Water Activity in Foods: Fundamentals and Applications (Institute of Food Technologists Series)

452 Pages·2007·8.15 MB·English

by  Gustavo V. Barbosa-Cánovas

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Water Activity in Foods
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Fundamentals and Applications e
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A
Water Activity in Foods: Fundamentals and Applications is a one-of-a-kind
reference text that brings together an international group of food scientists,
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chemists, and engineers to present a broad but thorough coverage of an
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important factor known to influence the attributes of foods – water activity (a ). A team
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of experienced editors designed this book for lasting value as a sound introduction
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to the concept of water activity for neophytes and seasoned professionals in both
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academe and industry. Topics have been carefully selected to provide a comprehensive
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understanding of the mechanisms by which water activity influences the quality,
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shelf life, and safety of food products. Other approaches for studying water relations
in foods are also discussed, including the polymer science approach and water mobility
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by nuclear magnetic resonance. Concepts in the practical uses and applications of
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water activity for food formulation, processing, and storage are generously illustrated
with practical examples from the food industry that will facilitate later application by
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professionals in their own laboratories and production facilities.
Progressing from the scientific to the practical, the book examines the fundamentals o
and relationships of water activity, ranging from glass transition theory and the o
measurement of moisture content, water activity, and isotherms, to ways in which
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water activity affects microorganisms, chemical reaction rates, and physical properties,
to moisture gain and loss through packaging, water activity as a hurdle, and s
applications of a management in the food industry and non-food systems.
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Water Activity in Foods belongs on the shelves of all food science professionals a
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for use in product development, quality control, and food safety. Students and du
newcomers to these areas will appreciate the instructional approach adopted by the An
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experienced teachers and industry specialists who have contributed chapters to this pa
comprehensive overview. pm
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ice
an
Editors tt
ia
ol
Gustavo V. Barbosa-Cánovas, Ph.D., Professor of Food Engineering, Center for Nonthermal ns

Processing of Food, Washington State University, Pullman, WA s
Anthony J. Fontana, Jr., Ph.D., Senior Research Scientist, Decagon Devices, Inc., Pullman, WA
Barbosa-
Shelly J. Schmidt, Ph.D., Professor of Food Chemistry, Department of Food Science and Human Cánovas
Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL
Fontana
Theodore P. Labuza, Ph.D., Morse Alumni Distinguished Professor of Food Science and
Engineering; Department of Food Science and Nutrition, University of Minnesota, Saint Paul, MN Schmidt
Labuza
BarbosaCover_FINAL.indd 1 6/25/07 8:32:50 PM

