Food Science: Water in Foods Quiz

What is the role of water in the physicochemical characteristics and properties of foods?

• It is a good solvent

• It has no effect on food properties

• It contributes to food spoilage

• It acts as a preservative

What is the freezing point of water?

• 100 degrees Celsius

• 50 degrees Celsius

• 0 degrees Celsius

• 25 degrees Celsius

What is the difference between free water and bound water in foods?

• Free water has higher density than bound water

• Free water is chemically bound to food molecules, while bound water can be easily extracted from foods

• Free water can be easily extracted from foods, while bound water is chemically bound to food molecules

• There is no difference between free water and bound water

What is the water activity (aw) of aged Cheddar?

• 0.2

• 0.6

• 0.99

• 0.85

How is moisture content determined in food?

• By measuring the water activity

• By measuring the pH level

• By loss on drying

• By measuring the electrical conductivity

What is the influence of moisture content on foodstuffs?

• It has no influence on food properties

• It affects the taste and texture of food

• It only affects the appearance of food

• It affects the weight and shelf life of food