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WATER IN FOOD, Bibliography - Coggle Diagram
WATER IN FOOD
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Why is water important?
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In fresh food, the content of water is 50% in meats and 95% in fruits and vegetables
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Structure of water
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Each molecule is attracted to 4 other molecules through hydrogen bonds, forming a tridimensional network 
Tetrahedron shape, with a pyramid-like structure
In different states
Liquid water
Network: more molecules, no particular shape
Bigger coordination number, with higher density
Ice
Network: spaces, more organized, hexagonal shape
Its coordination number is 4, with lower density
Water holding capacity
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Examples: gels of pectin and starch, and cells of tissues
Defects of impairment of water holding capacity are: syneresis of gels, ice melting from frozen foods, and inferior performance of animal tissue
Bound water
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In a typical food of high-water content, it comprises only a minimum part of the total water present
Water activity
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Concentration and dehydration are used to decrease the water content of a food, increasing the concentration
Interaction with ions
In salt solutions, the electrons occupy the free orbitals of the cations, forming “aqua complexes”
Other water molecules then coordinate through H-bridges, forming a hydration shell around the cation
The hydrogen-bound water structure is changed by solubilization of salts or molecules with polar or hydrophobic groups
Hydration shells are formed by anions through ion-dipole interaction and by polar groups through dipole-dipole interaction or H-bridges
Bibliography
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Badui, S. (2006). Imaginary tetrahedron structure of water. Retrieved from: Química de los Alimentos. 4ta Ed. 2006
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Fennema O. (2008). Likely arrangement of water molecules adjacent to sodium chloride ion pair [Figure]. Retrieved from Fennema’s Food Chemistry 4th Ed. 2008.