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Water Activity in Foods
Fundamentals and Applications
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Water Activity in Foods
Fundamentals and Applications
Gustavo V. Barbosa-Cánovas, Anthony J. Fontana, Jr.,
Shelly J. Schmidt, Theodore P. Labuza EDITORS
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The IFT Pressseries reflects the mission of the Institute of Food Technologists—advancing
the science and technology of food through the exchange of knowledge. Developed in
partnership with Blackwell Publishing, IFT Pressbooks serve as leading edge handbooks
for industrial application and reference and as essential texts for academic programs.
Crafted through rigorous peer review and meticulous research, IFT Presspublications rep-
resent the latest, most significant resources available to food scientists and related agricul-
ture professionals worldwide.
IFT Book Communications Committee
Theron W. Downes
Ruth M. Patrick
Dennis R. Heldman
Joseph H. Hotchkiss
Steven Nagy
Alina S. Szczesniak
Mark Barrett
Neil H. Mermelstein
IFT Press Editorial Advisory Board
Malcolm C. Bourne
Fergus M. Clydesdale
Dietrich Knorr
Theodore P. Labuza
Thomas J. Montville
S. Suzanne Nielsen
Martin R. Okos
Michael W. Pariza
Barbara J. Petersen
David S. Reid
Sam Saguy
Herbert Stone
Kenneth R. Swartzel
3810_Barbosa_FM 6/29/07 6:25 AM Page v
Gustavo V.Barbosa-Cánovas, Professor of Food Engineering, Center for Nonthermal Processing of
Foods, Washington State University.
Anthony J.Fontana,Jr.,Senior Research Scientist, Decagon Devices, Inc.
Shelly J.Schmidt,Professor of Food Chemistry, Department of Food Science and Human Nutrition,
University of Illinois at Urbana-Champaign.
Theodore P. Labuza, Morse Alumni Distinguished Professor of Food Science and Engineering;
Department of Food Science and Nutrition, University of Minnesota.
© 2007 Blackwell Publishing and the Institute of Food Technologists
All rights reserved
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The fee codes for users of the Transactional Reporting Service is ISBN-13: 978-0-8138-2408-
6/2007.
First edition, 2007
Library of Congress Cataloging-in-Publication Data
Water activity in foods : fundamentals and applications / edited by Gustavo Barbosa-Cánovas ... [et al.].
p. cm. — (IFT Oress series)
Includes bibliographical references and index.
ISBN-13: 978-0-8138-2408-6 (alk. paper)
ISBN-10: 0-8138-2408-7 (alk. paper)
1. Food—Water activity. 2. Food—Moisture. I. Barbosa-Cánovas, Gustavo V.
TX553.W3W358 2007
664—dc22
2007006958
The last digit is the print number: 9 8 7 6 5 4 3 2 1
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Titles in the IFT Pressseries
• Accelerating New Food Product Design and Development (Jacqueline H.P. Beckley,
Elizabeth J. Topp, M. Michele Foley, J.C. Huang and Witoon Prinyawiwatkul)
• Biofilms in the Food Environment(Hans P. Blaschek, Hua Wang, and Meredith E. Agle)
• Calorimetry and Food Process Design (Gönül Kaletunç)
• Food Ingredients for the Global Market(Yao-Wen Huang and Claire L. Kruger)
• Food Irradiation Research and Technology(Christopher H. Sommers and Xuetong Fan)
• Food Risk and Crisis Communication(Anthony O. Flood and Christine M. Bruhn)
• Foodborne Pathogens in the Food Processing Environment: Sources, Detection and
Control (Sadhana Ravishankar and Vijay K. Juneja)
• High Pressure Processing of Foods (Christopher J. Doona, C. Patrick Dunne, and
Florence E. Feeherry)
• Hydrocolloids in Food Processing (Thomas R. Laaman)
• Microbiology and Technology of Fermented Foods(Robert W. Hutkins)
• Multivariate and Probabilistic Analyses of Sensory Science Problems (Jean-Francois
Meullenet, Rui Xiong, and Chris Findlay
• Nondestructive Testing of Food Quality (Joseph Irudayaraj and Christoph Reh)
• Nonthermal Processing Technologies for Food (Howard Q. Zhang, Gustavo V. Barbosa-
Canovas, V.M. Balasubramaniam, Editors; C. Patrick Dunne, Daniel F. Farkas, James
T.C. Yuan, Associate Editors)
• Nutraceuticals, Glycemic Health and Diabetes (Vijai K. Pasupuleti and James W.
Anderson)
• Packaging for Nonthermal Processing of Food(J. H. Han)
• Preharvest and Postharvest Food Safety: Contemporary Issues and Future Directions
(Ross C. Beier, Suresh D. Pillai, and Timothy D. Phillips, Editors; Richard L. Ziprin,
Associate Editor)
• Processing and Nutrition of Fats and Oils (Ernesto M. Hernandez, Monjur Hossen, and
Afaf Kamal-Eldin)
• Regulation of Functional Foods and Nutraceuticals: A Global Perspective (Clare M.
Hasler)
• Sensory and Consumer Research in Food Product Design and Development (Howard
R. Moskowitz, Jacqueline H. Beckley, and Anna V.A. Resurreccion)
• Thermal Processing of Foods: Control and Automation (K.P. Sandeep)
• Water Activity in Foods: Fundamentals and Applications(Gustavo V. Barbosa-Canovas,
Anthony J. Fontana Jr., Shelly J. Schmidt, and Theodore P. Labuza)
• Whey Processing, Functionality and Health Benefits (Charles I. Onwulata and Peter J.
