This manual explains water activity in foods and shows why commonly held ideas about free and bound water are often inaccurate. It demonstrates how moisture sorption isotherms are created and how they are used to solve real-world problems such as the change in rate of moisture gain for individual packaged products over time, or the amount of sugar needed to lower the water activity of a product to make it shelf stable.
The authors emphasize the physical chemistry of water in biological systems. For every equation provided they furnish examples from practical experience. These examples will help food scientists understand thermodynamics (equilibrium processes and water activity), dynamics (rate processes such as mass transfer of moisture between ingredients), and structure (weeping, swelling, droplets, and edible barriers). Using this manual will help solve product development problems and improve the quality of the foods brought to the market.
Moisture Sorption: Practical Aspects of Isotherm Measurement and Use, Second Edition
Moisture Sorption Isotherms
Determination of Moisture Sorption Isotherms
Using Moisture Sorption Isotherms: Food Stability
Using Moisture Sorption Isotherms: Moisture Transfer
Using Moisture Sorption Isotherms: Humectant Selection
Publish Date: 2000
Format: 8.5” ×10” softcover
Images: 38 images
Publication Weight: 1 lbs
By Leonard N. Bell and Theodore P. LabuzaMoisture Sorption: Practical Aspects of Isotherm Measurement and Use, Second Edition