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Water Activity in Foods
Fundamentals and Applications
Gustavo V. Barbosa-C¿novas (Edited by), Anthony J. Fontana, Jr. (Edited by), Shelly J. Schmidt (Edited by), Theodore P. Labuza (Edited by)
9781118768310, Wiley
Hardback, published 21 May 2020
640 pages
1 x 1 x 1 cm, 0.454 kg
This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and processing of food items. With clear, instructional prose and illustrations, the book’s international team of contributors break down the essential principles of water activity and water–food interactions, delineating water’s crucial impact upon attributes such as flavor, appearance, texture, and shelf life. The updated and expanded second edition continues to offer an authoritative overview of the subject, while also broadening its scope to include six newly written chapters covering the latest developments in water activity research. Exploring topics ranging from deliquescence to crispness, these insightful new inclusions complement existing content that has been refreshed and reconfigured to support the food industry of today.
Dedication v Preface to the Second Edition ix Preface to the First Edition xi List of Contributors xiii 1. Introduction: Historical Highlights of Water Activity Research 1 2. Water Activity: Fundamentals and Relationships 13 3. Water Activity and Glass Transition 27 4. State and Supplemented Phase Diagrams for the Characterization of Food 45 5. Water Mobility in Foods 61 6. Water–Solid Interactions in Food Ingredients and Systems 123 7. Water Activity Prediction and Moisture Sorption Isotherms 161 8. Measurement of Water Activity, Moisture Sorption Isotherm, and Moisture Content of Foods 207 9. Moisture Effects on Food’s Chemical Stability 227 10. Water Activity and Physical Stability 255 11. Enthalpy Relaxation and Food Stability 271 12. Diffusion and Sorption Kinetics of Water in Foods 287 13. Applications for Dynamic Moisture Sorption Profiles in Foods 311 14. Effects of Water Activity (aw) on Microbial Stability as a Hurdle in Food Preservation 323 15. Baroprotective Effect from Reduced aw 357 16. Principles of Intermediate‐Moisture Foods and Related Technology 385 17. Desorption Phenomena in Food Dehydration Processes 425 18. Humidity Caking and Its Prevention 453 19. Selected Applications of Water Activity Management in the Food Industry 465 20. Water Relations in Confections 483 21. Applications of Probabilistic Engineering in Food Moisture Management to Meet Product Quality, Safety, and Shelf‐Life Requirements 501 22. Applications of Water Activity in Nonfood Systems 521 23. The Future of Water Activity in Food Processing and Preservation 535 Appendices A Water Activity of Saturated Salt Solutions 553 B Water Activity of Unsaturated Salt Solutions at 25°C 557 C Water Activity, Isotherm, and Glass Transition Equations 561 D Minimum Water Activity Limits for Growth of Microorganisms 571 E Water Activity Values of Select Food Ingredients and Products 573 F Water Activity Values of Select Consumer and Pharmaceutical Products 593 Index 595
Jorge Chirife and Anthony J. Fontana, Jr.
David S. Reid
Yrjö H. Roos
Yrjö H. Roos
Shelly J. Schmidt
Lisa J. Mauer
Theodore P. Labuza and Bilge Altunakar
Anthony J. Fontana, Jr. and Brady P. Carter
Leonard N. Bell
Gaëlle Roudaut
Roopesh M. Syamaladevi, Shelly J. Schmidt, Gustavo V. Barbosa‐Cánovas, and Shyam S. Sablani
Theodore P. Labuza and Bilge Altunakar
Brady P. Carter
María S. Tapia, Stella M. Alzamora, and Jorge Chirife
Avelina Franco‐Vega, Fátima Reyes‐Jurado, Nelly Ramirez‐Corona, Enrique Palou, and Aurelio Lopez‐Malo
Petros S. Taoukis and Michelle Richardson
Gustavo V. Barbosa‐Cánovas and Pablo Juliano
Micha Peleg
Zamantha Escobedo‐Avellaneda, Verónica Rodriguez‐Martínez, Vinicio Serment‐Moreno, Gonzalo Velázquez, Jorge Welti‐Chanes, and J. Antonio Torres
Jade McGill and Richard W. Hartel
Verónica Rodriguez‐Martínez, Gonzalo Velázquez, Jorge Welti‐Chanes, and J. Antonio Torres
Anthony J. Fontana, Jr. and Gaylon S. Campbell
Cynthia M. Stewart, Kenneth A. Buckle, and Martin B. Cole
Anthony J. Fontana, Jr.
Anthony J. Fontana, Jr.
Anthony J. Fontana, Jr. and Shafiur Rahman
Anthony J. Fontana, Jr.
Shelly J. Schmidt and Anthony J. Fontana, Jr.
Anthony J. Fontana, Jr. and Shelly J. Schmidt
Subject Areas: Chemistry [PN]
