NOTE! HIGHLIGHTED yung mga gagawin pa.

Joma- paadd naman nung meaning nung (4.)

RH at ERH sa intro at dun sa part ng
discussion mo
-tska wala pang answers yung:
2. discuss the effect of packaging on water
activity
3. what will be the difference in the
appearance of cabbage wrapped in plastic
bag and cabbage stored in the vegetable
crisper of the refrigerator for 4 days. Account
for the difference.
-tapos wala pa pala yung sa appearance and
texture nung sa Table 1.5, wala kasi
akong kopya. Kaya pa-add na rin sa
discussion .
-tapos may class kami ni ona ng 1-7, e ang
pasahan ay until 5, ikaw na sa magpaprint
at magpasa. Ambagan ka na lnag naming
sa Tuesday.
Ona- pagawa na nung conclusion, di ko na
talaga keri. Help mo na din si joma kung
may vacant ka pa.
-If ever na di pa to mabasa in joma in the
earliest timepossible patext naman sya.
Ayaw kasi pumasok nung load ko e.
- -yun din palang subscript ng equation 1 and
2 di ko malagayn ng subscript. Kahit sa
pagprint na lang sulatan.

Sorry guys. Di ko na talaga kaya, inaantok na

talaga ako. Huhuhuhu

I.

Introduction
Food is anything that when ingested provides energy, promotes growth,
repairs body tissues and regulates body processes. It is composed of different
chemical components such as: carbohydrates, lipids, proteins, and water. In this
exercise, well focus on water- its nature and effects on foods.
Surprisingly, water is the only substance on earth that exist in all three
physical states, at an ample amount (Fennema, 2008). Likewise, about 50-95 % of
the living things total weight is water. Its structure is composed by 2 atoms of
hydrogen and 1 atom of oxygen covalently bonded. That is capable of hydrogen
bonding and interacting with different molecules explaining its significant roles.
Such as- it can serve as a dispersing medium (e.g. in food solutions, emulsions, etc.)
and heat transfer medium as well. It also functions as a cleansing agent and for
structural integrity. Moreover, it influences chemical and biochemical reactions.
Lastly it greatly affects food stability and growth of microorganism responsible for
spoilage (deMan, 1999).
In this exercise, parameters to be tested are moisture content and water
activity. Moisture content is defined as the quantity of water present in foods. While
water activity is the measure of the availability of water associated with nonaqueous constituents. Also, it is the ratio between the vapor pressure of water in
the substance, and p is the vapor pressure of pure water at the same temperature
which can be used to determine the shelf life of food. That is interrelated with the
solute concentration in line with the Raoults law. Which states that as you increase
solute concentration, water activity is lowered and vice versa.
Also, the relative humidity and equilibrium relative humidity will be taken
into consideration. Definition of RH and ERH. Lastly, is the effects of the some
added factors or additives on the freezing of water.
Finally, being acquainted with these concepts about water in foods leads to
one of the foremost aim of food technologist which is the stability of foods for better
and safe consumption.

II. Results and Discussion

For the first part, moisture content or quantity of water present in foods was
taken into account. It can be determined using several methods may it be direct,
indirect or empirical measurement. Direct measurement, the most common, is done
by removing moisture and the moisture content is determined by the weight loss.
Under this category are: (a) vacuum oven, lets more moisture be removed without
decomposition with reduced pressure, (b) electrical method, measures the change
in resistance to an electric current through a sample, (c) Karl Fischer titration, uses
heat that will make the samples show erratic results. It is the appropriate method
for samples with low moisture such as candies, chocolate, roasted coffee, oils and
fats, and foods high in sugar or protein. In indirect measurement, an intermediate
variables measurements are identified and then converted into moisture content.
Empirical measurement includes methods of biting, shaking, crunching of the
sample (Eskin&Shahidi, n.d).
In the experiment, infrared moisture meter method was used to determine
the moisture content of five samples. The percent moisture content was determined
using the equation:

%MC=100 x

( initial weight , gfinal weight , g )

initial weight , g

(Eq.1)

