![]() ![]() ![]() Lack of water can cause such textures as, hardness, crumbliness, and gumminess where they are not desired, or may provide improved palate-enhancing textures such as tenderness, softness and smoothness. For example, high moisture content is likely to increase spoilage rates due to higher chemical and microbial activity. Moisture content is an important test done in the food industry since it may affect spoilage rates, texture, palatability and product cost. Important chemical properties of food are briefly described below. For example, measuring the water content of food require that the water is removed, which ultimately changes its chemical makeup. Chemical properties of food are those properties that cannot be measured without altering the chemical composition of the food material. ![]()
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