FOOD 2400 Study Guide - Final Guide: Adsorption, Ice Crystals, Lipid Peroxidation

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

Document Summary

Large values for surface tension, dielectric constant, heat capacity and heat of phase transitions (fusion, vaporization, sublimation) Ice will conduct heat at a much faster rate than immobilized water. Thermal diffusivities of water and ice indicate the rate solid and liquid forms of water undergo changes in temperature. Explains why tissue freezes 9 times quicker then they thaw. Able to influence noncovalent bonds (hydrogen, ionic, and apolar) that stabilize large molecules. Hydrophilic substances interact strongly with water by ion-dipole and dipole-dipole interactions, causing changes in water structure and mobility. Bound water = water which is very tightly associated with molecular structures. Structure is disrupted by the addition of dissociable solutes. Water binding (hydration), tendency of water to associate with varying degree to hydrophilic substances; dependent on nature of non-aqueous constituents, salt, composition, ph and temperature. Water holding capacity, ability of a matrix of molecules to entrap large amount of water to prevent exudation.