FOOD PROCESSING AND PRESERVATION
PROPERTIES OF FOOD COMPONENTS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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“Bound water that strongly acts with specific hydrophilic sites on non-aqueous constituents to form a monolayer coverage."The following statement refers to
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Free water
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Multilayer water
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Constitutional water
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Vicinal water
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Explanation:
Detailed explanation-1: -Types of bound water associated within proteins. Types of water associated with proteins are of 5 types-structural, monolayer, hydrophobic, hydration, unfreezable and capillary.
Detailed explanation-2: -chemically bound water (referred to as combined water or hydrate water), which is a constituent of the hydrate phases and non-evaporable at 105 °C.
Detailed explanation-3: -These two types of water (intracellular water and cell wall water) are known as physically bound water or simply bound water [4]. Based on its mobility, bound water present inside the cells (intracellular water) is referred to as loosely bound water (LBW) while cell wall water is termed strongly bound water (SBW) [5] .
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