As seen in Table 1.1, after computing for the moisture content (%), it showed
that cabbage had the highest moisture content (90%) because it is a fresh sample.
That is no other induced process was employed aside from the naturally occurring
ones. In addition, according to Taiz and Zeger (2000), its multilayer of dense leaves
restrain the moisture in its natural process of evaporating, specifically the so-called
transpiration. Next in line was the coco jam. On the word of Fennema (2008), it is a
good example of intermediate food. That is, even if its a viscous liquid, it does have
constituents that lowers the quantity of water present in it which will be further
elaborated on the discussion of water activity. It was followed by instant coffee and
rice both with 15% moisture content. Rice indeed could have the said amount of
water content since it had been processed like sun drying and milling mainly for
storing purposes. Thus, water was reduced. But, instant coffee has gone through
more rigorous process of water removal which could be spray or freeze drying
(Fennema, 2008). Consequently, making it dry solid minute particles. Lastly, biscuit
had the lowest since it was cooked twice, therefore large amount of moisture was
taken away during processing (see Table 1).
Table 1.1 Data on Moisture Determination using Ohaus IR Moisture Meter.
Sample
Cabbage
Coco Jam
Coffee
Rice
Biscuit

Initial
reading
2.0
2.0
2.0
2.0
2.0

Final reading

%MC

0.2
1.2
1.7
1.7
1.9

90%
40%
15%
15%
5%

The results can be considered acceptable since it does not significantly differ with
the literature value for the given samples (see Table 1.2).

Table 1.2. Literature Values for Moisture Content of Specific Foods

Product
Fruits
Vegetables

Range of %MC
75-95%

Meat
Fish
Grains
Cereals

56-78%
64-82%
10-12%
10-14%

90%

Next parameter is water activity in foods. Water activity (aw) as defined

earlier is a measure of the availability of water associated with non-aqueous
constituents. Wherein microorganisms are a great concern favoring high water
activity which decreases food stability. One way of determining a w is through
relative humidity sensors. In which food sample of known moisture content is placed
in a closed chamber, ideally at constant temperature, for equilibration. In this
method aw is expressed as

a w=

ERH
100

(Eq.

1)
where, ERH is the equilibrium relative humidity determined at percentage relative
humidity (%RH) wherein food samples either gain or loss weight (Fennema, 2008).
Furthermore is the concept of Raoult's law, which states that lowering the vapor
pressure of a solution is proportional to the mole fraction of the solute. To put in the
water activity concept, as stated by deMan (1999), aw can then be related to the
molar concentrations of solute (n1) and solvent (n2)

aw

P
Po

n1
n1+ n2

(Eq. 2)
This implies that aw is a function of the concentration of the solute. Thereby, as you
increase solute concentration, aw is lowered and vice versa. Po
Nevertheless, water activity can be controlled. Adding salt or sugar, which is
interrelated with the principle of Raoult's law. Wherein, the interaction of water with
ions, ionic groups, carbohydrates (even proteins) hinders water mobility by forming
hydrogen bonds with water. Thus, disrupting normal water structure. Some
examples of these types of foods include soy sauce, jams, and salted fish. In this
method of preservation, special equipment is not needed to do this. Some just
require formulations. Hence, it is very convenient and economical. Another way is
the use of temperature (e.g. drying) which increases rate of water movement. Thus,
reducing water activity in foods (deMan, 1999).

