Food Chemistry Essay

The chemical processes that want place inside pabulum determine its nutritional value, taste, caryopsis and freshness. Like any other organic material, food smoke fail over a period of time. The importance of food interpersonal chemistry lies in its ability to counter the effects of decomposition and spoilage and chair the shelf life of foods. Food chemistry is a wisdom that studies the chemical processes that take place in food. All food products atomic number 18 made of biological materials that react and interact in different ways, and under different conditions.Carbohydrates, lipids (or fats) and proteins ar the main components that make up food. Other components such as enzymes, water, minerals, additives and color in are also areas of study inside food chemistry. This branch of science plays a significant role in food processing methods intentional to preserve and enhance availability and quality, according to Ohio adduce University. An understanding of the chem ical processes that take place in foods has made food supplies available on a orbicular scale. Methods designed to counter the decomposition process are a central area of study.The principles underlying food chemistry throw the methods that make it possible to harvest, preserve, distribute, store and prepare foods for human consumption, according to Ohio State University. Grocery stores are able to provide fresh milk, canned goods, vaporize meals and frozen foods because of the knowledge gained through food chemistry studies. Food chemistry plays an integral role within the food science technologies that make global supplies available, according to Ohio State University.These technologies draw from biology, physics, microbiology, nutrition and engineering to put food chemistry principles into practice. The methods used to package and label end-use products must also honor with Food and Drug Administration requirements. Also of importance is the testing and experiments that go in to creating flavorful foods for consumer consumption. Foods such as meats and vegetables can contain anywhere from 50 to 95 percent water content, according to Ohio State University.Water exercise involves the amount of water available, or susceptible to chemical and biological reactions within a food product. The amount of water activity present can determine the likelihood that bacterial growth and spoilage will groom within food materials. Chemistry methods work to reduce the amount of water contained in a material, or else counter its effects within a food product. Food quality, consumer satisfaction and government requirements are ll factors taken into beak when designing food processing and preservation methods, according to Ohio State University. And darn minimal processing enables foods to retain their original nutritional content, the need to extend the shelf life of end products makes processing and preservation methods necessary. The pH direct present within a food pr oduct is another inconstant that influences flavor, texture and freshness. A pH level refers to acidity, or the lack thereof, with full(prenominal) acid contents being less susceptible to decomposition, or spoilage, than humbled acid content foods.