Water Activity in Foods : Fundamentals and Applications.

Cover -- Title Page -- Copyright Page -- Contents -- Dedication -- Preface to the Second Edition -- Preface to the First Edition -- List of Contributors -- Chapter 1 Introduction: Historical Highlights of Water Activity Research -- References -- Chapter 2 Water Activity: Fundamentals and Relationships -- Concentration -- Temperature -- References -- Chapter 3 Water Activity and Glass Transition -- Introduction -- Water Activity -- Water Activity and Temperature -- Water Activity and Time -- Importance of Water Activity -- Glass Transition -- Water Plasticization -- Glass Transition and Water Relations -- Glass Transition, Water Activity, and Relaxation Times -- Relaxation Times -- Time-Dependent Changes -- Overall Stability -- Conclusions -- References -- Chapter 4 State and Supplemented Phase Diagrams for the Characterization of Food -- Introduction -- Anhydrous Materials -- Water Plasticization -- The Frozen State -- Ice in Binary Solutions -- Development of Supplemented Phase Diagrams -- Characterization of Foods -- References -- Chapter 5 Water Mobility in Foods -- Introduction -- Water Structure -- Types of Molecular Motions -- Measuring the Molecular Mobility of Water by NMR -- Principles of NMR -- A Basic NMR Experiment -- Longitudinal Relaxation -- Transverse Relaxation -- Relaxation Time Comparison -- Connecting NMR Relaxation Times and Molecular Mobility -- NMR Relaxation Time Measurement Factors and Considerations -- NMR Pulse Sequences for Measuring Water Diffusion -- NMR Imaging for Water Mobility Mapping -- Usefulness of the Molecular Water Mobility Approach for Food Materials -- General Advantages and Disadvantages of NMR -- Examples of Using NMR to Probe Water Relations in Foods -- Relationship Between NMR Relaxation Rates and aw -- Future Needs and Directions -- Acknowledgments -- Notes -- References.

Chapter 6 Water-Solid Interactions in Food Ingredients and Systems -- Introduction -- Water-Solid Intermolecular Interactions -- Adsorption -- Capillary Condensation -- Deliquescence -- Crystal Hydrate Formation -- Absorption -- Water-Solid Interactions in Multicomponent Systems -- Summary -- Acknowledgments -- References -- Chapter 7 Water Activity Prediction and Moisture Sorption Isotherms -- Water Activity Prediction -- Thermodynamics -- Models for Predicting Water Activity -- Electrolyte Solutions -- Moisture Sorption Isotherms -- Isotherm Prediction Models -- Theoretical (Kinetic Based) Models -- Empirical Models -- Effects on Isotherms -- Hysteresis -- Theories of Sorption Hysteresis -- Working Isotherm -- Final Remarks -- References -- Chapter 8 Measurement of Water Activity, Moisture Sorption Isotherm, and Moisture Content of Foods -- Critical Parameters and Precautions -- Calibration/Validation -- Temperature -- Sample Preparation -- Water Activity Measurement Methods -- Hygrometers -- Electric Hygrometer -- Freezing Point Depression -- Moisture Sorption Isotherm Determination -- Moisture Content Determination -- References -- Chapter 9 Moisture Effects on Food's Chemical Stability -- Reaction Kinetics -- Modeling Chemical Stability Data -- Temperature Effects on Chemical Stability -- Other Factors Affecting Chemical Reactions -- Possible Roles of Water in Chemical Reactions -- Moisture Content -- Water Activity -- Dielectric Properties -- Reactant Mobility -- Water and Temperature Sensitivity -- Aspartame Degradation -- Mechanism of Aspartame Degradation -- Effect of Water on Aspartame Degradation -- Vitamin Degradation -- Ascorbic Acid Stability -- Riboflavin Stability -- Thiamin Stability -- Maillard Reaction -- Reaction Overview -- Effect of Water on the Maillard Reaction -- Lipid Oxidation -- Reaction Overview.

Effect of Water on Lipid Oxidation -- Enzymatic Reactions -- Enzyme Stability -- Enzyme Activity -- Shelf-life Testing -- General Requirements for Conducting a Shelf‐life Test -- Aspartame Stability as an Example -- Accelerated Shelf-life Testing -- Summary -- References -- Chapter 10 Water Activity and Physical Stability -- Plasticization-Antiplasticization: Influence of Water on Mechanical Properties -- Water and Crispness -- Water Activity and Softness -- Stickiness, Caking, and Collapse -- Crystallization -- Conclusion -- References -- Chapter 11 Enthalpy Relaxation and Food Stability -- Food Stability -- Concepts Related to Food Stability -- Water Activity -- Glass Transition -- Enthalpy Relaxation -- Enthalpy Relaxation and Food Stability -- Final Remarks -- References -- Chapter 12 Diffusion and Sorption Kinetics of Water in Foods -- Diffusion of Water -- Diffusion of Water in Foods -- Factors Affecting Moisture Migration -- Rate of Diffusion -- Diffusion of Water in Polymers -- Film Moisture Diffusivities -- Multilayer Packaging -- Nuclear Magnetic Resonance and Magnetic Resonance Imaging in Diffusion of Water in Foods -- Prediction of Food Shelf‐Life Based on Moisture Barriers -- Packaging Predictions -- Moisture Gain and Loss in Packaging -- Final Remarks -- References -- Chapter 13 Applications for Dynamic Moisture Sorption Profiles in Foods -- Dynamic Moisture Sorption -- Comparing the Dynamic and Static Methods -- The Value of Dynamic MSPs -- Dynamic MSPs and Glass Transition -- Dynamic MSPs and Crystalline Deliquescence -- Dynamic MSPs and Texture Changes -- Dynamic MSPs and Permeability Changes -- Final Remarks -- References -- Chapter 14 Effects of Water Activity (aw) on Microbial Stability as a Hurdle in Food Preservation.

