This document discusses water and its functional properties in foods. It covers the different types of water (free, adsorbed, bound), water activity, factors that influence stability, and how understanding water properties can help improve shelf life predictions. The key points are that water acts as a solvent, carrier, medium for reactions, and influences stability through its state and availability for reactions. Proper control and understanding of water properties is important for optimizing food quality and shelf life.
This document discusses water and its functional properties in foods. It covers the different types of water (free, adsorbed, bound), water activity, factors that influence stability, and how understanding water properties can help improve shelf life predictions. The key points are that water acts as a solvent, carrier, medium for reactions, and influences stability through its state and availability for reactions. Proper control and understanding of water properties is important for optimizing food quality and shelf life.
This document discusses water and its functional properties in foods. It covers the different types of water (free, adsorbed, bound), water activity, factors that influence stability, and how understanding water properties can help improve shelf life predictions. The key points are that water acts as a solvent, carrier, medium for reactions, and influences stability through its state and availability for reactions. Proper control and understanding of water properties is important for optimizing food quality and shelf life.
This document discusses water and its functional properties in foods. It covers the different types of water (free, adsorbed, bound), water activity, factors that influence stability, and how understanding water properties can help improve shelf life predictions. The key points are that water acts as a solvent, carrier, medium for reactions, and influences stability through its state and availability for reactions. Proper control and understanding of water properties is important for optimizing food quality and shelf life.
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6.
0 Water Function and types of water Shelf life and stability Factors influencing stability of reactions Physical Stability Overview: Water and Stability 6.0 The Chemical and Functional Properties of Water Functional properties are:
The physical and chemical properties of food molecules that affect their behaviour in foods during formulation, processing and storage. Determined by the functional groups of food molecules.
The functional properties of water in foods include:
Acting as a diluent Acting as a carrier of hydrophilic food ingredients Provide a medium for chemical and enzymatic reactions Dispersing and solvent action Is a component of gels and emulsions Act as a medium for heat transfer Function as a plasticizer Account for food moisture Is a reactant or product in chemical reaction (e.g condensation & hydrolysis) a. Solvation and Dispersing Action Concept of food molecules can form hydrogen bonds with water means they can be dissolved or dispersed is termed solubility.
Compound that hydrogen bond easily to water to
form solutions or colloidal dispersions are called hydrophilic compounds (charged or polar molecules).
Many biomolecules, such as mineral, salts, vitamin,
sugars, complex carbohydrate, amino acids exist as polar (charged) substances. …………. Continue ………….. Water dissolves such substances by hydrating them.
Hydration is the process by which Na+
water molecules surround and interact with solutes by acting as a solvent. Hydrated Na+ ion
In this manner, water act as a
carrier for hydrophilic substances, Cl- as well as a diluent of food ingredients. Hydrated Cl- ion …………. Continue ………….. Water also disperses amphiphilic molecules.
In water, these form micelles, cluster of molecules
in which the hydrophobic groups are directed away from the water while the polar (charged) groups are exposed on the external surface.
The nonpolar hydrophobic groups form a stable
inner core due to forces called hydrophobic interactions.
These are called noncovalent interactions and very
important in food chemistry:
Hydrogen bonding (intermolecular H bonds)
Ionic interactions (ions in water) Micelle Hydrophobic interactions (micelle structure) b. Water as a Component of Emulsions An emulsion is a type of colloidal dispersion:
A system containing two liquids or phases that normally do not
mix – a dispersed phase and a continuous phase.
Water, as the aqueous component of an emulsion, can function
in either a dispersed or a continuous phase.
The water phase of an emulsion is hydrophilic in character while
the fat phase is lipophilic (or hydrophobic).
The presence of water phase is therefore a prerequisite for an
emulsion. c. Water and Heat Transfer Water acts as an important vehicle for heat transfer in foods during food processing operations and in food preparation.
Water molecules always possess kinetic energy, as long as their
temperature is above 0o Kelvin (-273oC).
With the addition of heat (thermal) energy, the kinetic energy of
water molecules increases.
The temperature increase of water as it is heated is proportional
to its kinetic energy increase.
Water is able to act as a conductor of thermal energy to food
molecules, a process called heat transfer. d. Water as an Ingredient Incorporating water as a component of processed foods is common practice, such as jam.
However, increasing the amount of water in a food can have
quality repercussions because water can act as a solvent, change state with temperature and exhibit motion within a food system.
In frozen foods, stabilizing the movement of water is desirable
from a quality standpoint.
Freeze-thaw cycles in stored foods can result in the production of
concentrated and diluted portions of a previously homogenous food product when freeze-thaw stability is poor. e. Water as a Plasticizer Water act as a plasticizer, especially in low moisture and frozen foods.
A plasticizer, when added to a polymer food system, lowers what is
called the glass transition temperature (Tg).
The glass transition temperature refers to:
The temperature at which a change in the physicochemical state
And the mobility of the water and polymer molecule constituents of a food occurs.
A plasticizer acts as a food system softener, increasing food polymer
molecular volume as well as mobility.
