Water Activity in Foods

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. A team of experienced editors designed this book for lasting value as a sound introduction to the concept of water activity for neophytes and seasoned professionals in both academe and industry. Topics have been carefully selected to provide a comprehensive understanding of the mechanisms by which water activity influences the quality, shelf life, and safety of food products. Water Activity in Foods belongs on the shelves of all food science professionals for use in product development, quality control, and food safety. Students and newcomers to these areas will appreciate the instructional approach adopted by the experienced teachers and industry specialists who have contributed chapters to this comprehensive overview.

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. A team of experienced editors designed this book for lasting value as a sound introduction to the concept of water activity for neophytes and seasoned professionals in both academe and industry. Topics have been carefully selected to provide a comprehensive understanding of the mechanisms by which water activity influences the quality, shelf life, and safety of food products.Water Activity in Foods belongs on the shelves of all food science professionals for use in product development, quality control, and food safety. Students and newcomers to these areas will appreciate the instructional approach adopted by the experienced teachers and industry specialists who have contributed chapters to this comprehensive overview.

Dedication ixPreface xiiiAcknowledgments xvList of Contributors xvii1. Introduction: Historical Highlights of Water Activity Research 3Jorge Chirife and Anthony J. Fontana, Jr.2. Water Activity: Fundamentals and Relationships 15David S. Reid3. Water Activity and Glass Transition 29Yrjö H. Roos4. Water Mobility in Foods 47Shelly J. Schmidt5. Water Activity Prediction and Moisture Sorption Isotherms 109Theodore P. Labuza and Bilge Altunakar6. 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. Bell8. Water Activity and Physical Stability 199Gaëlle Roudaut9. Diffusion and Sorption Kinetics of Water in Foods 215Theodore P. Labuza and Bilge Altunakar10. Effects of Water Activity (aw) on Microbial Stability: As a Hurdle in Food Preservation 239María S. Tapia, Stella M. Alzamora, and Jorge Chirife11. Principles of Intermediate-Moisture Foods and Related Technology 273Petros S. Taoukis and Michelle Richardson12. Desorption Phenomena in Food Dehydration Processes 313Gustavo V. Barbosa-Cánovas and Pablo Juliano13. Applications of Water Activity Management in the Food Industry 341Jorge Welti-Chanes, Emmy Pérez, José Angel Guerrero-Beltrán, Stella M. Alzamora, and Fidel Vergara-Balderas14. Applications of Water Activity in Nonfood Systems 359Anthony J. Fontana, Jr., and Gaylon S. Campbell15. The Future of Water Activity in Food Processing and Preservation 373Cynthia M. Stewart, Ken A. Buckle, and Martin B. ColeAppendicesA 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. SchmidtIndex 423