By Louis B. Rockland, George F. Stewart
Water task: impacts on nutrients caliber is a set of papers provided on the 1978 overseas Symposium by means of an identical name, held in Osaka, Japan. This e-book is a treatise at the effect of sure and unfastened water at the caliber and balance of meals and different average products.
This ebook is prepared into seven sections encompassing 33 chapters. the 1st sections take care of the characterization of moisture sorption isotherms according to either theoretical and utilized issues, in addition to the connection of sure water to the actual and chemical homes of common items, together with meals. The succeeding sections give some thought to the constitution of water and the impact of solutes and solute mobility on water task and the effect of water and water job at the structural and sensible features of proteins, carbohydrates, and proteins.
Other sections discover the impression of water job and temperature at the charges of numerous very important chemical reactions, equivalent to lipid oxidation, diet decomposition, browning, and different reactions, which have an effect on the chemical, actual, and dietary homes of meals. those sections additionally talk about the impression of water job on foodstuff processing and garage practices from either theoretical and utilized viewpoints, particularly the appliance of water job principals to the processing and renovation of leafy greens, cheese, dried fish, and different items. the ultimate part is dedicated to the impacts of water task at the habit of food-related microorganisms. This part emphasizes the function of solvents in controlling water task and the comparable survival of yes microorganisms.
This ebook will turn out worthy to meals scientists and researchers.
Read Online or Download Water Activity: Influences on Food Quality. A Treatise on the Influence of Bound and Free Water on the Quality and Stability of Foods and Other Natural Products PDF
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Additional resources for Water Activity: Influences on Food Quality. A Treatise on the Influence of Bound and Free Water on the Quality and Stability of Foods and Other Natural Products
A + 1 2 w 3 w 4 w A66. Franchuk (1941) [see Luikov (1966)]: C is water concentration (kg/m ) w A67. Posnow (1953) [see Lykow (1958)]: 54 C. VAN DEN BERG AND S. BRUIN — = —, + K In a W W w max A68. 35 < a A69. 94, W = ΚΛ + 1 ■ w 1-a w, De Boer (1953): \W 1-a 777 not for low a w ^ r7 P/ TV m A71. K^a2 2 w Oswin (1946), Pearson's series expansion: W = K ' A70. 1 < a < 1 X_ - a w 2 w A72. Haynes (1961) (rearranged): In a A73. Mizrahi et al. W A74. = w = K.
Liquid Film and A19. 47 Derivatives Polanyi (1928), adsorption potential: K l (In a ) w A20. Harkins and Jura (1944) (rearranged) K„ - In a 2 w A21. Frenkel-Halsey-Hill (ca. , Young and Crowell, 1962): H |^-| = -K In a , K = ÄT/JC A22, Kühn (1964) (rearranged), multilayer film sorption + capillary condensation: w= 54. Condensation A23. (In a ) w +K Models Kelvin equation, Zsigmondy (1911): In a = - 2 6 cos Θ v /rRT w w 6, liquid surface tension, Θ, contact angle of liquid in pores; v , molar volume of liquid; r, radius of capillary.
C3. Miscellaneous A47. Zimm (1953): # v w 2 da P,T v , partial molar volume of sorbate; B/v , "clustering" function of sorbate molecules. A48. Schwarz (1970), "cooperative binding" function relating water concentration, occupied sorption sites, and activi ty. Dl. Partially A49. Theoretically Miniowitsch (1937) (rearranged) (see Lykow, 1958): Kna 1 W A50. a Ka 1 w 3 w K^ + a 1 - a W = : + 2 w w A51. T in °K Z Fugassi and Ostapchenco (1959): 52 C. VAN DEN BERG AND S. a (1-a ) + iC0a 2 w w 3 w A52.
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