) o(cid:396) (cid:862)leathe(cid:396)(cid:455)(cid:863) (cid:894)i(cid:374) the (cid:272)ase of (cid:271)iopol(cid:455)(cid:373)e(cid:396)i(cid:272) s(cid:455)ste(cid:373)s(cid:895) (cid:448)ia a process called plasticization, plasticization decreases the glass transition temperature (a decrease of about 5-10 degrees. With the exception of lipid oxidation, reactions and microbial growth are severely limited in the monolayer region. Lipid oxidation is high in this region because of increased mobility of oxygen and free radicals in the absence of water. B and c effect the dilution of catalysts. intermediate to high aw values.