Download Water Activity: Influences on Food Quality. A Treatise on by Louis B. Rockland, George F. Stewart PDF

By Louis B. Rockland, George F. Stewart

Water task: affects on foodstuff caliber is a suite of papers provided on the 1978 overseas Symposium through an analogous identify, held in Osaka, Japan. This ebook is a treatise at the impression of sure and loose water at the caliber and balance of meals and different common products.

This ebook is prepared into seven sections encompassing 33 chapters. the 1st sections take care of the characterization of moisture sorption isotherms in response to either theoretical and utilized issues, in addition to the connection of certain water to the actual and chemical homes of common items, together with meals. The succeeding sections examine the constitution of water and the impression of solutes and solute mobility on water job and the effect of water and water task at the structural and sensible features of proteins, carbohydrates, and proteins.

Other sections discover the impression of water task and temperature at the charges of a number of very important chemical reactions, akin to lipid oxidation, diet decomposition, browning, and different reactions, which impact the chemical, actual, and dietary houses of nutrients. those sections additionally talk about the impression of water task on foodstuff processing and garage practices from either theoretical and utilized viewpoints, in particular the appliance of water task principals to the processing and maintenance of leafy greens, cheese, dried fish, and different items. the ultimate part is dedicated to the affects of water job at the habit of food-related microorganisms. This part emphasizes the position of solvents in controlling water task and the comparable survival of sure microorganisms.

This e-book will end up priceless to nutrition scientists and researchers.

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Additional info for Water Activity: Influences on Food Quality. A Treatise on the Influence of Bound and Free Water on the Quality and Stability of Foods and Other Natural Products

Example text

Glucose and su­ crose; Norrish, 1967), in the laboratory we are limited to the equations and methods referred to here: 1. Raoult's law for very dilute solutions of low-molecularweight compounds. 2. , the equation of Norrish (1966) for sugar solutions. 3. Methods of Bromley (1973) and Kusik and Meissner (1973) for electrolyte solutions. 4. The equation of Ross (1975) for moist mixtures. 5. The approximation method of Salwin and Slawson (1959) for WATER ACTIVITY AND ESTIMATION IN FOOD SYSTEMS 43 dry mixtures.

The equa­ tions are shown in Appendix I as applied to moisture sorption re­ lating (mass fraction of water on dry basis, or in some cases W i mass fraction of water on total basis) and a . w practicable to write all equations explicit in a It was not or W. They have been categorized into four groups, the headings of which were chosen according to their origin : (1) localized monolayer sorption models, only able to describe the first convex part of the sigmoid isotherm at low a ; (2) localized multilayer sorption and condensed film models; WATER ACTIVITY AND ESTIMATION IN FOOD SYSTEMS 37 (3) sorption models from polymer science; (4) sorption models and ad hoc fitting equations from food and agricultural engineering· The first two groups originate from the field of physical adsorp­ tion.

Partially A49. Theoretically Miniowitsch (1937) (rearranged) (see Lykow, 1958): Kna 1 W A50. a Ka 1 w 3 w K^ + a 1 - a W = : + 2 w w A51. T in °K Z Fugassi and Ostapchenco (1959): 52 C. VAN DEN BERG AND S. a (1-a ) + iC0a 2 w w 3 w A52. Henderson (1952): In (1-a ) = ΚΤϊί1, w A53. Τ i n °R Day and Nelson (1965), simplified Henderson equation: In (1-a ) = -tf'w7" w A54. , modified Henderson equation: h A55. Chung and P f o s t ln A57. h 2 Henderson and Thompson (Thompson, 1967): In (1-a ) = -K- A56.

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