Abstract
Water is found to be the most abundant component in all living things and, consequently, is in almost all foods. The presence of water has a significant impact on the properties of foods and is the cause of food spoilage or deterioration. By controlling the water in foods, we can predict and control the rate of many chemical and biochemical reactions, which contribute to food stability and quality retention. In this chapter, you will learn about the important role of water in foods, the structure and nature of water and ice, categories of water in foods, the concept and significance of water activity and moisture sorption isotherms, the relationship between water activity and food stability, the definition of molecular mobility and its role in food stability, as well as the moisture transfer law in foods.
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Zhao, L., Song, M. (2021). Water. In: Kan, J., Chen, K. (eds) Essentials of Food Chemistry. Springer, Singapore. https://doi.org/10.1007/978-981-16-0610-6_2
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DOI: https://doi.org/10.1007/978-981-16-0610-6_2
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