For example, consider starch in water. Increasing the water content of a
starch-plus-water system expands the volume and increases the freedom of motion of starch molecules. 6.1 Water Activity and Moisture Water exists in one of several form in foods:
Chemically, each form is the same (H2O).
But differences exist in the physical and chemical conditions in which water can exist.
The present of water in foods is described as the moisture
content or as the water activity of the food.
Moisture refers to the absolute amount of water present in a
food.
While water activity has to do with the form in which the water exists in the food, such as free or chemically bound water. …………… Continue …………. Moisture is the amount of water present in a food, as a component, relative to all the solid constituents, such as protein, carbohydrates and lipids.
Most water in foods is called free water.
Free water is lightly entrapped and therefore easily
pressed from food matter.
Free water acts as a dispersing agent and solvent,
and can be removed by drying foods. …………… Continue …………. Adsorbed water, or structural water, is a second type.
This water associates in layers via intermolecular hydrogen
bonds around hydrophilic food molecules.
Bound water, sometimes called the water of hydration, is a third
form of water in food.
It exist in a tight chemically bound situation, such as within a
crystalline structure, via water-ion and water-dipole interactions. Bound water does not exhibit the typical properties of water, failing to freeze at 0oC and failing to act as a solvent. …………… Continue …………. Water activity (Aw) is a measure of the availability of water molecules to enter into microbial, enzymatic, or chemical reactions.
This availability determines the shelf life of a food.
Regarding the forms of water, bound water is inversely related to water activity.
As the percentage of bound water in a food increases, the water activity
decreases.
Water activity is calculated as the ratio of the water vapour pressure of the substance divided by the vapour pressure of pure water at the same temperature: (Aw = P/Po).
The water activity of pure water is 1.0 according to this equation.
All food, since they contain some nonvolatile subtances (substances that will not change to the gaseous state at ordinary temperatures and lower the vapour pressure of the water present) will have Aw value less than this. i. Monolayer Water aw between 0 – 0.2, is attracted strongly to food compounds and not as available as solvent compared to loosely bound water or free water
The bound water remains unfrozen even at subzero
temperature (unfreezeable at -40oC)
The amount of unfreezable water varies only slightly
from one food to another – usually about 8-19% water are unfreezable …………… Continue …………. The unavailability of monolayer water prevents microbial growth (zero growth)
Hydrolytic reactions and non-enzymatic browning do
not occur in the monolayer water
However, lipid oxidation is contain high monolayer
water
NO SOLVENT CAPABILITY OR MEDIUM FOR
CHEMICAL REACTION ii. Boundary water Boundary water is slightly less bounded compared to monolayer water
Enzyme activity increase gradually in the boundary
water (aw 0.3-0.8)
Molds and yeasts grow within aw 0.7-0.8
Slight to moderate solvent capability
Rate of most reactions increased < 5% of moisture iii. Free water Free water acts as solvent to many hydrophilic compounds and is easily available for microbial growth, chemical and enzyme reactions.
Here, water fills the inter-granular spaces and the spaces within the pores
This water is mobile and retains the properties of water, thus it is
a dispersing agent as well as solvent
Freezable with slight to moderate. Reduction of freezing point
96% of water in high moisture foods 6.2 Shelf life and stability Consumers expect quality, freshness, nutritive value and accurate label information.
Shelf life indicates the extent of allowable product
change due to - Time - Environment
Understanding stability and factors that affect
stability, such as moisture, can lead to improving shelf life and shelf life predictions. i. Types of stability
Microbial
Chemical
Physical
Sensory ii. Food Product Types Substance aw Dry (powders, Distilled Water 1 cereals) Tap water 0.99 Raw meats 0.97 - 0.99 Milk 0.97 Intermediate Juice 0.97 Moisture (bars) Cooked bacon < 0.85 Saturated NaCl solution 0.75 Point at which cereal loses crunch 0.65 Solutions Typical indoor air 0.5 - 0.7 Honey 0.5 - 0.7 (beverages) Dried fruit 0.5 - 0.6 ………… Continue …………. Problems of accelerated shelf life testing at extreme temperatures
6.4 Overview: Water & Stability Chemical Stability
- No universal physicochemical parameter
describes the effects of water. - Water activity and plasticization by water affects chemical stability differently depending upon reaction type & matrix.
Physical Stability
- Water affects physical stability primarily by plasticizing
glassy systems into rubbery systems.
Microbial Stability
Growth of most bacteria is inhibited at aw < 0.9.
Mold and yeast are inhibited at aw of 0.8 - 0.88 (although some halophilic bacteria can grow at aw of 0.65) ………… Continue ………….. Reactions Monolayer Boundary Free Enzyme activity Zero Low High Mold growth Zero Low High Yeast growth Zero Low High Bacterial growth Zero Zero High Hydrolysis Zero Rapid High increase Non-enzymatic Zero Rapid High browning increase Lipid oxidation High Rapid Low increase Learning Outcomes Students are able to:
List out the functional properties of water and types
of water Relate shelf life and stability of the food products with the types of water Discuss the problems of accelerated shelf life testing at extreme temperatures Describe in details other factors (instead of water) influencing the food shelf life and stability
