HTF523

OUTLINE
 Introduction
 Structure
 State of water
 Water in food preparation
 Hard Water vs. Soft Water
Introduction
 Water is the chemical substance with chemical
formula H2O
 Its molecule contains one oxygen and two hydrogen
atoms connected by covalent bonds
 At room temperature, it is a nearly colorless with a hint
of blue, tasteless, and odorless liquid.
 Commonly referred to as the universal solvent
 HIGH BOILING AND FREEZING POINT - the
molecules must break the H-bond and the
atmospheric pressure before they can change from a
liquid state to ice or steam.
Nature of water
2 atoms of H + 1 atom of O2 = H2O (water)

O2 Covalent bond

H H

O = oxygen ; H = hydrogen
 The presence of a charge on each of these atoms gives
each water molecule a net dipole moment.
 Electrical attraction between water molecules due to
this dipole pulls individual molecules closer together,
making it more difficult to separate the molecules and
therefore raising the boiling point. This attraction is
known as hydrogen bonding.
 A water molecule can form a maximum of four
hydrogen bonds because it can accept two and donate
two hydrogen atoms
 Hydrogen bonding is a relatively weak attraction
compared to the covalent bonds within the water
molecule itself
 Nature of water
-ve poles

O2
H
H
H
+ve pole

O2 H

Hydrogen bond
(weaker than Covalent bond)
State of matter
 A gas (also known as vapor) has no fixed
volume or shape; rather, it conforms to the
volume and shape of its container. A gas can
be compressed to occupy a smaller volume,
or it can expand to occupy a larger one.
 A liquid has a distinct volume independent
of its container but has no specific shape: It
assumes the shape of the portion of the
container that it occupies.
 A solid has both a definite shape and a
definite volume: It is rigid. Neither liquids
nor solids can be compressed to any
appreciable extent.
 In a gas the molecules are far apart and are moving at
high speeds, colliding repeatedly with each other and
with the walls of the container.
 In a liquid the molecules are packed more closely
together, but still move rapidly, allowing them to slide
over each other; thus, liquids pour easily.
 In a solid the molecules are held tightly together,
usually in definite arrangements, in which the
molecules can wiggle only slightly in their otherwise
fixed positions. Thus, solids have rigid shapes.
 The changes in state of water
 Gas to Liquid
 When a gas changes to
a liquid, it goes
through the process of
Condensation. This is
when the gas cools and
loses energy. Then the
particles are forced to
change state, from a
gas to a liquid.
The changes in state of water
 Liquid to Solid
 When a liquid changes to a solid, it goes through the
process of Freezing. This is when a liquid cools below
the freezing point and loses energy. Then the particles
are forced to change state, from a liquid to a solid.
The changes in state of water
 Solid to Gas
 When a solid changes directly to a gas, it goes through
the process of Sublimation. The particles are forced to
change state.
 Liquid to Gas
 The process in which a liquid changes into a gas is called
Evaporation. When a liquid gains enough energy, it can
overcome all of the attracting forces. Then it changes
state, from a liquid to a gas.
The changes in state of water
 Solid to Liquid
 The process in which a solid changes into a liquid is
called Melting. When a solid gains enough energy, it can
overcome some of the attracting forces. Then it changes
state, from a solid to a liquid.
 Gas to Solid
 When a gas changes directly into a solid, without going
through the liquid state, it is called Frost Formation.
 Freezing point
 Temperature = o°C at normal atmospheric pressure
 The lower temperature decrease water’s kinetic energy,
slow the movement of water molecules.
 Heat of solidification occurs when at least 80 calories of
heat are lost per gram of water.
 Melting point
 80 calories of heat to a gram of ice will cause it to reach
its melting point & turn it back into water.
 Boiling point
 Temperature = 100°C
 Water require 540 calories of energy per gram to boil &
vapor and known as heat of vaporization
Water in food preparation
• Heat transfer
• Universal solvent
• Chemical reaction
• Food preservation
Heat transfer
 Transfer and moderates the effect of heat
 Water transfer heat more efficient
 Water has higher specific heat than other substances
 More energy needed to increase the temperature of 1 g
of water than 1 g of fat
 Moist heat cooking methods:
 Prepare food that rely on water
 Boiling, simmering, steaming, stewing & braising
Universal solvent
 Combining solvent and solute result in a solution,
colloidal dispersion, a suspension or an emulsion.
 Its differ based on the size or solubility of their solute.
 Solution; a homogenous mixture of a solute dissolve
in a solvent
 Colloidal dispersion; a solvent containing particles
that are too large to go into solution, but not large
enough to precipitate out.
 Suspension
 Emulsion
Chemical reaction
 Include:
 Ionization
 pH changes
 Salt formation
 Hydrolysis
 Carbon dioxide release
Food preservation
 Water important for the life of microorganism
 The action of this microbes on food cause
deterioration & decay
 Removing of water from food was a form of food
preservation
 Water activity (aw); water availability determine its
perishability.
Hard Water vs. Soft Water
 “Hard” water contains large amounts of dissolved
calcium and magnesium.
 “Soft” water is water that contains small amounts of
calcium and magnesium.
 One of the primary disadvantages to hard water:
 more soap, detergent, shampoo, and/or cleanser, is
required to get whatever you are washing clean. It is
literally, harder to get anything clean with hard water.
 builds up scale on the inside of water pipes eventually
reducing the flow.
 coats your water heater element greatly increasing the
cost of heating water.
 Types of hard water
Temporary
•Caused by a combination of
calcium ions and bicarbonate
ions in the water.
•It can be removed by boiling the
water or by the addition of lime
(calcium hydroxide)
•Boiling the water will remove
hardness as long as the solid
CaCO3 that precipitates out is
removed
Permanent
•Usually caused by the presence
in the water of calcium and
magnesium sulfates and/or
chlorides which become more
soluble as the temperature rises
•Cannot be removed by boiling
•Can be removed using a water
softener or ion exchange
column, where the calcium and
magnesium ions are exchanged
with the sodium ions in the
column
Water hardness & affect on food preparation

 Calcium retard rehydration & softening of dried

beans & peas during soaking and cooking
 As hard water often fairly alkaline & may affect the
color of the pigments of cooked vegetables
 Hard water may cause tea to be cloudy, because
some of the compound precipitate with calcium &
magnesium salt of water