A critical review of some non-equilibrium situations and glass transitions on water activity values of foods in the microbiological growth range

Some facts concerning the effect of non-equilibrium situations and glass transitions on the water activity (Aw) values of foods in the microbiological growth range are reviewed. Analysis of literature data suggests that although some amorphous intermediate moisture foods are non-equilibrium systems...

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Autor principal: Buera, María del Pilar
Publicado: 1995
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v25_n4_p531_Chirife
http://hdl.handle.net/20.500.12110/paper_02608774_v25_n4_p531_Chirife
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling paper:paper_02608774_v25_n4_p531_Chirife2023-06-08T15:22:25Z A critical review of some non-equilibrium situations and glass transitions on water activity values of foods in the microbiological growth range Buera, María del Pilar Some facts concerning the effect of non-equilibrium situations and glass transitions on the water activity (Aw) values of foods in the microbiological growth range are reviewed. Analysis of literature data suggests that although some amorphous intermediate moisture foods are non-equilibrium systems (e.g. very slow rate of attainment of equilibrium), the 'stability' (time dependency) of measured water sorption isotherms, or the prediction of water activity from equilibrium data corresponding to aqueous solutions of main food solutes (NaCl, sugars), are little affected. However, crystallization of amorphous components (sugars), which is also a consequence of non-equilibrium situations, may lead to significant modifications of Aw values in foods. As far as the prediction of microbial growth in foods is concerned, changes in non-equilibrium semi-moist foods may be in many situations slow (within the time frame of the food shelf-life) and/or so small that they do not seriously affect the application of Aw concept as a predictor of microbial growth. However, the use of Aw should always consider the possible influence of some non-equilibrium situations. © 1995. Fil:Buera, M.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1995 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v25_n4_p531_Chirife http://hdl.handle.net/20.500.12110/paper_02608774_v25_n4_p531_Chirife
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description Some facts concerning the effect of non-equilibrium situations and glass transitions on the water activity (Aw) values of foods in the microbiological growth range are reviewed. Analysis of literature data suggests that although some amorphous intermediate moisture foods are non-equilibrium systems (e.g. very slow rate of attainment of equilibrium), the 'stability' (time dependency) of measured water sorption isotherms, or the prediction of water activity from equilibrium data corresponding to aqueous solutions of main food solutes (NaCl, sugars), are little affected. However, crystallization of amorphous components (sugars), which is also a consequence of non-equilibrium situations, may lead to significant modifications of Aw values in foods. As far as the prediction of microbial growth in foods is concerned, changes in non-equilibrium semi-moist foods may be in many situations slow (within the time frame of the food shelf-life) and/or so small that they do not seriously affect the application of Aw concept as a predictor of microbial growth. However, the use of Aw should always consider the possible influence of some non-equilibrium situations. © 1995.
author Buera, María del Pilar
spellingShingle Buera, María del Pilar
A critical review of some non-equilibrium situations and glass transitions on water activity values of foods in the microbiological growth range
author_facet Buera, María del Pilar
author_sort Buera, María del Pilar
title A critical review of some non-equilibrium situations and glass transitions on water activity values of foods in the microbiological growth range
title_short A critical review of some non-equilibrium situations and glass transitions on water activity values of foods in the microbiological growth range
title_full A critical review of some non-equilibrium situations and glass transitions on water activity values of foods in the microbiological growth range
title_fullStr A critical review of some non-equilibrium situations and glass transitions on water activity values of foods in the microbiological growth range
title_full_unstemmed A critical review of some non-equilibrium situations and glass transitions on water activity values of foods in the microbiological growth range
title_sort critical review of some non-equilibrium situations and glass transitions on water activity values of foods in the microbiological growth range
publishDate 1995
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v25_n4_p531_Chirife
http://hdl.handle.net/20.500.12110/paper_02608774_v25_n4_p531_Chirife
work_keys_str_mv AT bueramariadelpilar acriticalreviewofsomenonequilibriumsituationsandglasstransitionsonwateractivityvaluesoffoodsinthemicrobiologicalgrowthrange
AT bueramariadelpilar criticalreviewofsomenonequilibriumsituationsandglasstransitionsonwateractivityvaluesoffoodsinthemicrobiologicalgrowthrange
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