On this part, the aw analyzer was used to measure water activity of different
food samples which do not need to be refrigerated. In which water activity is
expressed as the ratio of the vapor pressure of water in the food (P) to the vapor
pressure of pure water (P0) at the same temperature as stated above.
It can be seen in Table 1.3, cabbage has the highest water activity level of
0.75. It means that the vapor pressure was 75% (%RH) of that of pure water or 75%
of allowable water for the growth of microorganism. As stated earlier it fresh and
free from methods of water activity reduction. Thats why most vegetables are
prone to bacteria. It was followed by coco jam (0.67). This denotes that the vapor
pressure was 67% of that of pure water (allowable water for the growth of
microorganism). Just as stated earlier, it is an intermediate food. Mainly because
apart from its substantial moisture, it is still stable to microbiological deterioration
even without refrigeration. Its chemical components held reasons for that. The jam
is consist of fruit, sugar and some other constituents that affects its water activity.
These constituents have these ions, proteins and carbohydrates which lowers a w
because their capability of forming hydrogen bonds with water (deMan, 1999). Thus,
there would less amount of free water accessible for microorganisms. That is backed
up by the Raoults law, saying at higher concentration of the solute (the
constituents), aw is lowered. After that is rice with 0.54 which is solid but mostly
carbohydrates and protein in composition. Lastly, instant coffee with water activity
of 0.48. Same reasons were inferred. In addition is the drying process the two
undergoes which was stated on the effect of moisture content in food.
On the other hand, although the order of increasing moisture content and
water activity in the food samples are the same, still they are not directly
proportional with each; specially pertaining to water activity which is mainly due to
chemical compositions (ions, carbohydrates and proteins) taking into consideration
that ideally there is constant temperature.

Table 1.3. Water activity of different food samples.

Sample
Rice
Cabbage
Coffee
Jam

Water Activity at
26.5 C
0.54
0.75
0.48
0.67

The experimental values have a difference ranging from 0.08 to a high of

0.28 from the theoretical ones (See Table 1.4). But it wasnt too large. These may be
due to fluctuating temperature of the environment and limitation of the instrument.

Table 1.4. Literature values of the water activity of different food samples.
Sample
Rice
Cabbage
Coffee
Jam

Water Activity at
26.5 C
0.42
0.85-0.98
0.2-0.3
0.75-0.80

Thirdly, the determination of the influence of moisture on the quality of foods

was conducted. As the stated earlier, low water activity prevents growth of
microorganisms. Hence, measures such as addition of solutes and employment of
dehydration process are performed. But simultaneous conduction of the two causes
decrease in perishability (Fennema, 2008).
In details, parallel to what has been stated earlier, a w, an intrinsic property of
the sample is related ERH of the product, a property of the atmosphere in
equilibrium with the sample (see Eq. 1 and 2). While, DEFINITION of RH and ERH. In
this exercise, an RH chamber is used. But this method is time-consuming (~3days
for the sliced cabbage samples) and almost impossible in large samples, especially
at temperatures below ~50C (Fennema, 2008).
As seen on Table 1.5, it clearly shows that as the amount of sulfuric acid
increases, the loss of weight on the cabbage decreases. Its appearance became
blah blah. In a closed system to attain equilibrium, water moves from an area of
higher humidity to an area of lower one. Thus, the decrease on the weight of
cabbage is mainly because of the sulfuric acid. Because of the acid, the amount of
water in the air inside the jar dries up and resulting to a decrease in its relative
humidity which will latter result for the loosely bound water in cabbage to be
transferred on the vapor (ERH). Hence, when relative humidity is less than the
equilibrium relative humidity, the cabbage will release water and causes the
decrease in weight. On the contrary, water is absorbed in the opposite manner.
With this, packaging materials effect on water activity can be determined.
Answer sa no. 3

Table 1.5. Texture and appearance of foods store under different relative humidities.
% Relative
Humidity

