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).
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