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Properties of Water in Foods

in Relation to Quality and Stability

  • Book
  • © 1985

Overview

Editors:
  1. D. Simatos

    1. Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l’Alimentation, Université de Dijon, Dijon, France

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  2. J. L. Multon

    1. Institut National de la Recherche Agronomique, Nantes, France

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Part of the book series: NATO Science Series E: (NSSE, volume 90)

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Table of contents (40 chapters)

  1. Front Matter

    Pages I-XXII
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  3. Fundamentals : low and intermediate moisture systems

    1. The Influence of Soluble Components on Water Sorption Hysteresis

      • K. A. Johnston, R. B. Duckworth
      Pages 65-82

    2. Some Facts Concerning Water Vapour Sorption Hysteresis on Potato Starch

      • H. Bizot, A. Buléon, N. Mouhous-Riou, J. L. Multon
      Pages 83-93

    3. Influence of Temperature on Sorption Equilibria

      • H. Weisser
      Pages 95-118

    4. Development of B.E.T.-Like Models for Sorption of Water on Foods, Theory and Relevance

      • C. van den Berg
      Pages 119-131

    5. Solution Thermodynamics and the Starch-Water System

      • M. Le Maguer
      Pages 133-151
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Keywords

About this book

Water is recognized as being an important factor in numerous pheno­ mena connected with the quality of food. For instance, it plays a part in the textural properties of several commodities. Moreover, water is an essential parameter determining the behaviour of food products in the course of many processing operations : on water, will depend the amount of energy necessary for freezing or dehydrating the product; water will strongly influence the evolution of physical, chemical and biochemical phenomena taking place in the product during processing operations such as heating, drying, etc. Water will also influence the same reactions, as well as the activity of microorganisms, during the storage of food products under various conditions. As a result, all aspects of quality - sensory, nutritional and hygienic properties of the food - will be affected. In all these circumstances, the water content of a product is obviously an important factor, but equally important may be the physical properties of this water, such as its thermodynamic activity and its mobility. Actual­ ly, the concept of water activity (a ) is now widely used by the food industry and in the legislation of sever')¥l countries. The idea of a small, international meeting devoted to a synthetic review and discussion of knowledge on these various matters, was first developed by Dr. R. B.

Editors and Affiliations

  • Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l’Alimentation, Université de Dijon, Dijon, France

    D. Simatos

  • Institut National de la Recherche Agronomique, Nantes, France

    J. L. Multon

Bibliographic Information

  • Book Title: Properties of Water in Foods

  • Book Subtitle: in Relation to Quality and Stability

  • Editors: D. Simatos, J. L. Multon

  • Series Title: NATO Science Series E:

  • DOI: https://doi.org/10.1007/978-94-009-5103-7

  • Publisher: Springer Dordrecht

  • eBook Packages: Springer Book Archive

  • Copyright Information: Martinus Nijhoff Publishers, Dordrecht 1985

  • Hardcover ISBN: 978-90-247-3153-4Published: 30 April 1985

  • Softcover ISBN: 978-94-010-8756-8Published: 19 October 2011

  • eBook ISBN: 978-94-009-5103-7Published: 06 December 2012

  • Series ISSN: 0168-132X

  • Edition Number: 1

  • Number of Pages: XXII, 694

  • Topics: Polymer Sciences, Nutrition, Chemistry/Food Science, general

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