Water Activity in Foods: Fundamentals and Applications
October 2007, Wiley-Blackwell
Progressing from the scientific to the practical, the book
examines the fundamentals and relationships of water activity,
ranging from glass transition theory and the measurement of
moisture content, water activity, and isotherms, to ways in which
water activity affects microorganisms, chemical reaction rates and
physical properties, to moisture gain and loss through packaging,
water activity as a hurdle, and applications of water activity
management in the food industry and non-food systems.
Water Activity in Foods belongs on the shelves of all food science professionals for use in product development, quality control, and food safety. Students and newcomers to these areas will appreciate the instructional approach adopted by the experienced teachers and industry specialists who have contributed chapters to this comprehensive overview.
Jorge Chirife and Anthony J. Fontana, Jr.
2. Water Activity – Fundamentals and Relationships.
David S. Reid.
3. Water Activity and Glass Transition.
Yrjö H. Roos.
4. Water Mobility in Foods.
Shelly J. Schmidt.
5. Water Activity Prediction and Moisture Sorption Isotherms.
T.P. Labuza and B. Altunakar.
6. Measurement of Water Activity, Moisture Sorption Isotherms, and Moisture Content of Foods.
Anthony J. Fontana, Jr.
7. Moisture Effects on Food Chemical Stability.
Leonard N. Bell.
8. Water Activity and Physical Stability.
9. Diffusion and Sorption Kinetics of Water in Foods.
T.P. Labuza and B. Altunakar.
10. Effects of Water Activity on Microbial Stability – as a Hurdle in Food Preservation.
María S. Tapia, Stella M. Alzamora, and Jorge Chirife.
11. Principles of Intermediate-Moisture Foods and Related Technology.
Petros S. Taoukis and Michelle Richardson.
12. Desorption Phenomena in Food Dehydration Processes.
G.V. Barbosa-Canovas and P. Juliano.
13. Applications of Water Activity Management in the Food Industry.
Jorge Welti-Chanes, Emmy Pérez, José Angel Guerrero-Beltrán, Stella M. Alzamora, and Fidel Vergara-Balderas.
14. Applications of Water Activity in Non-Food Systems.
Anthony J. Fontana, Jr. and Gaylon S. Campbell.
15. The Future of Water Activity in Food Processing and Preservation.
Cynthia M. Stewart, Ken A. Buckle, and Martin B. Cole.
Appendix A: Water Activity of Saturated Salt Solutions.
Appendix B: Water Activity of Unsaturated Salt Solutions at 25°C.
Appendix C: Water Activity and Isotherm Equations.
Appendix D: Minimum Water Activity Limits for Growth of Microorganisms.
Appendix E: Water Activity Values of Selected Food Ingredients and Products.
Appendix F: Water Activity Values of Select Consumer and Pharmaceutical Products.
Anthony J. Fontana, Jr., Ph.D., Senior Research
Scientist, Decagon Devices, Inc., Pullman, WA
Shelly J. Schmidt, Ph.D., Professor of Food Chemistry,
Department of Food Science and Human Nutrition, University of
Illinois at Urbana-Champaign, Urbana, IL
Theodore P. Labuza, Ph.D., Morse Alumni Distinguished Professor of Food Science and Engineering; Department of Food Science and Nutrition, University of Minnesota, Saint Paul, MN
● How water activity influences the quality, shelf-life and safety of food products
● Discusses concepts in the practical use of water activity for food formulation, processing and storage