Water Activity and Bound Water Types in Food Quality
Classified in Chemistry
Written on in
English with a size of 2.95 KB
Functions and Activity of Water (H2O)
Water acts as a stabilizer of body temperature, transports nutrients and degradation products, and serves as a reagent in chemical reactions. It also acts as a stabilizer, forming polymers.
Connected Water Molecules
Water in contact with solutes and other aqueous constituents exhibits reduced mobility. This water freezes at approximately -40 ºC. The degree of H2O connection includes constitutional water, vicinal water, and multilayer water. This connected water is available for the growth of microorganisms and for enzymatic reactions.
Types of Bound Water in Food
- Constitutional Water: Represents a small fraction of the H2O present in food with high moisture content. It is water strongly linked to the aqueous