Across
- 3. drying used to dehydrate sensitive high value foods
- 4. water water that has not been boiled
- 6. water immobilized in capillaries or cells
- 8. lattice of ice
- 9. Improper freezing causes ______ of protein of meat
- 12. carbohydrates that do not have a sweet taste and are inert.
- 16. a pair of cyclic stereoisomers of a sugar that differ only in configuration at the reducing carbon atom
- 18. water has a ________ Structure
- 19. hemiacetal formation is_____reaction
- 20. is when water is cooled below its freezing point
- 22. number of monomers in disaccharides
- 23. Causes heterogeneous nucleation in the crystalisation of ice.
- 24. curve observed in the adsorption isotherm of water
- 25. isotherm that indicates mono and bi layer adsorption
- 27. reducing sugars change color of ____ solution
- 28. dryer used to dry liquid foods like pastes
- 29. drying used for drying delicate foods
Down
- 1. test test used to determine the presence of aldehydes
- 2. is a non enzymatic reaction
- 5. _____ of water occurs at its freezing point
- 7. stereoisomers that are mirror images of each other that are non-superimposable
- 10. method of decreasing water activity
- 11. vapour has no hydrogen bonding
- 13. is highly desirable in cooking and baking
- 14. salinity is a _______ quantity
- 15. isotherm that shows drying process
- 17. adsorption isotherm that deals with mono layer adsorption
- 21. acid that acts as chelating agent to prevent a fruit sample from browning
- 25. Ice forms ________ hydrogen bonds.
- 26. the boiling point of water ____ at higher elevations