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. The affect of dispersed particles upon the colligative properties in different dispersion systems. Communicate the affect of solute on solutions and crystallization. There are three main catagories of solutions, unsaturated, saturated, supersaturated solutions.