Handbook of Food Isotherms: Water Sorption Parameters for Food and Food Components (Food Science & Technology International)

Handbook of Food Isotherms: Water Sorption Parameters for Food and Food Components is the first English handbook entirely devoted to water vapor sorption data of foods and food components. It contains more than 1,000 isotherms with the mathematical description of over 800 of these isotherms. The water sorption isotherms of foods show the equilibrium relationship between the moisture content of foods and the water activity at constant temperatures and pressures. Composed of three chapters, this book initially discusses the main types of changes in foods affected by water activity. It goes on describing the principal methods of water activity determination, namely, gravimetry, manometry, and hygrometry. Data presented as plots of moisture content versus water activity are given. The last chapter presents several mathematical equations for describing water sorption isotherms of food materials. It emphasizes a statistical analysis on fitting abilities of various two-parameter equations as applied to each experimental isotherm collected. It contains tables of parameters for mathematical description of food isotherms. Supplementary texts on nonlinear regression program used for determination of statistical parameters in this text are also provided. Abstract: A handbook is devoted entirely to water vapor sorption data of foods and food components and includes over1000 isotherms. A mathematical description is provided for over 800 of the isotherms. An introductory section discussesthe equilibrium relation between the moisture content of foods and water activity (related to the relative humidity of the surrounding atmosphere) depicted in the water sorption isotherms of foods; changes affected by water activity (microbial growth, enzymatic reactions, non-enzymatic browning and lipid oxidation, food texture changes) also are discussed. The main recommended uses of the water sorption isotherms are discussed, as well as the influence of food pretreatments, composition, and food species differences. Guidelines are included for the graphical representation of experimental data on water sorption in foods, and on the criteria used for the compilation and representation of the data. (wz) Content: Front Cover; Handbook of Food Isotherms: Water Sorption Parameters for Food and Food Components; Copyright Page; Dedication; Table of Contents; Preface; Chapter 1. Introduction; Chapter 2. Graphical Representation of Experimental Data of Water Sorption in Foods; I. Criteria Used for the Compilation and Representation of Data; II. Graphical Data; Chapter 3. Mathematical Description of Isotherms; I. Introduction; II. Tables of Parameters for the Mathematical Description; III. Appendix: Nonlineal Regression Program Used for Determination of Parameters B(1) and B(2); References; Products Index. Abstract: Handbook of Food Isotherms: Water Sorption Parameters For Food And Food Components