Water Activity in Foods E-Book

• Herausgeber: John Wiley & Sons
• Kategorie: Fachliteratur
• Serie: Institute of Food Technologists Series
• Sprache: Englisch

Seitenzahl: 1418

Veröffentlichungsjahr: 2020

Beschreibung

This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and processing of food items. With clear, instructional prose and illustrations, the book's international team of contributors break down the essential principles of water activity and water-food interactions, delineating water's crucial impact upon attributes such as flavor, appearance, texture, and shelf life. The updated and expanded second edition continues to offer an authoritative overview of the subject, while also broadening its scope to include six newly written chapters covering the latest developments in water activity research. Exploring topics ranging from deliquescence to crispness, these insightful new inclusions complement existing content that has been refreshed and reconfigured to support the food industry of today.

Leseprobe

Water Activity in Foods

Fundamentals and Applications

Second Edition

Edited by

Gustavo V. Barbosa‐Cánovas

Center for Nonthermal Processing of FoodWashington State UniversityPullman, Washington, USA

Anthony J. Fontana, Jr.

Technical ServicesALS ‐ TruesdailIrvine, California, USA

Shelly J. Schmidt

Department of Food Science and Human NutritionUniversity of Illinois at Urbana‐ChampaignUrbana, Illinois, USA

Theodore P. Labuza

Department of Food Science and NutritionUniversity of MinnesotaSt. Paul, Minnesota, USA

This second edition first published 2020© 2020 John Wiley & Sons, Inc. and the Institute of Food Technologists, 525 W. Van Buren St., Suite 1000, Chicago, IL 60607, USA

First edition, 2007, Blackwell Publishing

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The right of Gustavo V. Barbosa‐Cánovas, Anthony J. Fontana Jr., Shelly J. Schmidt, and Theodore P. Labuza to be identified as the authors of the editorial material in this work has been asserted in accordance with law.

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Library of Congress Cataloging‐in‐Publication data applied for

Hardback ISBN: 9781118768310

Cover Design: WileyCover Image: © Mina De La O/Getty Images

Dedication

The first edition of Water Activity in Foods was dedicated to Professor Marcus Karel, one of the greatest food scientist and food engineers in our profession, who devoted a significant portion of his career to better understanding the role of water in food. One of the editors, Professor Theodore Labuza, prepared a very comprehensive dedication since he was very close to Dr. Karel in many aspects – as a graduate student, colleague, and great friend. For those who didn’t have an opportunity to read this dedication, we are inviting you to do so.

When it was time to wrap‐up this second edition, many ideas came to our minds in regard to the dedication. All of us were struck by the passing of a number of outstanding and very dear colleagues during 2019, including Marcus Karel, Henry G. Schwartzberg, Zeki Berk, George Saravacos, and Bengt Hallström. We are certain other pioneers of our profession passed away in 2019, but we are naming those we knew of and, in some cases, those we worked with.

Soon after these names came to our minds, we realized many other outstanding colleagues, closely related to water activity and glass transition topics, who passed away in recent years, should also receive our recognition and appreciation. We don’t pretend to have an exhaustive list of those who left to our professional community a significant legacy in these two central topics of our book. We just want to mention a few, those who one way or the other, impacted our careers. Of course many, many names resounded in our hearts as we looked back.

Chapter 1 of this book covers in detail, the history of water activity and identifies those who pioneered the establishment of essential concepts in these two topics, including Williams J. Scott, J.H.B. Christian, and Larry R. Beuchat.

After these pioneers, new faces, with new ideas, came to the scene and kept building on what was done. One of the most relevant developments was the establishment of a rigorous and well focus professional society, ISOPOW, the International Symposium on the Properties of Water, where Ron B. Duckworth and Denise Simatos led the efforts to its formation. Other leaders closely related to our book topics, that unfortunately are not with us any longer, include David S. Reid, Felix Franks, Louis B. Rockland, Grahame Gould, Marvin P. Steinberg, and Carlo R. Lerici.

We feel this second edition is a reality because these colleagues we are mentioning, as well as many others, developed a solid, multidisciplinary foundation, allowing later generations to keep making relevant, useful contributions to further develop the topics included in this book. We are not mentioning what each of these individuals contributed, but rather extending an invitation to the reader to explore what each of them contributed. We are confident that this will be an exciting and rewarding adventure! This book is dedicated to all of them!

