Generally, the water in the cell can be bound in the following form: bound water in the cell, conta

. Water is the main ingredient of food with a significant role in organisms of all living beings. Directly involved in the construction of all plant and animal tissues as well as in a number of mataboličkih process. The amount of water in the food of the free and bound in various forms. Fresh food is actually edible vegetable, and in some cases animal tissue. Processed foods are largely denatured and disintegrated tissue and in processed foods and changing the quantity and nature of water binding. Way of biochemical binding water depends on its role in maintaining the freshness uihc employee self service and shelf life of food. The cells and tissues of all living beings, in general, contain substantial amounts of water. With regard to the place where there is water in the tissue can be divided into intracellular and ekstracelurarnu, or on the water inside the cells and water, which is located in the intercellular spaces. It is present continuous exchange of water between the living cell and its environment. The processes of cell supply uihc employee self service nutrients are carried out thanks to the exchange of water between the living cell and the environment, because their water GAVNOVA carrier.
After picking foods of plant origin, or after slaughter of livestock, tissue specific time continue to perform their metabolic functions in the changed conditions. In such conditions, the binding mechanism of water is crucial to the changes that occur in the post-mortem period.
Generally, the water in the cell can be bound in the following form: bound water in the cell, containing the dissolved organic substances and mineral colloidal bound water which is located in the membrane, cytoplasm and nucleus as constitutional water is directly related to the chemical components.
Water is a polar molecule. The negative end of one molecule attracts the positive end of another molecule. Thanks to the significant dipole moment occurs because of the strong interaction of education links between oxygen atoms and one hydrogen atom of another molecule. This electrostatic binding is referred to as hydrogen uihc employee self service bonding. Dipolarity water determines its properties of good solvent. Therefore, the water in the solvent feed universal salts, vitamins, sugars, amino acids and certain proteins, uihc employee self service gases, pigments, aromatic substances and other constituents.
Water has the ability ionisation. Due to its liquid consistency at temperatures above 0 C water has a significant effect on the texture of food. Water colloids stabilized by hydration. Also participate in biochemical reactions such as hydrolysis of proteins to amino acids, the hydrolysis of starch to glucose, hydrolysis of triglycerides uihc employee self service to fatty acids and glycerol, etc.
Free water to the growth of microorganisms, while bound water prevents their razvoj.Uslijed dipole character around water molecules creates a hydrated layer. This is manifested by binding water with polar groups, or hydrophilic radicals such as hydroxyl, amino, carboxyl and the like radicals.
Most important macromolecular constituents of food has hydrophilic properties and binds water through adsorption, thereby building a hydrocolloid. The water in this way is called a hydrate adsorbed water. This amount of water is proportional to the equilibrium water content, and depends on the binding energy of water molecules with suitable macromolecular substances such as gelatin, starch, etc. The various uihc employee self service ingredients which are characterized by gel-water structure is "trapped", ie completely immobilized by the spatial configuration created by the present dry matter. This can be explained uihc employee self service by a compact uihc employee self service shape and the solid peeled cucumber despite the high water content (about uihc employee self service 95%), as well as many other types of vegetables with 80-95% water, or with a me over 70% vode.Vazivanje water feed components is one of the basic phenomena that have an impact on the deterioration, viability and shelf life of food. The presence of free water allows faster operation of biochemical processes as well as the faster growth uihc employee self service of microorganisms.
Mechanical - physical binding of water. uihc employee self service Typical of this type of attachment of water in many foods is the possibility of the removal of mechanical loads (eg stamping and centrifugation). Mechanical bound water appears in many forms and it as: mikrokapilarna water, makrokapilarna površinaki water and bound water.
There is absolutely smooth surface of foods, so much the most solid foods is rough and porous and contains in its structure different uihc employee self service shapes and sizes of capillaries. Mikrokapilarna and makrokapilarna uihc employee self service water located porous parts of the food in the capillaries. In preserving and storing food is always interacting with the environment. Partial pressure of saturated water vapor at mikrokapilarne water is lower than in the surrounding area. This leads to capillary condensation of water even in cases where the relative uihc employee self service moisture content of the environment is less than 100%. Makrokapilarna water in the capillaries, where the saturation vapor pressure of the capillaries is identical to the saturation vapor pressure of water above the flat surface. uihc employee self service Površinaki bound water is distributed exclusively to con