Search results
Results from the WOW.Com Content Network
These water molecules are much less mobile than the rest of the water in the soil, and have significant effects on soil dielectric permittivity and freezing-thawing. [1] In molecular biology and food science, bound water refers to the amount of water in body tissues which are bound to macromolecules or organelles.
In food science, water activity (a w) of a food is the ratio of its vapor pressure to the vapor pressure of water at the same temperature, both taken at equilibrium. [1] Pure water has a water activity of one. Put another way, a w is the equilibrium relative humidity (ERH) expressed as a fraction instead of as a percentage.
The following are examples of topics in food physical chemistry that are of interest to both the food industry and food science: Starch, 800x magnified, under polarized light Macaroni is an extruded hollow pasta. Water in foods Local structure in liquid water; Micro-crystallization in ice cream emulsions
Water present in foods may exist in two types: bound water and free water. [16] Bound water refers to water molecules that are attached to other molecules, making them unable to participate in chemical reactions or be utilized by microorganisms to contribute to their growth. [16] Free water refers to water molecules free to perform the above ...
The moisture content of grains is an essential property in food storage. The moisture content that is safe for long-term storage is 12% for corn, sorghum, rice and wheat and 11% for soybean [ 1 ] At a constant relative humidity of air, the EMC will drop by about 0.5% for every increase of 10 °C air temperature.
These reference values include water from drinking water, other beverages, and from food. About 80% of our daily water requirement comes from the beverages we drink, with the remaining 20% coming from food. [54] Water content varies depending on the type of food consumed, with fruit and vegetables containing more than cereals, for example. [55]
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
Intermediate moisture foods (IMF) are shelf-stable products that have water activities of 0.6-0.85, with a moisture content ranging from 15% - 40% and are edible without rehydration. [1] These food products are below the minimum water activity for most bacteria (0.90), but are susceptible to yeast and mold growth .