The Editors

Preface to the Second Edition

The second edition of “Water Activity in Foods: Fundamentals and Applications” is the result of a very successful first edition which became one of Wiley bestsellers in the food science/engineering domain. As editors we feel very proud and humbled because the interest we developed within our community and beyond on two classic topics, water activity and glass transition. With the previous book, released in 2007, we managed to present, in a well organized sequence, a number of vital concepts to understand these central topics in food processing and preservation, as well as product development. The first edition comprises 15 chapters and 6 appendices written by 27 colleagues, including the editors. It is sad to mention that Professor David Reid, one of our original contributors, passed away while developing this new edition. We are very thankful to him for his outstanding work and leadership mainly in the area of the physical chemistry of water in food systems.

When we accepted the challenge to put together a second edition, we realized that some of the chapters from the first edition didn’t need changes, whereas others needed relevant updates or replacement. At the same time, since we had a solid platform on what was included in the first edition, we developed a new table of contents incorporating nine new chapters that were meshed with the existing or modified ones. These additions and changes are expanding the scope of the first edition and, at same time, adding depth in selected and relevant topics.

As in the previous book, we invited first‐class colleagues to cover areas of their expertise and they delivered outstanding chapters, which are making this new edition a very valuable contribution to the body of knowledge in water activity and glass transition. We ended up with 23 chapters and the same number of appendices. Some of the topics added are, water activity and glass transition; state and supplemented phase diagrams; water‐solid interactions; water activity measurement; the baroprotective role of water activity; powder caking; confections; food moisture management. As a result of these additions and changes, we almost double the size of the original book and now we have 38 contributors. It is the case that most of the authors in both editions have been making steady contributions and providing leadership to the famous International Symposium on the Properties of Water (ISOPOW), the most authoritative and comprehensive global organization in dealing with water activity and closely connected fields.

This second edition has a similar pattern to the previous one where it covers very fundamental aspects with considerable depth transitioning to specific cases where water activity and/or glass transition play a significant role in food products, and last but not least, how the major findings in these topics are impacting the food industry and beyond, such as the pharmaceutical world.

We hope this second edition of Water Activity in Foods will be inspirational and useful to the many individuals working in this field and at the same time, outcomes from this book will result in tangible benefits to the consumers.

Gustavo V. Barbosa‐CánovasAnthony J. Fontana, Jr.Shelly J. SchmidtTheodore P. Labuza

Preface to the First Edition

The coeditors of this book have spent a total of more than 100 years studying and researching the properties and stability of foods as related to water, and in particular, as related to two key property values: water activity (aw) and glass transition temperature. Since 1965, there have been at least 50 symposium books devoted to these properties. One is a working manual on moisture sorption isotherms that one of the coeditors coauthored, and it describes many instruments to measure such properties. Another of the coeditors is a principal in a company that designs, fabricates, and sells many of these instruments, and a third coeditor was involved as editor of one of the many books from the ISOPOW conferences.

All of us have walked among the “giants” in this field and have learned much. We realized that many misconceptions existed out there, and this provided a good starting point on the topics of aw and glass transition. A well‐conceived and ‐presented short course at the Institute of Food Technologists Annual Meeting in 2001 (Anaheim, CA) served as the basis for this textbook, as well as the inspiration of Marcus Karel (see Dedication), who truly is a “giant” among the giants in the field. We have gathered the “best of the best” to bring together the physics and chemistry of water and its interactions in foods. This book complements and goes beyond the best chapter ever written at a graduate level on the subject of water, that of Owen Fennema’s chapter “Water in Food” in the classic textbook Food Chemistry.

Our goal was to introduce basic principles and to teach applications. We have incorporated the “old” ideas on aw from 1965 with the “new” ideas on glass transition introduced 20 years ago. 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. We congratulate all those who contributed to establishing the foundation of the key topics covered in this book, and we hope we have given them due mention in the text. 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. As coauthors that traveled down an arduous path, we thank each other for overcoming the hurdles along that path by always focusing on the outcome. We hope this book will help future students and current professionals understand “a sub w.”

