INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Free water is water that
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is free of metal ions
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is free of impurities
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is held in various molecules of food
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readily separates out of food
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Explanation:
Detailed explanation-1: -Water that can be extracted easily from foods by squeezing or cutting or pressing is known as free water, whereas water that cannot be extracted easily is termed as bound water .
Detailed explanation-2: -Examples of free water are the water in fruits such as oranges, lemons, watermelons, and tomatoes, while examples of bound water are the water in cacti and pine tree needles.
Detailed explanation-3: -The easy part of the loss-on drying concept is free [or unbound] water. This is water in or on the surface that will evaporate with a moisture balance. Things get tricky when we consider bound water, which may be caught in capillaries, fibers or held onto via chemical reactions.
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