ANFS102 Lecture Notes - Lecture 17: Newtonian Fluid, Freeze-Drying, Colloid

• School: University of Delaware
• Department: Animal and Food Sciences
• Course: ANFS102
• Professor: Kniel Kalmia

Document Summary

Predominant ingredient in most foods, easy to take for granted. Contributes to food texture, but contreibes not calories. Water solutions alkalinity or acidity is a source of flavor. Almost all food processing techniques involve water control. Dipolar nature, oxygen end carries a general negative charge and the. A water molecule can form weak hydrogen bonds with other water molecules; thus, water is a liquid at room temperature, not a gas. Molds for popsicles must allow for expansion. Steaming is the fastest method for pouring heat into a food. Think about how many products cook the internal water molecules come to a boil and steam is produced that cooks the food. The process of vacuum-sealing food and cooking it in a temperature controlled water bath. Under reduced pressure ice is converted directly to vapor without going through liquid phase. Water is an important fluid, but what are other important fluids.