T. P. LabuzaS. J. SchmidtA. J. Fontana Jr.G.V. Barbosa‐Cánovas

List of Contributors

Altunakar, BilgeCenter for Nonthermal Processing of FoodWashington State UniversityPullman, Washington, USA

Alzamora, Stella M.College of SciencesUniversity of Buenos AiresBuenos Aires, Argentina

Barbosa‐Cánovas, Gustavo V.Center for Nonthermal Processing of FoodWashington State UniversityPullman, Washington, USA

Bell, Leonard N.Department of Nutrition and Food ScienceAuburn UniversityAuburn, Alabama, USA

Buckle, Kenneth A.Department of Food Science and TechnologyThe University of New South WalesSydney, Australia

Campbell, Gaylon S.METER Group, IncPullman, Washington, USA

Carter, Brady P.Carter Scientific SolutionsMorgan, Utah, USA

Chirife, JorgeCollege of Agricultural SciencesCatholic UniversityBuenos Aires, Argentina

Cole, Martin BAgriculture and FoodCSIROSydney, Australia

Escobedo‐Moreno, ZamanthaSchool of Engineering and SciencesMonterrey Institute of TechnologyMonterrey, Mexico

Fontana, Jr., Anthony J.Technical ServicesALS ‐ TruesdailIrvine, California, USA

Franco‐Vega, AvelinaDepartment of Chemical and Food EngineeringUniversity of the AmericasPuebla, Mexico

Guerrero‐Beltrán, José A.Department of Chemical and Food EngineeringUniversity of the AmericasPuebla, Mexico

Hartel, Richard W.Department of Food ScienceUniversity of WisconsinMadison, Wisconsin, USA

Juliano, PabloAgriculture and FoodCSIROMelbourne, Australia

Labuza, Theodore P.Department of Food Science and NutritionUniversity of MinnesotaSt. Paul, Minnesota, USA

López‐Malo, AurelioDepartment of Chemical and Food EngineeringUniversity of the AmericasPuebla, Mexico

Mauer, Lisa J.Department of Food SciencePurdue UniversityWest Lafayette, Indiana, USA

McGill, JadeDepartment of Food ScienceUniversity of WisconsinMadison, Wisconsin, USA

Palou, EnriqueDepartment of Chemical and Food EngineeringUniversity of the AmericasPuebla, Mexico

Peleg, MichaDepartment of Food ScienceUniversity of MassachusettsAmherst, Massachusetts, USA

Rahman, ShafiurCollege of Agricultural and Marine SciencesSultan Qaboos UniversityMuscat, Oman

Ramírez‐Corona, NellyDepartment of Chemical and Food EngineeringUniversity of the AmericasPuebla, Mexico

Reid, David S. (Deceased)Department of Food Science and TechnologyUniversity of California‐DavisDavis, California, USA

Reyes‐Jurado, FátimaDepartment of Chemical and Food EngineeringUniversity of the AmericasPuebla, Mexico

Richardson, MichelleCombat Feeding DirectorateUS Army NatickNatick, Massachusetts, USA

Roos, Yrjö H.Department of Food and Nutritional SciencesUniversity College CorkCork, Ireland

Roudaut, GaëlleAgroSup DijonUniversity of BourgogneDijon, France

Rodríguez‐Martínez, VerónicaSchool of Engineering and SciencesMonterrey Institute of TechnologyMonterrey, Mexico

Sablani, Shyam S.Department of Biological Systems EngineeringWashington State UniversityPullman, Washington, USA

Schmidt, Shelly J.Department of Food Science and Human NutritionUniversity of Illinois at Urbana‐ChampaignUrbana, Illinois, USA

Syamaladevi, Roopesh M.Department of Agricultural, Food and Nutritional ScienceUniversity of AlbertaEdmonton, Alberta, Canada

Stewart, Cynthia M.Global Technology & InnovationDuPont Nutrition and BiosciencesWilmington, Delaware, USA

Taoukis, Petros S.School of Chemical EngineeringNational Technical University of AthensAthens, Greece

Tapia, María S.School of SciencesCentral UniversityCaracas, Venezuela

Torres, J. AntonioSchool of Engineering and SciencesMonterrey Institute of TechnologyMonterrey, Mexico

Velázquez, GonzaloCenter for Research and Advanced StudiesNational Polytechnic InstituteQueretaro, Mexico

Vinicio Serment-MorenoSchool of Engineering and SciencesMonterrey Institute of TechnologyMonterrey, Mexico

Welti‐Chanes, JorgeSchool of Engineering and SciencesMonterrey Institute of TechnologyMonterrey, Mexico