FUNDAMENTALS OF FOOD SCIENCE

HTC165
Chapter
3

Water
(Liquid)

Fatimah Abd Ghani

fatimah.abdghani@gmail.com

Chapter Outline

Objectives
What is water?
Function of water
Water contents in food
Nature of water
Hydrogen bond & states of water
Uses of water in food preparation
Water hardness

LEARNING OBJECTIVES

Upon completion of
this chapter,
students should be
able to:

What is water?
It is a liquid
No specific shape (unless the
changes of temperature)
Occur naturally lakes, river,
rain & underground
Need to be treated first before
sending to our homes
Average 55-60% water in human
body
4

Process of
converting food
into energy
(heat transfer)

All living things are

made of water
(found in their cells)

Human blood 92%

Muscle & brain 72%
Bone 22%

General function
of water

Water holding
capacity of muscle
fiber influence the
colour &
tenderness of meat

Body lubricants, helps

cushion the joint & internal
organ. Give moist to the
tissue in the eyes, lungs

Give crisp, crunchy

texture to fruit &
vegetable
5

Act as a solvent
(dispersing medium)
Cleansing agent
Wash & clean

Medium for applying heat

(vapor steam)

Function of
Water in Food
Preparation

Gives coherence to
batter & dough
(mixed together)

Freezing mixture
ice cream &
ice making
6

Water contents in
Food Item
Water food
Food Item
Water
Conte
nt
(%)

Conte
nt
(%)

Lettuce, iceberg raw

96

Beef roasted, lean

57

Celery - raw

95

Pizza cheese, baked

46

Broccoli - cooked

90

Potatoes French fries

38

Apples - raw

88

Cheddar cheese

37

Milk, whole

88

Bread whole wheat

38

Orange juice

88

Bread - white

37

Oatmeal - cooked

85

Butter

16

Apples - raw

84

Raisins

15

Cream cottage
cheese

79

Brownies

10

Eggs raw, whole

75

Chocolate chip cookies

Bananas

74

Plain popcorns

NATURE OF WATER
2 atoms of H + 1 atom of O2 = H2O
(water)

0
H

H
8

NATURE OF WATER
-ve poles

0
H

H
H

+ve poles
Hydrogen bond
(weaker than Covalent bond)

0
9

10

Hydrogen bond &

states of water
Phase Transititon
The ability of water to form hydrogen
bond gives three (3) state of water:
- Liquid state (water)
- Crystalline state (solid/ice)
- Gaseous state (steam)

11

Water in the liquid

state
Liquid at room temperature
The flow properties are due to hydrogen
bond that link adjacent molecules of
water
Molecules associate in small cluster that
break up & re-associate continuously
These cluster move about freely & there
is much hydrogen bond interchange

12

Water in the
crystalline state
Movement of the molecules in the liquids is
slow when lower the temperature
Volume of the water shrinks slightly as it cool
Hydrogen bonding within the cluster persist
longer as the temperature drop
4C: water molecules have begun to
associate via hydrogen bonding in a precise
arrangement.

13

Water in the
crystalline state
This continuous & the volume of water
begin to expand as the temperature
drop (4C to 0C)
Crystal appear when it reaches 0C
Expansion abrupt after water change to
crystal
Ice form is less dense, so it float to the
surface

14

Water in the
gaseous state
In this state as steam or water vapour
Involve breaking of hydrogen bond
Need to obtain enough kinetic energy
The molecules will start to break apart
& escape into the atmosphere
The rate of evaporation varies with
temperature & humidity of air

15

Water hardness
Classified as soft or hard
Due to the presence of mineral salt in
water
Harness of water can be classified into:
- temporarily hard water
- permanently hard water

16

Temporarily hard
water
Contains calcium, magnesium & iron
bicarbonate
Precipitate as insoluble carbonate when the
water is boiled
These mineral deposit may accumulate as
scale in hot water heaters & kettles used over
a period of time

17

Permanently hard
water
Contains calcium, magnesium & iron
sulfate that do not precipitate on
boiling.
They form insoluble salts with soap and
decreases its cleaning capacity.

18

Water hardness &

effect on food
preparation
1. Calcium retard rehydration & softening of dried
beans & peas during soaking and cooking

Rehydration is the replenishment of water

and electrolytes lost through dehydration. It
can be performed by mouth (oral rehydration)
or by adding fluid and electrolytes directly into
the blood stream (intravenous rehydration).

19

Water hardness &

effect on food
preparation
2. As hard water often fairly alkaline - may affect
the colour of the pigments of cooked
vegetables
3. Hard water may cause tea to be cloudy
because some of the compound precipitate
with
calcium & magnesium salt of water

20

Softening hard
water
1. Adding water-softening agents such as
washing soda to precipitate the calcium
& magnesium salt
- *Precipitate
= To cause (a solid substance) to be
separated from a solution.
2. Use ion exchange process in which
calcium & magnesium ions are
exchange for sodium ions
3. To soften temporarily hard water is to
boil it
21

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