Water Activity and Metabolic Activities of Microorganisms - Minimal Water Activity for Growth, Toxin Production, and Sporulation -- The Challenge of Minimal aw Limits for Growth -- The Safety of Water Activity Adjustment/Measurement for the Control of Bacterial Growth in Foods -- Effects of aw on Thermal Resistance of Microorganisms -- Osmotic and Specific Solute Effects -- Microbial Growth in Reduced‐Moisture Foods: Water Activity and "Mobility" -- Water Activity as a Hurdle in Combined Preservation Techniques -- Predictive Microbiology in Assessing the Effects of aw in Combination with Other Hurdles -- References -- Chapter 15 Baroprotective Effect from Reduced aw -- High Hydrostatic Pressure: Fundamentals and Applications -- HHP and Microbial Food Safety -- Factors Influencing Microbial Inactivation by HHP -- Inactivation of Microbial Vegetative Cells and Spores -- Vegetative Cells -- Microbial Spores -- Effect of Water Activity -- Baroprotective Effect of Different Solutes -- Non-ionic Solutes -- Ionic Solutes -- Low-Moisture and High-Fat Foods -- Barotolerance of Pathogens in Low and High aw Foods -- High-Pressure Process Combined with Other Hurdles -- Mathematical Models for Barotolerance -- Conclusion -- Acknowledgments -- References -- Chapter 16 Principles of Intermediate‐Moisture Foods and Related Technology -- Water Activity and Stability of Foods -- Intermediate-Moisture Foods: Definition -- Intermediate-Moisture Food Technologies -- Water Activity Reduction -- Production of Intermediate‐Moisture Food Products -- Microbial and Chemical Quality of Intermediate‐Moisture Food Products -- Commercial Development of Intermediate-Moisture Foods -- Military Development of Intermediate-Moisture Foods -- Future Intermediate-Moisture Foods -- References -- Chapter 17 Desorption Phenomena in Food Dehydration Processes -- Some Definitions.

Mass and Heat Transfer in Food Dehydration -- Mechanisms of Mass and Heat Transfer -- Psychrometrics -- Mass and Energy Balances -- Dehydration Kinetics -- Dehydration Curves -- Constant Rate Period -- Falling Rate Periods -- Drying Resistance -- Sorption Isotherms and Drying Process Characterization -- Temperature Effect on Sorption -- Drying Process Representation and Energy Changes in Sorption Isotherms -- Dehydration Methods for Water Activity Control -- Conventional Air Drying -- Spray Drying -- Vacuum Dehydration and Freeze Drying -- Osmotic Dehydration -- Dielectric Drying Methods -- Final Remarks -- References -- Chapter 18 Humidity Caking and Its Prevention -- Humidity Caking -- Unpredictability in Humidity Caking -- Effect of Moisture, Temperature, and Particle Size -- The Sticky Point and Glass Transition -- Caking Prevention -- Anticaking Agents -- Concluding Remarks -- References -- Chapter 19 Selected Applications of Water Activity Management in the Food Industry -- Water Activity in Estimations of Food Safety and Quality -- Practical Applications of Water Activity -- Incorporation of aw Concept in International and Domestic Food Regulations -- Dried Foods and the Monolayer Value -- Isosteric Sorption Heat -- Formulation of Products with Multiple Ingredients -- Final Remarks -- References -- Chapter 20 Water Relations in Confections -- Introduction -- Syrup Candies -- Gummies and Jellies -- Fondants and Creams -- Caramel and Fudge -- Marshmallow -- Nougat -- Hard Candy and Brittle -- Chewing and Bubble Gum -- Compressed Tablets and Wafers -- Sugar Panned Confections -- Chocolate -- Ganache -- Summary -- Acknowledgments -- References -- Chapter 21 Applications of Probabilistic Engineering in Food Moisture Management to Meet Product Quality, Safety, and Shelf-Life Requirements -- Probabilistic Engineering.

Monte Carlo Approach to Probabilistic Engineering.

Description based on publisher supplied metadata and other sources.

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.