Cargando…
Water Activity in Foods Fundamentals and Applications.
"Understand how water activity can determine food quality with this exhaustive guide 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 pr...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Newark :
John Wiley & Sons, Incorporated,
2020.
|
| Edición: | 2nd ed. |
| Colección: | Institute of Food Technologists Ser.
|
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Cover
- Title Page
- Copyright Page
- Contents
- Dedication
- Preface to the Second Edition
- Preface to the First Edition
- List of Contributors
- Chapter 1 Introduction: Historical Highlights of Water Activity Research
- References
- Chapter 2 Water Activity: Fundamentals and Relationships
- Concentration
- Temperature
- References
- Chapter 3 Water Activity and Glass Transition
- Introduction
- Water Activity
- Water Activity and Temperature
- Water Activity and Time
- Importance of Water Activity
- Glass Transition
- Water Plasticization
- Glass Transition and Water Relations
- Glass Transition, Water Activity, and Relaxation Times
- Relaxation Times
- Time-Dependent Changes
- Overall Stability
- Conclusions
- References
- Chapter 4 State and Supplemented Phase Diagrams for the Characterization of Food
- Introduction
- Anhydrous Materials
- Water Plasticization
- The Frozen State
- Ice in Binary Solutions
- Development of Supplemented Phase Diagrams
- Characterization of Foods
- References
- Chapter 5 Water Mobility in Foods
- Introduction
- Water Structure
- Types of Molecular Motions
- Measuring the Molecular Mobility of Water by NMR
- Principles of NMR
- A Basic NMR Experiment
- Longitudinal Relaxation
- Transverse Relaxation
- Relaxation Time Comparison
- Connecting NMR Relaxation Times and Molecular Mobility
- NMR Relaxation Time Measurement Factors and Considerations
- NMR Pulse Sequences for Measuring Water Diffusion
- NMR Imaging for Water Mobility Mapping
- Usefulness of the Molecular Water Mobility Approach for Food Materials
- General Advantages and Disadvantages of NMR
- Examples of Using NMR to Probe Water Relations in Foods
- Relationship Between NMR Relaxation Rates and aw
- Future Needs and Directions
- Acknowledgments
- Notes
- References
- Chapter 6 Water-Solid Interactions in Food Ingredients and Systems
- Introduction
- Water-Solid Intermolecular Interactions
- Adsorption
- Capillary Condensation
- Deliquescence
- Crystal Hydrate Formation
- Absorption
- Water-Solid Interactions in Multicomponent Systems
- Summary
- Acknowledgments
- References
- Chapter 7 Water Activity Prediction and Moisture Sorption Isotherms
- Water Activity Prediction
- Thermodynamics
- Models for Predicting Water Activity
- Electrolyte Solutions
- Moisture Sorption Isotherms
- Isotherm Prediction Models
- Theoretical (Kinetic Based) Models
- Empirical Models
- Effects on Isotherms
- Hysteresis
- Theories of Sorption Hysteresis
- Working Isotherm
- Final Remarks
- References
- Chapter 8 Measurement of Water Activity, Moisture Sorption Isotherm, and Moisture Content of Foods
- Critical Parameters and Precautions
- Calibration/Validation
- Temperature
- Sample Preparation
- Water Activity Measurement Methods
- Hygrometers
- Electric Hygrometer