Water activity in foods : fundamentals and applications
Water Activity in Foods: Fundamentals and Applications is a one-of-a-kind reference text that brings together an international group of food scientists, chemists, and engineers to present a broad but thorough coverage of an important factor known to influence the attributes of foods - water activity.
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Dedication ix Preface xiii Acknowledgments xv List of Contributors xvii 1. Introduction: Historical Highlights of Water Activity Research 3Jorge Chirife and Anthony J. Fontana, Jr. 2. Water Activity: Fundamentals and Relationships 15David S. Reid 3. Water Activity and Glass Transition 29Yrjö H. Roos 4. Water Mobility in Foods 47Shelly J. Schmidt 5. Water Activity Prediction and Moisture Sorption Isotherms 109Theodore P. Labuza and Bilge Altunakar 6. Measurement of Water Activity, Moisture Sorption Isotherms, and Moisture Content of Foods 155Anthony J. Fontana, Jr. 7. Moisture Effects on Food’s Chemical Stability 173Leonard N. Bell 8. Water Activity and Physical Stability 199Gaëlle Roudaut 9. Diffusion and Sorption Kinetics of Water in Foods 215Theodore P. Labuza and Bilge Altunakar 10. Effects of Water Activity (aw) on Microbial Stability: As a Hurdle in Food Preservation 239María S. Tapia, Stella M. Alzamora, and Jorge Chirife 11. Principles of Intermediate-Moisture Foods and Related Technology 273Petros S. Taoukis and Michelle Richardson 12. Desorption Phenomena in Food Dehydration Processes 313Gustavo V. Barbosa-Cánovas and Pablo Juliano 13. Applications of Water Activity Management in the Food Industry 341Jorge Welti-Chanes, Emmy Pérez, José Angel Guerrero-Beltrán, Stella M. Alzamora, and Fidel Vergara-Balderas 14. Applications of Water Activity in Nonfood Systems 359Anthony J. Fontana, Jr., and Gaylon S. Campbell 15. The Future of Water Activity in Food Processing and Preservation 373Cynthia M. Stewart, Ken A. Buckle, and Martin B. Cole Appendices A Water Activity of Saturated Salt Solutions 391Anthony J. Fontana, Jr. B Water Activity of Unsaturated Salt Solutions at 25°C 395Anthony J. Fontana, Jr. C Water Activity and Isotherm Equations 399Anthony J. Fontana, Jr. D Minimum Water Activity Limits for Growth of Microorganisms 405Anthony J. Fontana, Jr. E Water Activity Values of Select Food Ingredients and Products 407Shelly J. Schmidt and Anthony J. Fontana, Jr. F Water Activity Values of Select Consumer and Pharmaceutical Products 421Anthony J. Fontana, Jr., and Shelly J. Schmidt Index 423