IMPFT136K Principles of functionality of water in food and drink processing
Overview
This standard is about the principles and understanding of functionality of water in food and drinks and their processing.
This standard applies to you if you are a manager, technician or consultant who has responsibility for monitoring and controlling any production process where water functionality is essential to the production of food and drink products. It includes being able to diagnose faults that are associated with ineffective water functionality.
Knowledge and understanding
You need to know and understand:
1 the functionality of water in the cooling of food products
2 the functionality of water as a medium for heat transfer
3 the functionality of water in the facilitation of ionization acids and bases
4 the functionality of water in the hydrolysis of food ingredients
5 how the water content of food is critical in determining shelf life and deterioration of food products and ingredients
6 how water provides an aqueous medium for chemical interactions between ingredients
7 what the role of water is in dispersing ingredients in mixtures and providing coherence in mixtures
8 the physical properties and structures of solutions, colloids, emulsions, and suspensions
9 how free and bound water affects the disposition of water in foods
10 how water passes across membranes and affects crispness or turgor in foods
11 the definition of Water Activity
12 how activity of water values affect water functionality
13 what hardness and softness of water is
14 how water hardness and softness affects water functionality
15 the role and properties of water as a cleaning agent
16 what the effects of lowering the surface temperature of water is on cleaning efficiency
17 the pH values of water and how manipulation of pH can affect functionality
IMPFT136K Principles of functionality of water in food and drink processing
Overview
This standard is about the principles and understanding of functionality of water in food and drinks and their processing.
This standard applies to you if you are a manager, technician or consultant who has responsibility for monitoring and controlling any production process where water functionality is essential to the production of food and drink products. It includes being able to diagnose faults that are associated with ineffective water functionality.
Knowledge and understanding
You need to know and understand:
1 the functionality of water in the cooling of food products
2 the functionality of water as a medium for heat transfer
3 the functionality of water in the facilitation of ionization acids and bases
4 the functionality of water in the hydrolysis of food ingredients
5 how the water content of food is critical in determining shelf life and deterioration of food products and ingredients
6 how water provides an aqueous medium for chemical interactions between ingredients
7 what the role of water is in dispersing ingredients in mixtures and providing coherence in mixtures
8 the physical properties and structures of solutions, colloids, emulsions, and suspensions
9 how free and bound water affects the disposition of water in foods
10 how water passes across membranes and affects crispness or turgor in foods
11 the definition of Water Activity
12 how activity of water values affect water functionality
13 what hardness and softness of water is
14 how water hardness and softness affects water functionality
15 the role and properties of water as a cleaning agent
16 what the effects of lowering the surface temperature of water is on cleaning efficiency
17 the pH values of water and how manipulation of pH can affect functionality
Keywords Food; Drink; Water; Technology; Liquid; Hydrolysis; Hydration