food2400 assignment 1

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University of Guelph *

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2400

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Health Science

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Oct 30, 2023

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docx

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FOOD*2400 Introduction to Food Chemistry 3.a. This phenomenon is described as hysteresis. Hysteresis happens when the water added and removed are not equal, causing a non-reversible pathway. This phenomenon can be explained with the ink-bottle theory. The capillaries are assumed to have narrow necks and large bodies, like an inkbottle. During hydration, the largest radius of the body needs to be filled for the water activity to be reached. On the other hand, during dehydration, the smaller radius or the “neck” manages the emptying of the capillaries. As a result, the water activity is lower (Mine, 2022). c. Sorption Isotherm curves are influenced by temperature. As the temperature increases, the moisture content decreases. This will also affect the behaviour of hysteresis (Mine, 2022). Hysteresis can also be influenced by drying methods that involve different temperatures. According to Krokida and Philippopoulos (2005), air and vacuum drying methods show less hysteresis compared to freeze-dried method.

References Damodaran, & Parkin, K. L. (2017). Fennema’s food chemistry (Damodaran & K. L. (Kirk L. Parkin, Eds.; Fifth edition.). CRC Press, Taylor & Francis Group. deMan, Finley, J. W., Hurst, W. J., & Lee, C. Y. (n.d.). Principles of Food Chemistry (4th ed. 2018). Springer International Publishing. https://doi.org/10.1007/978-3-319-63607-8 Krokida, M. K., & Philippopoulos, C. (2005). Rehydration of Dehydrated Foods. Drying Technology, 23(4), 799–830. https://doi.org/10.1081/DRT-200054201 Kim, Kim, S. Y., Kim, D. W., Shin, S. G., & Chang, K. S. (1998). Moisture Sorption Characteristics of Composite Foods Filled with Strawberry Jam. Food Science & Technology, 31(4), 397–401. https://doi.org/10.1006/fstl.1998.0368 Mine, Y. (2022a). FOOD 2400: Introduction to Food Chemistry . CourseLink. University of Guelph

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