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Handbook of food isotherms
1982
Iglesias, Héctor A. | Chirife, Jorge
Abstract: A handbook is devoted entirely to water vapor sorption data of foods and food components and includes over1000 isotherms. A mathematical description is provided for over 800 of the isotherms. An introductory section discussesthe equilibrium relation between the moisture content of foods and water activity (related to the relative humidity of the surrounding atmosphere) depicted in the water sorption isotherms of foods; changes affected by water activity (microbial growth, enzymatic reactions, non-enzymatic browning and lipid oxidation, food texture changes) also are discussed. The main recommended uses of the water sorption isotherms are discussed, as well as the influence of food pretreatments, composition, and food species differences. Guidelines are included for the graphical representation of experimental data on water sorption in foods, and on the criteria used for the compilation and representation of the data. (wz).
اظهر المزيد [+] اقل [-]Handbook of food isotherms: water sorption parameters for food and food components
1982
Iglesias, H.A. | Chirife, J.
[Drinking water - an endangered food]
1982
Krueger, H.-W.
Handbook of food isotherms: water sorption parameters for food and food components.
1982
Iglesias Hector A. | Chirife Jorge
Water resources in food and energy production [USA].
1982
Pimentel D. | Fast S. | Chao W.L. | Stuart E. | Dintzis J. | Einbender G. | Schlappi W. | Andow D. | Broderick K.
Fixation and flavouring substances on food substrates and water activity
1982
Voilley, A. (Ecole Nationale Superieure de Biologie Appliquee a la Nutrition et a l'Alimentation, Dijon (France). Laboratoire de Biologie Physico-Chimique) | Rifai, M.
Water activity, an essential factor of microbiological development in food
1982
Richard-Molard, D. (Institut National de la Recherche Agronomique, Nantes (France). Centre de Nantes, Laboratoire de Biophysique des Aliments) | Bizot, H. | Multon, J.L.
Wastewater reuse in the food processing industry [Water sources, USA].
1982
Esvelt L.A.
Studies on food preservation by controlling water activity, 2: dehydration mechanism and water activity of filefish muscle
1982
Han, B.H. | Bae, T.J. (Busan Fisheries National Univ., Busan (Korea R.). Dept. of Food Science and Technology) | Lee, J.G. (Dongwon Technology Junior Coll., Busan (Korea R.). Dept. of Food Technology)
The relation between dehydration mechanism and water activity of filefish muscle was investigated. Filefish muscle in the form of thin plate (5x10x0.4cm) was dried in a forced air dryer at 47.5 deg Centigrade. The moisture content and the water activity at which the second falling rate period started were not constant, because the drying rate of the first falling rate period was strongly dependent on the air humidity. The second falling rate period was again divided into two drying rate periods, the former and latter periods. The diffusion coefficient of water was 2.89x10 to the negative ten power m2/sec at 47.5 deg Centigrade. At this stage, the case-hardening continued until the water activity reduced to 0.7. The latter period of the second falling rate period started at the water activity of 0.45. The number of molecular layers was 4, and the diffusion coefficient of water during this stage was 4.38x10 to the 11th power m2/sec at 47.5 deg Centigrade
اظهر المزيد [+] اقل [-][Investigation of optimal condition of water deferization for food processing industry]
1982
Halasi, R. | Halasi, T. | Molnar, J.
