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Osmosis in Food

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SK Two

on 5 February 2015

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Transcript of Osmosis in Food

Osmosis in Food

Food Preserving

Food is preserved by adding salts and sugars to them.

These chemicals remove the water out of microbial cells causing them to shrink. Thus stopping their metabolism.

Jams, jellies, fruit syrups, honey etc, are preserved by high sugar concentration.

Fish, meat beef and vegetable products are preserved with salt.
These solutions contain concentrated amounts of solutes (salts and sugar) and are hyper tonic to the cytoplasm of microorganisms.

Brine and syrup solutions can cause the removal of water from the cytoplasm resulting in dehydration followed by death of the invading microbes.

Such removal of water is involved in the process of osmosis.
Food Preparation
Salt is added to cold water in a container, where the meat is soaked .

Brining makes cooked meat moisture by hydrating the cells of its muscle tissue before cooking, via the process of osmosis, and by allowing the cells to hold on to the water while they are cooked, via the process of denaturation (is a process in which proteins or nucleic acids lose the quaternary structure).
Reverse Osmosis
A process by which a solvent such as water is purified of solutes by being forced through a semipermeable membrane through which the solvent, but not the solutes, can pass.
Reverse osmosis is used in food industries like maple syrup production,wine industry, dairy industry and concentrating food liquid.

For the maple syrup production, reverse osmosis is used to remove the water from the sap, reducing energy consumption and exposure of the syrup to high temperatures.
Application of Reverse Osmosis
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