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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…mehr
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.
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Autorenporträt
GUSTAVO V. BARBOSA-CÁNOVAS is Professor of Food Engineering and Director of the Center for Nonthermal Processing of Food at Washington State University, Pullman, WA, USA. ANTHONY J. FONTANA, JR. is Technical Services Manager, ALS Global USA, Corp., Irvine, CA. SHELLY J. SCHMIDT is Professor of Food Chemistry in the Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA. THEODORE P. LABUZA is Morse Alumni Distinguished Professor of Food Science and Engineering in the Department of Food Science and Nutrition at the University of Minnesota, Saint Paul, MN, USA.
Inhaltsangabe
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 Jorge Chirife and Anthony J. Fontana, Jr. 2. Water Activity: Fundamentals and Relationships 13 David S. Reid 3. Water Activity and Glass Transition 27 Yrjö H. Roos 4. State and Supplemented Phase Diagrams for the Characterization of Food 45 Yrjö H. Roos 5. Water Mobility in Foods 61 Shelly J. Schmidt 6. Water-Solid Interactions in Food Ingredients and Systems 123 Lisa J. Mauer 7. Water Activity Prediction and Moisture Sorption Isotherms 161 Theodore P. Labuza and Bilge Altunakar 8. Measurement of Water Activity, Moisture Sorption Isotherm, and Moisture Content of Foods 207 Anthony J. Fontana, Jr. and Brady P. Carter 9. Moisture Effects on Food's Chemical Stability 227 Leonard N. Bell 10. Water Activity and Physical Stability 255 Gaëlle Roudaut 11. Enthalpy Relaxation and Food Stability 271 Roopesh M. Syamaladevi, Shelly J. Schmidt, Gustavo V. BarbosäCánovas, and Shyam S. Sablani 12. Diffusion and Sorption Kinetics of Water in Foods 287 Theodore P. Labuza and Bilge Altunakar 13. Applications for Dynamic Moisture Sorption Profiles in Foods 311 Brady P. Carter 14. Effects of Water Activity (aw) on Microbial Stability as a Hurdle in Food Preservation 323 María S. Tapia, Stella M. Alzamora, and Jorge Chirife 15. Baroprotective Effect from Reduced aw 357 Avelina Franco Vega, Fátima Reyes Jurado, Nelly Ramirez Corona, Enrique Palou, and Aurelio Lopez Malo 16. Principles of Intermediate Moisture Foods and Related Technology 385 Petros S. Taoukis and Michelle Richardson 17. Desorption Phenomena in Food Dehydration Processes 425 Gustavo V. BarbosäCánovas and Pablo Juliano 18. Humidity Caking and Its Prevention 453 Micha Peleg 19. Selected Applications of Water Activity Management in the Food Industry 465 Zamantha Escobedo Avellaneda, Verónica Rodriguez Martínez, Vinicio Serment Moreno, Gonzalo Velázquez, Jorge Welti Chanes, and J. Antonio Torres 20. Water Relations in Confections 483 Jade McGill and Richard W. Hartel 21. Applications of Probabilistic Engineering in Food Moisture Management to Meet Product Quality, Safety, and Shelf Life Requirements 501 Verónica Rodriguez Martínez, Gonzalo Velázquez, Jorge Welti Chanes, and J. Antonio Torres 22. Applications of Water Activity in Nonfood Systems 521 Anthony J. Fontana, Jr. and Gaylon S. Campbell 23. The Future of Water Activity in Food Processing and Preservation 535 Cynthia M. Stewart, Kenneth A. Buckle, and Martin B. Cole Appendices A Water Activity of Saturated Salt Solutions 553 Anthony J. Fontana, Jr. B Water Activity of Unsaturated Salt Solutions at 25°C 557 Anthony J. Fontana, Jr. C Water Activity, Isotherm, and Glass Transition Equations 561 Anthony J. Fontana, Jr. and Shafiur Rahman D Minimum Water Activity Limits for Growth of Microorganisms 571 Anthony J. Fontana, Jr. E Water Activity Values of Select Food Ingredients and Products 573 Shelly J. Schmidt and Anthony J. Fontana, Jr. F Water Activity Values of Select Consumer and Pharmaceutical Products 593 Anthony J. Fontana, Jr. and Shelly J. Schmidt Index 595
