food2400 assignment 1

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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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FOOD*2400 Introduction to Food Chemistry 2.a. In the first region (Zone A), the water is known as monolayer water. The water molecules are tightly bound to the food molecules in this region. The amount of water in this region is the approximate amount of water needed to form a single layer over the solid. This water acts as a solid instead of a solvent and cannot be frozen at -40 C (Mine, 2022). In Zone B, the water is known as multilayer water. The water activity increases from 0.2 to up to 0.85 as the water content increases (Damodaran & Parkin, 2017). The water in this zone interacts and binds to another water molecule or food molecule through hydrogen bonds. This water can act as a plasticizer and has solvent properties (Mine, 2022). Zone C is known as bulk water. The water activity is around 0.75 and 0.85. As the water in this phase is loosely bound and can move freely, it promotes the chemical reaction, microorganism growth, and physical changes that are inhibited in Zone A and B (Damodaran & Parkin, 2017). b. Jam has the highest moisture content and water activity, followed by crackers and cookies. The differences in the curves can be linked to the composition of the products. Jam contains a high amount of sugar. This makes it tend to be a hygroscopic product that is very sensitive to water, hence the high moisture and water activity. On the other hand, crackers and cookies
contain a high amount of fat, making them less hygroscopic than jam. The higher amount of fat in cookies makes them drier and lowers the water content and activity of the product. The difference in moisture content and water activity can affect the stability of the food because higher water activity makes food products more susceptible to chemical reactions and microbial growth. When the water activity is high, the water is readily available for any reaction to take part. Therefore, the cookie is more stable than cracker and jam. (Kim et al., 1998). c. One factor that can influence the sorption isotherm is temperature. When temperature increases, the moisture content decreases, and the isotherm curve moves to the lower values (DeMan et al., 2018)
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