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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).
Показать больше [+] Меньше [-]Handbook of food isotherms: water sorption parameters for food and food components.
1982
Iglesias Hector A. | Chirife Jorge
[Drinking water - an endangered food]
1982
Krueger, H.-W.
Handbook of food isotherms: water sorption parameters for food and food components
1982
Iglesias, H.A. | Chirife, J.
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.
Wastewater reuse in the food processing industry [Water sources, USA].
1982
Esvelt L.A.
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.
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: Its significance and application in food safety and preservation
1982
Genigeorgis, K.A. (California Univ., (USA). School of Veterinary Medicine)
One of the most important environmental parameters which affect the growth, biochemical activities and death of microorganisms in foods is water activity (aw). By appropriate adjustment of aw in the food system the food scientist can secure its extended preservation and minimize the possibility of a food-borne disease problem. This paper deals with the following subjects with respect to aw: the effect of aw on the growth and the biochemical activities of microorganisms; the parameters which affect the water requirement of microorganisms; the effect of aw on the survival of microorganisms at low and high temperature; the technology of aw adjustment in foods and its food safety implications and finally a discussion of some recent developments, trends and problems in the application of the aw principle in food preservation.
Показать больше [+] Меньше [-][Investigation of optimal condition of water deferization for food processing industry]
1982
Halasi, R. | Halasi, T. | Molnar, J.