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 Jorge Chirife and Anthony J. Fontana, Jr. 2. Water Activity: Fundamentals and Relationships 13 David S. Reid 3. Water Activity and Glass Transition 27 Yrjö H. Roos 4. State and Supplemented Phase Diagrams for the Characterization of Food 45 Yrjö H. Roos 5. Water Mobility in Foods 61 Shelly J. Schmidt 6. Water-Solid Interactions in Food Ingredients and Systems 123 Lisa J. Mauer 7. Water Activity Prediction and Moisture Sorption Isotherms 161 Theodore P. Labuza and Bilge Altunakar 8. Measurement of Water Activity, Moisture Sorption Isotherm, and Moisture Content of Foods 207 Anthony J. Fontana, Jr. and Brady P. Carter 9. Moisture Effects on Food's Chemical Stability 227 Leonard N. Bell 10. Water Activity and Physical Stability 255 Gaëlle Roudaut 11. Enthalpy Relaxation and Food Stability 271 Roopesh M. Syamaladevi, Shelly J. Schmidt, Gustavo V. BarbosäCánovas, and Shyam S. Sablani 12. Diffusion and Sorption Kinetics of Water in Foods 287 Theodore P. Labuza and Bilge Altunakar 13. Applications for Dynamic Moisture Sorption Profiles in Foods 311 Brady P. Carter 14. Effects of Water Activity (aw) on Microbial Stability as a Hurdle in Food Preservation 323 María S. Tapia, Stella M. Alzamora, and Jorge Chirife 15. Baroprotective Effect from Reduced aw 357 Avelina Franco Vega, Fátima Reyes Jurado, Nelly Ramirez Corona, Enrique Palou, and Aurelio Lopez Malo 16. Principles of Intermediate Moisture Foods and Related Technology 385 Petros S. Taoukis and Michelle Richardson 17. Desorption Phenomena in Food Dehydration Processes 425 Gustavo V. BarbosäCánovas and Pablo Juliano 18. Humidity Caking and Its Prevention 453 Micha Peleg 19. Selected Applications of Water Activity Management in the Food Industry 465 Zamantha Escobedo Avellaneda, Verónica Rodriguez Martínez, Vinicio Serment Moreno, Gonzalo Velázquez, Jorge Welti Chanes, and J. Antonio Torres 20. Water Relations in Confections 483 Jade McGill and Richard W. Hartel 21. Applications of Probabilistic Engineering in Food Moisture Management to Meet Product Quality, Safety, and Shelf Life Requirements 501 Verónica Rodriguez Martínez, Gonzalo Velázquez, Jorge Welti Chanes, and J. Antonio Torres 22. Applications of Water Activity in Nonfood Systems 521 Anthony J. Fontana, Jr. and Gaylon S. Campbell 23. The Future of Water Activity in Food Processing and Preservation 535 Cynthia M. Stewart, Kenneth A. Buckle, and Martin B. Cole Appendices A Water Activity of Saturated Salt Solutions 553 Anthony J. Fontana, Jr. B Water Activity of Unsaturated Salt Solutions at 25°C 557 Anthony J. Fontana, Jr. C Water Activity, Isotherm, and Glass Transition Equations 561 Anthony J. Fontana, Jr. and Shafiur Rahman D Minimum Water Activity Limits for Growth of Microorganisms 571 Anthony J. Fontana, Jr. E Water Activity Values of Select Food Ingredients and Products 573 Shelly J. Schmidt and Anthony J. Fontana, Jr. F Water Activity Values of Select Consumer and Pharmaceutical Products 593 Anthony J. Fontana, Jr. and Shelly J. Schmidt Index 595
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