Why does it take so long to melt a ice cube?

Why are the physical properties important in the following foods?

Dried apples, Fondant, Ice cream

What is the affect of hard water on these selected products? Explain the reason(s) fondant fresh pears apple pie tomatoes grape juice

What is the probable role(s) of water in a can of beer?

What is the probable role(s) of water in the preparation of a sherbet?

What is the probable role(s) of water in heating a cup of instant coffee?

What is the uniqueness of the following three images?

Discuss the process of preparation of fondant?

What if you wanted to freeze to -0C a frozen dessert mix that was 95% water and at 27C? How many calories would it take to freeze a 100 grams?
Discuss the process of preparation using a hand freezer(ice and rock salt) and the change in state of matter and the factors affecting freezing point?

The above fact is of more than esoteric interest to the food scientist. It has many implications in both processing and preparation of foods. From a food safety viewpoint, it means that if you are cooking and get a steam burn, even if only at 100C, it would be more severe than if hot water at 100C got on you. Why?

The above two examples are looking at the heat of condensation or the heat of fusion. Are there more complex systems which involves the total 720 calories to convert 1 gram of ice to steam at 100C? Oregon has a plant titled Oregon Freeze Dry Inc. It started out and grew tremendously through production of freeze-dried foods. As you might suspect, much of the original research and product was supported and purchased by the Department of Defense. The process that they use is taking a frozen food, placing it in a vacuum and allowing the ice (water in frozen state) to sublimate as a gas. This freeze-dried product has the original shape and size of the food and yet has the moisture content similar to a dried or dehydrated product.

An interesting question is, can one maintain a frozen food at room temperature for two days? Unfortunately, in the freeze-drying of bananas, blackberries, and broccoli pieces, I have found it still frozen after two days. Even if a partially vacuum is used, one generally must apply heat to accelerate the sublimation process in the food.

Why does it take so long to melt a ice cube?

Why are the physical properties important in the following foods?

Dried apples, Fondant, Ice cream

What is water activity and the affect of water activity upon food safety?

List three factors which will impact boiling point?

What is the boiling point of water and factors affecting it?
What are the three states of matter of water?
What is the importance of surface tension in food preparation?
How does boiling occur?
What is water-holding capacity?
Is hard water found in nature?
Is the structure of water found in nature?