By Louis B. Rockland, George F. Stewart
Water job: impacts on meals caliber is a set of papers provided on the 1978 foreign Symposium via a similar name, held in Osaka, Japan. This ebook is a treatise at the impression of certain and unfastened water at the caliber and balance of meals and different usual products.
This e-book is geared up into seven sections encompassing 33 chapters. the 1st sections care for the characterization of moisture sorption isotherms in line with 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 reflect on the constitution of water and the impression of solutes and solute mobility on water task and the impression of water and water job at the structural and practical features of proteins, carbohydrates, and proteins.
Other sections discover the impression of water task and temperature at the premiums of numerous very important chemical reactions, akin to lipid oxidation, diet decomposition, browning, and different reactions, which have an effect on the chemical, actual, and dietary houses of foodstuff. those sections additionally speak about the impression of water task on meals processing and garage practices from either theoretical and utilized viewpoints, particularly the appliance of water job principals to the processing and protection of leafy greens, cheese, dried fish, and different items. the ultimate part is dedicated to the affects of water task at the habit of food-related microorganisms. This part emphasizes the function of solvents in controlling water job and the similar survival of convinced microorganisms.
This ebook will end up valuable to nutrition scientists and researchers.
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Extra 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
0359/1 i (40) z z + . Also Ross (1975) briefly outlined this method. While using rigorous thermodynamics, Bromley (1973) derived from Eq. (38) and the Gibbs-Duhem equation an expression for the direct calculation of a , Upon rearrangement this equation yields M Ina = W Zia. 177 z z JrV2. ' ψ. 1/2 i+r 1+2ZJ z '(ΐ+Ζχ) 2 - 2 ln(l+J 1 / 2 ) ln(l+ZJ) ZI Z = 3/2|z z_ Using Eq. (41) we composed Fig. 7. These graphs give for 1:1, 1:2, and 2:1 electrolyte at 25°C a as a function of ionic strength with B as a parameter.
Freezing and drying The practical validity of this rule was confirmed in accurate measurements by Fennema and Berny (1974). More detailed information on the a of food systems at subfreezing temperatures is given by Fennema elsewhere in this volume. E. Electrolytes So far we considered only mixtures of electrically neutral molecules. However, aqueous solutions containing ionic species occur frequently in food systems. Charged particles interact with coulombic forces, which act as larger separation distances than those forces interacting between neutral molecules.
Liquid Film and A19. 47 Derivatives Polanyi (1928), adsorption potential: K l (In a ) w A20. Harkins and Jura (1944) (rearranged) K„ - In a 2 w A21. Frenkel-Halsey-Hill (ca. , Young and Crowell, 1962): H |^-| = -K In a , K = ÄT/JC A22, Kühn (1964) (rearranged), multilayer film sorption + capillary condensation: w= 54. Condensation A23. (In a ) w +K Models Kelvin equation, Zsigmondy (1911): In a = - 2 6 cos Θ v /rRT w w 6, liquid surface tension, Θ, contact angle of liquid in pores; v , molar volume of liquid; r, radius of capillary.
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 by Louis B. Rockland, George F. Stewart