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Water activity, glass transition and microbial stability in concentrated/semimoist food systems.

Author(s) : CHIRIFE J., BUERA M. del P.

Type of article: Article

Summary

The review examines recent published suggestions that "water dynamics" may be applied instead of water activity determination to predict microbial stability of concentrated and intermediate moisture food systems. 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 with confidence. These were no more effective alternatives than the concept of water activity as a basis for predicting microbial growth in foods.

Details

  • Original title: Water activity, glass transition and microbial stability in concentrated/semimoist food systems.
  • Record ID : 1995-2938
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 59 - n. 5
  • Publication date: 1994/09
  • Document available for consultation in the library of the IIR headquarters only.

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