WATER ACTIVITY AND PRESERVATION PROCESSES OF FOOD PRODUCTS. THE CASE OF FROZEN FOODS.

[In Portuguese. / En portugais.]

Type of article: Article

Summary

DEFINITION OF WATER ACTIVITY. METHODS OF DETERMINATION (GRAPHICAL INTERPOLATION, PRESSURE MEASUREMENT METHOD, HYGROMETRIC METHOD). DETERMINATION OF ISOTHERMAL WATER SORPTION CURVES ; RELATIONSHIP BETWEEN WATER ACTIVITY AND GROWTH OF MICRO-ORGANISMS (BACTERIA IN GENERAL, FUNGI, HALOPHILIC BACTERIA, YEASTS IN GENERAL, OSMOPHILIC YEASTS). MINIMUM WATER ACTIVITY, PH AND TEMPERATURE NECESSARY FOR THE DEVELOPMENT OF VARIOUS MICRO-ORGANISMS. EFFECT OF WATER ACTIVITY ON BIOCHEMICAL REACTIONS (LIPID OXIDATION, ENZYMATIC BROWNING, ENZYMATIC HYDROLYSIS). WATER ACTIVITY IN SOME FOODSTUFFS. VEGETAL FOOD PRODUCTS (CEREALS, FRUIT, JELLY, OLIVES, PICKLES) ; MEAT AND MEAT PRODUCTS. DIRECTIONS OF THE EEC BASED ON WATER ACTIVITY ; INTERMEDIATE MOISTURE FOODS. THE CASE OF FROZEN FOODS: WATER ACTIVITY AT LOW TEMPERATURES. J.G.

Details

Original title: [In Portuguese. / En portugais.]
Record ID : 1985-1480
Languages: Portuguese
Source: Rev. port. Frio - vol. 6 - n. 21-22
Publication date: 1984
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food engineering;
Freezing of foodstuffs
Keywords: Yeast; Regulations; EEC; Microbiology; Measurement; Frozen food; Process; Europe; Water activity