Water in Cooking Processes

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1.0 Introduction: Water can be observed as being a major component of many foods as well as one of the more important groups of nutrients worldwide. This is primarily due to the influences water has on texture, appearance and the taste of food. Nutritionally, water helps to maintain body temperature and plays a role in transportation of nutrients and wastes providing the solution for hundreds of chemical reactions. Water also plays a role in sanitation in food practices as well as food preservation and therefore it is essential for the food industry (Kemmer N, F.,1988). In dried foods, water has a predominant role in the physical and chemical properties as well as the mechanisms that control their deterioration. As a result of this,…show more content…
This is done by lime and carbon dioxide in which is added in order to precipitate out the non-sugar substances. Once the juice is evaporated in several stages its sugar content elevates to about 67 % and it is then boiled until light golden transparent crystals are formed, this process is called crystallization. The syrup is then separated from the crystals by being spun off and rinsed off with water and steam. Repetition of these processes produces refined sugar, i.e. very pure crystal sugar of the highest quality. 4.2 Fruit and Vegetable Industry Major water use is associated with the fruit and vegetable industry which include the washing steps for raw and processed produce, peeling and pitting practices, blanching, fluming the produce after blanching, sorting, and conveying the product within the plant. In the processing of fruit and vegetable industry there are six major contributing factors for water use. They include, raw produce washing, grading, and trimming, washing after steaming, blanching and fluming, filling, sanitation/plant cleanup, and processed product cooling (Jongen, 2002). 4.3 Meat and Poultry Industry In the meat and poultry industry water is used for chilling, scalding, can retorting, washing, cleaning, and waste conveying. In many instances, this water is used in the plant for the transport of feathers and offal from the processing area. In poultry processing plants, in addition to being used for carcass washing and cleaning,
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