Food Chemistry

(Session 3)

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 Factors affecting reaction rate A+B C +D
1) Concentrations of reactants
d[ A] [ A]n dA k[ A]n
rate = f([A]n => => dt
dt

Zero order: dA k [A] = [A]o k t

dt
1st order: dA k[A] [A] = [A]o e k t or ln [A] = ln [A]o k t
dt
1 1
2nd order: dA k[ A]2 kt
dt A A0

rate = k [A]2 Concentration

rate rate = k [A]
Rate=k

2
[A] time
 Factors affecting reaction rate A+B C +D
2) Temperature
Arrhenius equation:
Dependency of the Reaction rate constant (k) on T

Remember these equations!

A: Arrhenius constant
R : gas constant 8.31 J /(mol . K ) will be given in the exam
K: rate constant

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 Factors affecting reaction rate A+B C +D
2) Temperature (continued)
Two point form of Arrhenius equation
(If there is a limited amount of data, the two-point form of the Arrhenius equation can be used)

Ink1 = - Ea/RT1 + InA _____ (1)

Ink2 = - Ea/RT2 + InA _____ (2)

Subtract (2) from (1) then:

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Example:
If a reaction has a rate constant of 3x10-5 /sec at 300K and 5x10-
5 /sec at 50 C, what is the reaction activation energy?

R= 8.31 J /(mol . K )

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 Factors affecting reaction rate
2) Catalyst effects A+B C +D

The only effect of the catalyst is to lower the activation energy of the
reaction.
The catalyst does not affect the energy of the reactants or products (and
thus does not affect 6
 WATER

Understanding the physical and chemical

properties of water is important in the study of
food and processing
?

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 Water Content of
Foods

Food
Food Water Content
Water Content (%)
(%)
Meat
Meat
Pork, raw,
Pork, raw, composite
composite ofof lean
lean cuts
cuts 53-60
53-60
Beef, raw,
Beef, raw, retail
retail cuts
cuts 50-70
50-70
Chicken, raw
Chicken, raw meat
meat without
without skin
skin 74
74
Fish, muscle
Fish, muscle proteins
proteins 65-81
65-81
Fruits
Fruits
Berries, cherries,
Berries, cherries, pears
pears 80-85
80-85
Apples, peaches,
Apples, peaches, oranges,
oranges, grapefruit
grapefruit 85-90
85-90
Rhubarb, strawberries,
Rhubarb, strawberries, tomatoes
tomatoes 90-95
90-95
Vegetables
Vegetables
Peas (green)
Peas (green) 74-80
74-80
Beets, broccoli,
Beets, broccoli, carrots,
carrots, potatoes
potatoes 80-90
80-90
Asparagus, beans,
Asparagus, beans, cabbage,
cabbage, 90-95
90-95 (deMan, 1999; Aspen Publishers)
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cauliflower, lettuce
cauliflower, lettuce
STRUCTURE OF WATER
Because of the DIPOLE & Tetrahedral
structure we can get strong H-bonding

Each Water molecule can bond to 4 other water

molecules, allowing the formation of an
extensive 3D structure
(Dipole Integrations)

Water Properties:

Heat capacity ?
H-bond NOT a static
phenomenon
T dependent

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 WATER'S IMPORTANCE
Why Water is important?

1) Major Component of most foods

2) Solvent
o Chemical reactions
o enzymatic changes
o Mobility, dissolve and mobilize substrate
o Promotes microbial growth (aw)
o Solvent for hydrophilic flavors
may occur readily in foods with high water contents

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 WATER'S IMPORTANCE
3- the effects of Waters
Dipole Moment
o Hydrogen bonds between water
molecules

Hydrophobic molecules disrupt

water network

o Water hydrogen bonds with other polar molecules

Sugars, polysaccharides, proteins

o Water interacts attractively with charged molecules

Salts, proteins (video link)

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 WATER'S IMPORTANCE
4) Reactant: hydrolysis reactions
A-B + H2O --> A-H + B-OH

5) Product: (condensation reactions, dehydration synthesis)

A-H + B-OH --> A-B + H2O
6) Heat Transfer Medium
boiling, steaming, cooling

7) Affects texture
Interferes with solute-solute interactions
Contributes moistness, increases softness
8) Preservation
Highly perishable foods usually have high water activity
E.g. bread vs. cracker or cereal
9) Economics
More water added = more $
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 Where is water in food?

General concepts of water in

Food

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 General concepts of water in food
Water binding and hydration
Tendency of water to associate with hydrophilic substances.
It depends on the nature of non-aqueous substances:
salt concentration and composition
PH
T
Trapped Water, water holding capacity
Ability of a matrix of molecules to entrap large amounts of
water in a manner such that exudation is prevented
Hydrophilic substances are able to entrap large amounts of
water
Example?

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 General concepts of water in food
Bound water:
properties differing significantly from bulk water in the same system
Exists in the vicinity of solutes and other non-aqueous constituents
With highly reduced mobility
Water that is unavailable as a solvent
(not free to act as a solvent for salts and sugars)
Water that usually won't freeze even at -40C

integral part of non-aqueous constituents

< 0.03% of total water
Interstitial regions of proteins

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How to control waters effects and how to limit its undesired effects?
Preserving Food

increase hydrophilic solutes

decrease moisture content

(dehydration)

freeze food
ice unavailable for degradation
reactions
Challenge : Freezing has more effects on food
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 Water freezing & frozen food
Ice: Solid sate of water
Crystalline solid with ordered
structure
Ice volume , Density

Ice properties are important and defined not only by

water amount but also by ?
Ice crystal size, type and distribution
Slow freezing ( fewer large crystals)
Fast freezing (small crystals)
(Ice cream vs. Concentrated liquid food)
Recrystallization
Storage
Temperature fluctuation
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 Influence of freezing and frozen storage on food quality
Ice crystal formation can downgrade the food by:
Mechanical damage to the food structure
Ice density (specific volume)
Cracks in frozen food,
Cross-linking of protein ( animal tissue, fish and meat)
Ice formation decreases amount of water available to protein
Increase electrolyte concentration during freezing
(Actomyosin denaturation)

Limited re-absorption of water on thawing

Drip loss ?

Toughness of texture

Cryoprotectant additives ( monosaccharides, disaccharides, gums, salt,)

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 General concepts of water in food
Glassy state: Solid sate of water
An amorphous state ,
random, disordered molecular structure

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