Water Activity in Foods: Fundamentals and Applications

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Gustavo V. Barbosa-Cánovas (Washington State University) Anthony J. Fontana, Jr. (Decagon Devices, USA)

Water Activity in Foods

Name: Water Activity in Foods
Price: 522.95 AUD
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ISBN: 9780813824086

Fundamentals and Applications

Gustavo V. Barbosa-Cánovas (Washington State University), Anthony J. Fontana, Jr. (Decagon Devices, USA), Shelly J. Schmidt (University of Illinois) , Theodore P. Labuza (University of Minnesota)

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English

Wiley-Blackwell
12 September 2007

Food & beverage technology

Series: Institute of Food Technologists Series

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.

Edited by: Gustavo V. Barbosa-Cánovas (Washington State University), Anthony J. Fontana, Jr. (Decagon Devices, USA), Shelly J. Schmidt (University of Illinois), Theodore P. Labuza (University of Minnesota)
Imprint: Wiley-Blackwell
Country of Publication: United Kingdom
Dimensions: Height: 262mm, Width: 183mm, Spine: 27mm
Weight: 1.243kg
ISBN: 9780813824086
ISBN 10: 0813824087
Series: Institute of Food Technologists Series
Pages: 440
Publication Date: 12 September 2007
Audience: Professional and scholarly , Undergraduate
Replaced By: 9781118768310
Format: Hardback
Publisher's Status: Out of Print

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

Gustavo V. Barbosa-Cánovas, Ph.D., Professor of Food Engineering, Center for Nonthermal Processing of Food, Washington State University, Pullman, WA Anthony J. Fontana, Jr., Ph.D., Senior Research Scientist, Decagon Devices, Inc., Pullman, WA Shelly J. Schmidt, Ph.D., Professor of Food Chemistry, Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL Theodore P. Labuza, Ph.D., Morse Alumni Distinguished Professor of Food Science and Engineering; Department of Food Science and Nutrition, University of Minnesota, Saint Paul, MN