Huth)
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Contents
Dedication ix
Preface xiii
Acknowledgments xv
List of Contributors xvii
01. Introduction:Historical Highlights of Water Activity Research 3
Jorge Chirife and Anthony J. Fontana, Jr.
02. Water Activity:Fundamentals and Relationships 15
David S. Reid
03. Water Activity and Glass Transition 29
Yrjö H. Roos
04. Water Mobility in Foods 47
Shelly J. Schmidt
05. Water Activity Prediction and Moisture Sorption Isotherms 109
Theodore P. Labuza and Bilge Altunakar
06. Measurement of Water Activity,Moisture Sorption Isotherms,and
Moisture Content of Foods 155
Anthony J. Fontana, Jr.
07. Moisture Effects on Food’s Chemical Stability 173
Leonard N. Bell
08. Water Activity and Physical Stability 199
Gaëlle Roudaut
09. Diffusion and Sorption Kinetics of Water in Foods 215
Theodore P. Labuza and Bilge Altunakar
10. Effects of Water Activity (a ) on Microbial Stability:As a Hurdle in
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Food Preservation 239
María S. Tapia, Stella M. Alzamora, and Jorge Chirife
11. Principles of Intermediate-Moisture Foods and Related Technology 273
Petros S. Taoukis and Michelle Richardson
12. Desorption Phenomena in Food Dehydration Processes 313
Gustavo V. Barbosa-Cánovas and Pablo Juliano
vii
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viii Contents
13. Applications of Water Activity Management in the Food Industry 341
Jorge Welti-Chanes,Emmy Pérez, José Angel Guerrero-Beltrán,
Stella M. Alzamora, and Fidel Vergara-Balderas
14. Applications of Water Activity in Nonfood Systems 359
Anthony J. Fontana, Jr., and Gaylon S. Campbell
15. The Future of Water Activity in Food Processing and Preservation 373
Cynthia M. Stewart, Ken A. Buckle, and Martin B. Cole
Appendices
A Water Activity of Saturated Salt Solutions 391
Anthony J. Fontana, Jr.
B Water Activity of Unsaturated Salt Solutions at 25°C 395
Anthony J. Fontana, Jr.
C Water Activity and Isotherm Equations 399
Anthony J. Fontana, Jr.
D Minimum Water Activity Limits for Growth of Microorganisms 405
Anthony J. Fontana, Jr.
E Water Activity Values of Select Food Ingredients and Products 407
Shelly J. Schmidt and Anthony J. Fontana, Jr.
F Water Activity Values of Select Consumer and Pharmaceutical Products 421
Anthony J. Fontana, Jr., and Shelly J. Schmidt
Index 423
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Dedication
This book is dedicated to Marcus Karel, Emeritus
Professor of Food and Chemical Engineering (Massa-
chusetts Institute of Technology) and Emeritus State
of New Jersey Professor (Rutgers University).
—Prof. Theodore Labuza (colleague, adopted
science son, and confidant) Figure D1. Marcus Karel.
It was 1962. I had just finished my bachelor’s of science degree at Massachusetts Institute
of Technology, and I had an offer to go to the University of Minnesota to work on a doc-
torate in nutrition with Ancel Keyes. He had just received one of the first National
Institutes of Health training grants in nutrition and needed a food science student because
they were working on new military rations.
I had become interested in nutrition, as my undergraduate advisor was Dr. Sandy Miller
(later to become the head of Food and Drug Administration’s Bureau of Foods), and I did
my bachelor’s thesis with him. The prior year I took a course taught in part by a recently
appointed assistant professor, Marcus Karel (Fig. D1). He fascinated me with his under-
standing of physical chemistry and kinetics and their applications to food. His work on the
stability of military foods and space foods was the “chocolate” to entice me, and I took the
bite to work with him, becoming his first doctoral student and getting my degree in 3 years.
At the end, though, I had a draft notice in hand to go to Vietnam.
Dr. Karel helped me secure a position as an assistant professor to continue my work on
reaction kinetics and stability of space foods. That allowed me to begin to work with the “gi-
ants” in the field, as that year I traveled with Marc to Aberdeen, Scotland, for an international
meeting on water in foods. There, I met his col-
leagues from Europe, including Denise Simatos, Lou
Rockland, John Hawthorne, Ron Duckworth, Felix
Franks, and Grahame Gould, and was securely en-
thralled in being a part of this group. Several years
later, in 1974, that group along with others gathered
in Glasgow, Scotland, for the first ISOPOW (Fig.
D2) meeting (International Symposium on the
Properties of Water), setting the stage for the intro-
duction of the concepts of water activity and eventu-
ally of glass transition and for the continuation of
many meetings over the decades. We plan to meet in
September 2007 in Thailand for the 10th ISOPOW. It
Figure D2. International
was Marc’s foresight to ensure that the meetings in- Symposium on the Properties of
cluded invitees from other fields so that there would Water (ISOPOW)logo.
ix