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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bound water
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free water
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hydrates
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all of the above
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Detailed explanation-1: -Free water is low in density and has a vapor pressure. In addition, it can freeze at moderate temperatures. Juice in fruits and vegetables such as oranges, watermelon, tomatoes, and lemons are examples of free water.
Detailed explanation-2: -Lemon juice, water, and sugar form a solution. A solution is a mixture in which the different kinds of matter are spread out evenly. In lemonade, water is called the solvent. Sugar and lemon juice are solutes.
Detailed explanation-3: -Because they contain a high amount of citric acid, lemons have an acidic pH. Lemon juice has a pH between 2 and 3, which means it’s 10, 000–100, 000 times more acidic than water (1, 2, 3). A food’s pH is a measure of its acidity. The pH of lemon juice falls between 2 and 3, meaning it is acidic.
Detailed explanation-4: -Types of water: Free, Bound, and Entrapped Water 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.