As you note, as energy is removed there is an increasing amount of hydrogen bonding until, ice, shows evidence of rigid structured bonding. Water is an important constituent of most foods with each food having its own characteristic content. The range of values summarized by the table to the left indicates water may play differing roles as to its importance in a foods appearance, texture, or flavor of the food. Reviewing this differing percentage of water and correlating it to its quality characteristics is particularly interesting. The chemical nature and physical structure of water give this component of food materials great significance in determining the properties of raw foods and the nature of the changes that take place during food processing and preparation.
Water is an unusual compound with unusual properties.
Water is visualized as occupying the center of a tetrahedron, a solid with four faces. This is important from processing and food preparation standpoint. Water has properties and characteristics that are very unusual. It simply does not behave as one might expect. Relate the affect of dispersed particles to the colligative properties of water.