Barbosa-Cánovas G.V., A.J. Fontana, Jr., S.J. Schmidt, T.P. Labuza (ed.) Water Activity in Foods Fundamentals and Applications

Blackwell Publishing Professional, 2007. — 435 p.This book should serve those in the fields of food science and technology, biotechnology, plant science, meat science, pharmaceuticals, chemical and food engineering, and wood and paper science, as well as assisting in the stability of medical devices. It is interesting that the foundational principle of aw, while a principle of physical chemistry, took the combined efforts of food scientists and food microbiologists to apply and to create a new art and science related to the understanding of the physical and chemical stability of foods.
One cannot teach food science without teaching about aw; the simplicity of treating aw as a measure of free versus bound water is a misconception, which will be apparent as one learns the true meaning of the activity of water in foods. This book will help future students and current professionals understand a sub w.Introduction: Historical Highlights of Water Activity Research.
Water Activity: Fundamentals and Relationships.
Water Activity and Glass Transition.
Water Mobility in Foods.
Water Activity Prediction and Moisture Sorption Isotherms.
Measurement of Water Activity, Moisture Sorption Isotherms, and Moisture Content of Foods.
Moisture Effects on Food’s Chemical Stability.
Water Activity and Physical Stability.
Diffusion and Sorption Kinetics of Water in Foods.
Effects of Water Activity (aw) on Microbial Stability: As a Hurdle in Food Preservation.
Principles of Intermediate-Moisture Foods and Related Technology.
Desorption Phenomena in Food Dehydration Processes.
Applications of Water Activity Management in the Food Industry.
Applications of Water Activity in Nonfood Systems.
The Future of Water Activity in Food Processing and Preservation.
Appendices.