2/25/14Fennema'sFood ChemistryFoodScience&TechnologyFourthEdition.Foodpreservation:food safetyfood qualitySrinivasan DamodaranKirkLParkirPrefaceEditoeContrihuLPart IIMinor Food Compon437Chapter 1 Introduction to Fod ChemisrChapter 7Vitamin439ORFeSrininaanDmodaaErkLsAae FE Gngiry Ill523Chapter8Mscrad15PartI Major Food ComponentsDnirD. AfiChaper2Waerand lce.1T571Chapter9CokoriDnidSRridandOuenRFennmhynShuert83Chaper3Caubohydrate639Chapter10FaAomerNBeMifterandKeryC.Hdeyberr CLndChapter4Lipids.155Chapter 11 Food Additive689DJulianMCleennanfEriADeterrCLondid217Chapter5AminoAcidk,Peptides,andProtcimChaper1zBicotneSohstDceNntpadTosi751SinivanmDuaduaCh.onga,MohumedM.Rafand Gretia GhnChapter6Earymes331KrkLPonkin
2/25/14 1 Food Science & Technology • Food preservation: food safety food quality
2/25/142WaterandIceDavidSReidandOwenR,Fenema781Part I Food SystemLess important783Chapter 13 Dispersed Systems: Basik: ConsidentPiter Wiolatraand Tier VlietCONTENTSBigChapter14Physical and Chemicad Interactices of Compoteets in Food SystemZitistuw ESiorsli.JoePodorneendSrdsivmsDomolan22ThePhysiERF23Chapter15ChanacteristicsofMilk885TheWnMdec24NisWnddESuuiigoodChapter16PgsiologyandChemistryofESbleMusckeTisse923PGoleSwmharg, louling LXing, ad Wirn ChiongCupler17PoathanvestPysiologyofEdiade Plamt Tissu975JegroyK.BrrchtMantARomor,NormmrEHoand,andGrodyWChiuNR#R带18Chupter18 Impactof Bioceechnology onFoodSupply andQuality1051MfarfinaNreedl-MeGiwghlin282R419WaterActvityadKelutiveVapoePy4中学学学学务院Chmnistn29.1ltrodactiorZ9.2DetisitionandMcauremem2.9.3Teapersture Dependesce101RESOOURRENZ1o Molecular Mohiliy ad Food Suabilit02heEseRaDninn2.10.3TheNetMoisheS2.1L.1DefinitioroandZonesfMokulMohiyaFoodSrah2.11.2Temperature DepesdkenTheStaeDhstrm2.113 Hysterei2.10.61pnceofaPhoin2.114 Hydraton S2.10.62InterpratingaSaeDiapam2.12Relative Vapor Pressure and Food Stahilay2.10fTheEateruyoeFouilihciumandKnetc213.0210.tExuiling heCaneeptteCenglesFoodSyuem2131TheeenthRve.MMS2.10.65 1entifying te A格FUedentandaeheBdeafwerieEo1072.14 Cnnco42
2/25/14 2 Less important
2/25/14Food SafetyFood Quality·Chemical.Nutrition.Biochemical.Sensoryflavorappearance.MicrobiologicaltextureWater&FoodS9*-:Wateristheprinciplecomponentoffoods.a子S+S.Waterfunctionsasamediumfor4chemicalreactions一.Waterfunctionsasamediumfor=microbiologicalgrowthas3
2/25/14 3 Food Safety • Chemical • Biochemical • Microbiological Food Quality • Nutrition • Sensory flavor appearance texture Water & Food • Water is the principle component of foods. • Water functions as a medium for chemical reactions. • Water functions as a medium for microbiological growth
2/25/14Phases or States ofWaterPhases orStates ofWater.Stateofwaterdependson.Solid (ice)temperatureand pressure.·Liquid.Atconstantpressure it requires heattochangetemperatureand state.·Gasorvapor·At constanttemperature,it requireschanges inpressuretochangestateTemperature changePhasechange1 calorie of heat per gram of water is required to raise the:Ice to liquidwaterrequires 80cal/g at0Ctemperature of water one°C:10 g ice at 0C requires:-To raise the temperature of 100 g water from 10 to 20 °C10x80=800 caloriesrequires10 x 100 = 1000 calories."Ice Diet"One calorie is not the same as one food Calorie:1Calorie (food calorie)=1000 calorieOne Joule is 0.2390 cal (1 J= 1N -M)·800Calorieswillmelt8.000gice1 J is the energy required to lift a small appleonemeterstraightup.4
2/25/14 4 Phases or States of Water • Solid (ice) • Liquid • Gas or vapor Phases or States of Water • State of water depends on temperature and pressure. • At constant pressure it requires heat to change temperature and state. • At constant temperature, it requires changes in pressure to change state. Temperature change • 1 calorie of heat per gram of water is required to raise the temperature of water one ºC. • To raise the temperature of 100 g water from 10 to 20 ºC requires 10 x 100 = 1000 calories • One calorie is not the same as one food Calorie • One Joule is 0.2390 cal (1 J = 1N . M) 1 J is the energy required to lift a small apple one meter straight up. Phase change • Ice to liquid water requires 80 cal/g at 0 ºC • 10 g ice at 0 ºC requires: 10 x 80 = 800 calories • Ice Diet • 1 Calorie (food calorie) = 1000 calorie • 800 Calories will melt 8,000g ice
2/25/14PhasediagramofWaterTemperaturecontrolLiquidot1e0C1 atm,IceandliquidwatermixtureTemperature=0°℃Solid.Liquidwaterand steamTemperature=100TriplepointVapor.At normalpressure(oneatm)thetemperature cannotgo aboveiooC with liquid waterpresent.TemperatureFressurecookerLiquidLiquid121℃oro°CRetort100°℃oPC100°C1atm1atmSolidSolidssVaporVaporSubliminationor freezedriedTemperatureTemperature5
2/25/14 5 Temperature control • Ice and liquid water mixture Temperature = 0 ºC • Liquid water and steam Temperature = 100 ºC • At normal pressure (one atm) the temperature cannot go above 100 ºC with liquid water present. Temperature Pressure 1 atm 0ºC 100ºC Phase diagram of Water Temperature Pressure 1 atm 0ºC 100ºC 121 ºC Temperature Pressure 1 atm 0ºC 100ºC Sublimination or freeze dried