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Author:   Gustavo V. Barbosa-Cánovas (Washington State University) ,  Anthony J. Fontana (Decagon Devices, USA) ,  Shelly J. Schmidt (University of Illinois) ,  Theodore P. Labuza (University of Minnesota)
Publisher:   John Wiley and Sons Ltd
Imprint:   Wiley-Blackwell
Edition:   2nd edition
Dimensions:   Width: 1.00cm , Height: 1.00cm , Length: 1.00cm
Weight:   0.454kg
ISBN:  

9781118768310

ISBN 10:   1118768310
Pages:   640
Publication Date:   21 May 2020
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Out of stock  
The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available.

Table of Contents

Dedication v Preface to the Second Edition ix Preface to the First Edition xi List of Contributors xiii 1. Introduction: Historical Highlights of Water Activity Research 1 Jorge Chirife and Anthony J. Fontana, Jr. 2. Water Activity: Fundamentals and Relationships 13 David S. Reid 3. Water Activity and Glass Transition 27 Yrjö H. Roos 4. State and Supplemented Phase Diagrams for the Characterization of Food 45 Yrjö H. Roos 5. Water Mobility in Foods 61 Shelly J. Schmidt 6. Water–Solid Interactions in Food Ingredients and Systems 123 Lisa J. Mauer 7. Water Activity Prediction and Moisture Sorption Isotherms 161 Theodore P. Labuza and Bilge Altunakar 8. Measurement of Water Activity, Moisture Sorption Isotherm, and Moisture Content of Foods 207 Anthony J. Fontana, Jr. and Brady P. Carter 9. Moisture Effects on Food’s Chemical Stability 227 Leonard N. Bell 10. Water Activity and Physical Stability 255 Gaëlle Roudaut 11. Enthalpy Relaxation and Food Stability 271 Roopesh M. Syamaladevi, Shelly J. Schmidt, Gustavo V. Barbosa‐Cánovas, and Shyam S. Sablani 12. Diffusion and Sorption Kinetics of Water in Foods 287 Theodore P. Labuza and Bilge Altunakar 13. Applications for Dynamic Moisture Sorption Profiles in Foods 311 Brady P. Carter 14. Effects of Water Activity (aw) on Microbial Stability as a Hurdle in Food Preservation 323 María S. Tapia, Stella M. Alzamora, and Jorge Chirife 15. Baroprotective Effect from Reduced aw 357 Avelina Franco‐Vega, Fátima Reyes‐Jurado, Nelly Ramirez‐Corona, Enrique Palou, and Aurelio Lopez‐Malo 16. Principles of Intermediate‐Moisture Foods and Related Technology 385 Petros S. Taoukis and Michelle Richardson 17. Desorption Phenomena in Food Dehydration Processes 425 Gustavo V. Barbosa‐Cánovas and Pablo Juliano 18. Humidity Caking and Its Prevention 453 Micha Peleg 19. Selected Applications of Water Activity Management in the Food Industry 465 Zamantha Escobedo‐Avellaneda, Verónica Rodriguez‐Martínez, Vinicio Serment‐Moreno, Gonzalo Velázquez, Jorge Welti‐Chanes, and J. Antonio Torres 20. Water Relations in Confections 483 Jade McGill and Richard W. Hartel 21. Applications of Probabilistic Engineering in Food Moisture Management to Meet Product Quality, Safety, and Shelf‐Life Requirements 501 Verónica Rodriguez‐Martínez, Gonzalo Velázquez, Jorge Welti‐Chanes, and J. Antonio Torres 22. Applications of Water Activity in Nonfood Systems 521 Anthony J. Fontana, Jr. and Gaylon S. Campbell 23. The Future of Water Activity in Food Processing and Preservation 535 Cynthia M. Stewart, Kenneth A. Buckle, and Martin B. Cole Appendices A Water Activity of Saturated Salt Solutions 553 Anthony J. Fontana, Jr. B Water Activity of Unsaturated Salt Solutions at 25°C 557 Anthony J. Fontana, Jr. C Water Activity, Isotherm, and Glass Transition Equations 561 Anthony J. Fontana, Jr. and Shafiur Rahman D Minimum Water Activity Limits for Growth of Microorganisms 571 Anthony J. Fontana, Jr. E Water Activity Values of Select Food Ingredients and Products 573 Shelly J. Schmidt and Anthony J. Fontana, Jr. F Water Activity Values of Select Consumer and Pharmaceutical Products 593 Anthony J. Fontana, Jr. and Shelly J. Schmidt Index 595

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Author Information

GUSTAVO V. BARBOSA-CÁNOVAS is Professor of Food Engineering and Director of the Center for Nonthermal Processing of Food at Washington State University, Pullman, WA, USA. ANTHONY J. FONTANA, JR. is Technical Services Manager, ALS Global USA, Corp., Irvine, CA. SHELLY J. SCHMIDT is Professor of Food Chemistry in the Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA. THEODORE P. LABUZA is Morse Alumni Distinguished Professor of Food Science and Engineering in the Department of Food Science and Nutrition at the University of Minnesota, Saint Paul, MN, USA.

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