1.0 Introduction:
Water can be observed as being a major component of many foods as well as one of the more important groups of nutrients worldwide. This is primarily due to the influences water has on texture, appearance and the taste of food.

Nutritionally, water helps to maintain body temperature and plays a role in transportation of nutrients and wastes providing the solution for hundreds of chemical reactions. Water also plays a role in sanitation in food practices as well as food preservation and therefore it is essential for the food industry (Kemmer N, F.,1988). In dried foods, water has a predominant role in the physical and chemical properties as well as the mechanisms that control their deterioration. As a result of this, water is necessary for life due to its high volatility at normal conditions of food processing and storage and therefore it is ubiquitous in the atmosphere (Ward, 2002)

This report will analyse and scope the role of water in food processing......

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Title: Water In Cooking Processes
Approximate Word Count: 2056
Approximate Pages: 9 (250 words per double-spaced page)

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