Chapter 13: Water Check Access

This chapter considers the water content of different foods, including the basic chemical structure and the complexity and contradictions posed by such an apparently simple molecule. It covers the lattice structure of ice and the short-lived clustered structures in liquid water, and the phase diagram for water and its relationship to the freeze-drying of food materials. Interactions between water and food components, particularly sugars, proteins and salts, and their implications for food products are considered.