food2400 UNIT 2

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University of Guelph *

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2400

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Chemistry

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Oct 30, 2023

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docx

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2

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Unit 2 1. Explain the process of ice crystallization; It involves two steps, nucleation, and crystallization. Nucleation is the formation process of ice crystal nuclei. As the ice crystal grows around the nuclei, it is called crystal growth. Depending on the speed of crystallization, ice crystals differ in size and number. When the temperature is lower than the freezing point, the rate of nucleation increases and crystal growth decreases causing many small ice crystals to form 2. Explain the significance of nucleation and seeding during ice crystal formation S eedi ng (i.e., the addition of nuclei to liquids prior to freezing) can be used to increase the number of initial nuclei present and to encourage a finer crystalline structure. By increasing the number of nuclei, the ice crystals formed will be much smaller and minimize the damage. Maintaining temperature can also prevent large crystal formation and avoid foods damage 3. Explain the effect of cooling rate on ice crystal formation; At low degrees of super cooling (occurring at temperatures close to the freezing temperature), crystallization is relatively slow. When a very low temperature is used (i.e., there is a high degree of super cooling), crystallization proceeds much more rapidly. Fast cooling = high rate of nucleation, slow crystal growth rate and hence, a fine crystal structure Slow cooling = low rate of nucleation, fast crystal growth rate, and hence, fewer, but larger ice crystals 4. Describe the changes that occur in foods during frozen storage, specifically freeze concentration and ice crystal damage; When liquid transforms into ice, the solute or non-aqueous concentration in the unfrozen liquid is increased. As a result, freeze concentration happens and changes the pH, ionic strength, viscosity, freezing point, and other properties of the unfrozen liquid. Freeze concentration and volume increase can also promote enzymatic reaction in a cell because enzyme and substrate may combine during these processes as a result of de-compartmentalization (Mine, 2022). Moreover, recrystallization may occur when there’s a fluctuation in the temperature. As the temperature increases, the small crystals melt and crystalize on the larger crystal as the temperature decreases again. As a result, the ice crystals enlarge, damaging the texture and cellular structure of the foods (DeMan et al., 2018). In contrast, glass formation leaves food less damaged due to its amorphous nature, which distributes the solute and reduces these deleterious effects (Mine, 2022) 5. Explain the concept of glass formation in foods and how this impacts food stability; and This occurs when the temperature of the liquid is very low (at the glass transition temperature). This causes a rapid cooling rate and prevents the formation of nuclei and ice crystals. A glass state can also form in the remaining liquid of a high concentrated unfrozen liquid or partially frozen foods (Mine, 2022). This glass immobilizes the dissolved solids and minimizes the
problems that typically occur with freeze concentration. The presence of substances, like certain polymeric substances or low molecular weight molecules liked sugars can help protect cellular integrity during freezing. This is known as cryoprotection. 6. Explain the significance of water activity in relation to microbial growth/inhibition, chemical reactions, enzyme activity, and packaging requirements. Total moisture content in a food compound and water activity affect the progress of various chemical and microbial activity that can lead to food spoilage. ingredients can be formulated to have similar water activities or special coatings can be used.
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