Water Activity, Glass Transition and Microbial Stability in Concentrated/Semimoist Food Systems

This review examines recent published suggestions that “water dynamics” may be applied instead of water activity (aw) determination to predict microbial stability of concentrated and intermediate moisture food systems. Factors such as the relative effectiveness of additives for antimicrobial stabili...

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Detalles Bibliográficos
Autor principal: Buera, María del Pilar
Publicado: 1994
Materias:
glass transition
microbial stability
semi moist food
water activity
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v59_n5_p921_CHIRIFE
http://hdl.handle.net/20.500.12110/paper_00221147_v59_n5_p921_CHIRIFE
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_00221147_v59_n5_p921_CHIRIFE
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spelling paper:paper_00221147_v59_n5_p921_CHIRIFE2023-06-08T14:46:16Z Water Activity, Glass Transition and Microbial Stability in Concentrated/Semimoist Food Systems Buera, María del Pilar glass transition microbial stability semi moist food water activity This review examines recent published suggestions that “water dynamics” may be applied instead of water activity (aw) determination to predict microbial stability of concentrated and intermediate moisture food systems. Factors such as the relative effectiveness of additives for antimicrobial stabilization through aw‐lowering (i.e. glucose vs fructose, glycerol vs propylene glycol) and the importance of glass transition temperature as an indicator of microbial stability were examined, based on available experimental data. Determination of the glass‐rubber transition characteristics and/or the use of the “water‐dynamics” map does not enable prediction of the microbial stability of foods (i.e. inhibition of growth) with confidence. These were no more effective alternatives than the concept of water activity as a basis for predicting microbial growth in foods. Copyright © 1994, Wiley Blackwell. All rights reserved Fil:MARÍA DEL BUERA, P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1994 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v59_n5_p921_CHIRIFE http://hdl.handle.net/20.500.12110/paper_00221147_v59_n5_p921_CHIRIFE
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic glass transition
microbial stability
semi moist food
water activity
spellingShingle glass transition
microbial stability
semi moist food
water activity
Buera, María del Pilar
Water Activity, Glass Transition and Microbial Stability in Concentrated/Semimoist Food Systems
topic_facet glass transition
microbial stability
semi moist food
water activity
description This review examines recent published suggestions that “water dynamics” may be applied instead of water activity (aw) determination to predict microbial stability of concentrated and intermediate moisture food systems. Factors such as the relative effectiveness of additives for antimicrobial stabilization through aw‐lowering (i.e. glucose vs fructose, glycerol vs propylene glycol) and the importance of glass transition temperature as an indicator of microbial stability were examined, based on available experimental data. Determination of the glass‐rubber transition characteristics and/or the use of the “water‐dynamics” map does not enable prediction of the microbial stability of foods (i.e. inhibition of growth) with confidence. These were no more effective alternatives than the concept of water activity as a basis for predicting microbial growth in foods. Copyright © 1994, Wiley Blackwell. All rights reserved
author Buera, María del Pilar
author_facet Buera, María del Pilar
author_sort Buera, María del Pilar
title Water Activity, Glass Transition and Microbial Stability in Concentrated/Semimoist Food Systems
title_short Water Activity, Glass Transition and Microbial Stability in Concentrated/Semimoist Food Systems
title_full Water Activity, Glass Transition and Microbial Stability in Concentrated/Semimoist Food Systems
title_fullStr Water Activity, Glass Transition and Microbial Stability in Concentrated/Semimoist Food Systems
title_full_unstemmed Water Activity, Glass Transition and Microbial Stability in Concentrated/Semimoist Food Systems
title_sort water activity, glass transition and microbial stability in concentrated/semimoist food systems
publishDate 1994
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v59_n5_p921_CHIRIFE
http://hdl.handle.net/20.500.12110/paper_00221147_v59_n5_p921_CHIRIFE
work_keys_str_mv AT bueramariadelpilar wateractivityglasstransitionandmicrobialstabilityinconcentratedsemimoistfoodsystems
_version_ 1768543167809847296

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