% H2SO4

100
90
70
50
30

00.00
17.91
33.09
43.10
52.45

Appearance

Texture

Gain(+)/Loos
s(-) in
weight
4.7
4.8
3.5
2.5
2.8

Last point to consider is the influence of some factors on the freezing of

water. The temperature at which the first ice crystal was formed and the liquid and
solid are in equilibrium is called the freezing point. The freezing process is
comprised of thermodynamic and kinetic factors, which can dictate the phase of the
mixture at particular stage in the freezing process. The mixture gradually release
heat at which nucleation starts. In order for ice formation to occur, a nucleus or a
seed is required; the process of producing this seed is defined as nucleation. Once
the first crystal appears, normally on the surface of the solution, a phase change
occurs from liquid to solid with further crystal growth. Therefore, nucleation triggers
the process of freezing, and is considered as the critical step to achieve complete
phase change (Sahagian and Goff, 1996).
Freezing can be done slowly or rapidly. Slow freezing causes ice crystals to be
large that it would break the cell wall of foods. When the food is thawed, much of
the liquid will be drained and vitamins and minerals were carried by it. Rapid
freezing on the other hand, small ice crystals were formed and it does not destroy
the structure of food and retain the nutrients and taste of food. One example is the
process of making ice cream. During the freezing process, ice cream mix is agitated
to integrate air to the mixture thus; it helps to keep ice crystals remain small even
after being thawed.
Repeated freezing and thawing of foods can affect its quality and safety.
Muscle fibers of meat shrink and growth of microorganisms on the surface takes
place. To minimize these, foods must be cut in smaller pieces so that the foods that
will be cooked are the ones to be thawed, thus leaving the remaining fresh and safe
(Jeremiah, 1996)
In this experiment, freezing of water was examined and out of the seven
samples, only two have frozen. Tap water should have frozen since it has Ca 2+ and
Mg2+ ions in it that will serve as seed for ice crystal formation and maturation, yet it
remained in liquid form. Distilled water is expected to freeze since there was no
solute present in it, but it also stayed in liquid form. The lack of seed in both
solutions, the freezing temperature and the freezing time are some of the reasons
for the faulty observation.
We learned about the colligative properties which states that the presence of
solutes, depending on its amount, lowers the freezing point of the mixture. This is
true for the 35% sucrose solution that stayed liquid throughout the freezing process.
Another reason is that sucrose is a small solute, prior to its size, so it does not
hinder the mobility of the water molecules, thus it stay in liquid phase (Fennema,
2008).
The mixtures that were supposed to freeze are those with large solute, again
prior to its size, because since it is large, it is less mobile. These are the samples of
mango juice, milk, milk with gelatin, and milk with egg yolk. Out of these four
mixtures, only the milk with gelatin and milk with yolk were frozen.

Table 1.6. Effect of selected additives on the freezing of water.

Sample
Distilled water
Tap water
Mango Juice
35% sucrose
Milk
Milk and gelatin

Milk and eggyolk

Appearance and Texture

Before freezing
After freezing
Clear, colorless solution
Clear, colorless solution
Clear, colorless solution
Clear, colorless solution
Mango fibers settled at
Turbid yellow mixture
the bottom
Clear, colorless solution
Clear, colorless solution
Turbid, dirty white mixture
White mixture
Turbid, dirty white with
Frozen pale yellow mixture
traces of gelatin settled at
the bottom
Dense, light yellow
Frozen yellow mixture
mixture

III. Conclusion
Moisture content determines the amount of water in a food sample, and
usually those that are fresh samples have high moisture content and processed
foods have the lowest. Moisture content is used to determine the water activity of
foods, with the aid of relative humidity sensors. Water activity will give us the idea
of how long can food can be stored with no microbial growth occurrence. Take note
that high moisture content does not necessarily mean high water activity. As for
jams, it is concentrated with sugar making it not susceptible for microorganisms
growth. Relative humidity affects food quality, as a result in the experiment wherein
different sulfuric acid concentrations were used to increase humidity in the jar. It is
evident that when relative humidity is greater than equilibrium relative humidity,
the food absorbed water while when relative humidity is less than equilibrium
relative humidity, the food released water in order to keep equilibrium in the system
because water moves from high humidity to low humidity area. Freezing occurred
faster with larger solutes since it somehow hinders the mobility of water molecules,
thus, formation of ice occurs; while for small solutes, freezing did not happen, since
the solutes size is small it cannot block the movement of water molecules, making
the formation of ice crystals hard to attain.

IV. References
deMan, John M. Ph.D. (1999). Principles of Food Chemistry. 3 rd ed. Gaithersburg,
Maryland: Aspen Publishers, Inc.
Eskin, Michael&Shahidi, Fereidoon.(1990). Biochemistry of Foods. California:
Academic Press, Inc.
Fennema, Owen R. (2008). Food Chemistry. USA: Taylor and Francis Group, LLC.

Jeremiah, Lester E. (1996). Freezing Effects on Food Quality. USA: Marcel Decker, Inc.
Sahagian, M. E. & Goff, H. D. (1996). Glass Transitions of Sucrose and Polysaccharide
and their relevance to Food Stability. Toronto, Canada.