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Properties of Water in Foods

in Relation to Quality and Stability

  • D. Simatos
  • J. L. Multon

Part of the NATO ASI Series book series (NSSE, volume 90)

Table of contents

  1. Front Matter
    Pages I-XXII
  2. Fundamentals : high moisture systems

  3. Fundamentals : low and intermediate moisture systems

  4. Physico-chemical and enzymatic changes

  5. Microbiology and water activity

  6. Technology : diffusion properties and non equilibrium states

  7. Technology : humectants and new intermediate moisture foods (IMF)

    1. T. P. Labuza
      Pages 421-445
    2. D. A. Ledward
      Pages 447-463
    3. P. Linko, R. Kervinen, R. Karppinen, E.-K. Rautalinna, J. Vainionpää
      Pages 465-479
  8. Freezing and low temperature phenomena

  9. Commodities : properties of water and technology

  10. Moisture measurement and prediction

  11. Back Matter
    Pages 681-693

About this book

Introduction

Water is recognized as being an important factor in numerous pheno­ mena connected with the quality of food. For instance, it plays a part in the textural properties of several commodities. Moreover, water is an essential parameter determining the behaviour of food products in the course of many processing operations : on water, will depend the amount of energy necessary for freezing or dehydrating the product; water will strongly influence the evolution of physical, chemical and biochemical phenomena taking place in the product during processing operations such as heating, drying, etc. Water will also influence the same reactions, as well as the activity of microorganisms, during the storage of food products under various conditions. As a result, all aspects of quality - sensory, nutritional and hygienic properties of the food - will be affected. In all these circumstances, the water content of a product is obviously an important factor, but equally important may be the physical properties of this water, such as its thermodynamic activity and its mobility. Actual­ ly, the concept of water activity (a ) is now widely used by the food industry and in the legislation of sever')¥l countries. The idea of a small, international meeting devoted to a synthetic review and discussion of knowledge on these various matters, was first developed by Dr. R. B.

Keywords

Diffusion Toxin chemistry enzymes microbiology microorganism processing rheology thermodynamics

Editors and affiliations

  • D. Simatos
    • 1
  • J. L. Multon
    • 2
  1. 1.Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l’AlimentationUniversité de DijonDijonFrance
  2. 2.Institut National de la Recherche AgronomiqueNantesFrance

Bibliographic information

  • DOI https://doi.org/10.1007/978-94-009-5103-7
  • Copyright Information Springer Science+Business Media B.V. 1985
  • Publisher Name Springer, Dordrecht
  • eBook Packages Springer Book Archive
  • Print ISBN 978-94-010-8756-8
  • Online ISBN 978-94-009-5103-7
  • Series Print ISSN 0168-132X
  • Buy this book on publisher's site