FOOD 2400- Midterm Exam Guide - Comprehensive Notes for the exam ( 89 pages long!)

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

Document Summary

Unit 1: water physical and chemical properties. In dilute solutions, there are two effects which are related to polarizing power or the electric field strength of the ions: net structure breaking effect more fluid than pure water. In hydrophobic interactions, proteins tend to shield their non-polar groups from the aqueous environment, which is important for structure and function. J-isotherms because they contain large amounts of sugar and other small, soluble molecules, and are not rich in polymeric materials. Solvent properties and acts as a plasticizing agent: c. condensation of water in capillaries and pores of the material. 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.