The role of physical chemistry in food and beverage

Trần Tấn Nhật *

Ho Chi Minh City University of Industry and Trade, Ho Chi Minh 70000, Vietnam.
 
Review
International Journal of Science and Research Archive, 2024, 13(01), 2959–2968.
Article DOI: 10.30574/ijsra.2024.13.1.1962
Publication history: 
Received on 04 September 2024; revised on 17 October 2024; accepted on 19 October 2024
 
Abstract: 
Physical chemistry is a fundamental science that underpins many critical processes in food and beverage production. This paper explores the influence of physico-chemical properties on basic reactions such as crystallization, enzyme kinetics in fermentation, and the Maillard reaction, all of which play a significant role in determining the flavor, texture, stability, and quality of food products. By examining the effects of factors like temperature, pH, solute concentration, and the presence of additives, we demonstrate physical chemistry principles guide the manipulation of these processes to optimize product characteristics. Understanding these interactions allows for greater control over food production techniques, leading to innovations in texture enhancement, flavor development, and preservation. This study highlights the importance of physical chemistry in advancing the food and beverage industry by providing insights into the molecular mechanisms that influence the sensory and functional properties of products.
 
Keywords: 
Beverage; Chemistry; Food; Physical; Role
 
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Copyright © 2024 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0