Water Relationships in Foods : Advances in the 1980s and Trends for the 1990s

This book was developed from the papers presented at a symposium on "Water Relationships in Foods," which was held from April 10-14, 1989 at the 197th National Meeting of the American Chemical Society in Dallas, Texas, under the auspices of the Agricultural and Food Chemistry Division of ACS. The editors of this book organized the symposium to bring tagether an es­ teemed group of internationally respected experts, currently active in the field of water relationships in foods, to discuss recent advances in the 1980's and future trends for the 1990's. It was the hope of all these con­ tributors that this ACS symposium would become a memorable keystone above the foundation underlying the field of "water in foods. " This strong foundation has been constructed in large part from earlier technical conferences and books such as the four milestone International Symposia on the Properties of Water (ISOPOW I-IV), the recent IFT BasicSymposium on "Water Activity" and Penang meeting on Food Preservation by Maisture Control, as well as the key fundamental contributions from the classic 1980 ACS Symposium Series #127 on Water in Polymers, and from Felix Franks' famous seven-volume Comprehensive Treatise on Water plus five subsequent volumes of the ongoing Water Science Reviews. The objective of the 1989 ACS symposiumwas to build on this foun­ dation by emphasizing the most recent and maj or advanc. Front Matter....Pages i-xiv Hydration Phenomena: An Update and Implications for the Food Processing Industry....Pages 1-19 Food-Water Relations: Progress and Integration, Comments and Thoughts....Pages 21-28 A Food Polymer Science Approach to Structure-Property Relationships in Aqueous Food Systems: Non-Equilibrium Behavior of Carbohydrate-Water Systems....Pages 29-101 Studies of Reaction Kinetics in Relation to the T g ′ of Polymers in Frozen Model Systems....Pages 103-122 Influence of Water on the Mobility of Small Molecules Dispersed in a Polymeric System....Pages 123-138 DSC Studies and Stability of Frozen Foods....Pages 139-155 Effects of Water on Diffusion in Food Systems....Pages 157-173 Calorimetric and Thermodielectrical Measurements of Water Interactions with Some Food Materials....Pages 175-189 Effect of Solute on the Nucleation and Propagation of Ice....Pages 191-198 Thermal Analysis of Water-Containing Systems....Pages 199-214 Thermomechanical Analysis of Frozen Aqueous Systems....Pages 215-223 Vitreous Domains in an Aqueous Ribose Solution....Pages 225-234 Effect of Sugars and Polyols on Water in Agarose Gels....Pages 235-249 Non-Equilibrium Phase Transitions of Aqueous Starch Systems....Pages 251-273 Mechanism of Misoprostol Stabilization in Hydroxypropyl Methylcellulose....Pages 275-289 The Prediction of Water Activities in Multicomponent Systems....Pages 291-304 Trends in Research Related to the Influence of “Water Activity” on Microorganisms in Food....Pages 305-313 Effects of Order of Mixing and Solute Interactions on the “Water Activity” of Concentrated Solutions....Pages 315-336 Aspartame Degradation as a Function of “Water Activity”....Pages 337-349 Volume Effects of Starch-Water Interactions....Pages 351-363 Water Diffusivity in Starch-Based Systems....Pages 365-390 Kinetics of Water Sorption in Packaging Materials for Food....Pages 391-404 Use of NMR and MRI to Study Water Relations in Foods....Pages 405-452 The Effect of Mechanical Deformation on the Movement of Water in Foods....Pages 453-463 Molecular Behavior of Water in a Flour-Water Baked Model System....Pages 465-483 1 H and 2 H NMR Studies of Water in Work-Free Wheat Flour Doughs....Pages 485-508 Magic-Angle 13 C NMR Analysis of Hard Wheat Flour and Dough....Pages 509-516 Molecular Dynamics of Water in Foods and Related Model Systems: Multinuclear Spin Relaxation Studies and Comparison with Theoretical Calculations....Pages 517-540 Protein-Water Interactions from 2 H NMR Relaxation Studies: Influence of Hydrophilic, Hydrophobic, and Electrostatic Interactions....Pages 541-560 Solute-Polymer-Water Interactions and their Manifestations....Pages 561-583 Deuterium Nuclear Magnetic Resonance Studies of Potato Starch Hydration....Pages 585-597 Determination of Moisture Content by Pulsed Nuclear Magnetic Resonance Spectroscopy....Pages 599-613 Phase Volume Measurements Using Magnetic Resonance Imaging....Pages 615-626 Thermoplastic Starch....Pages 627-637 Crystallization from Concentrated Sucrose Solutions....Pages 639-655 Wheat Gluten: Rheological and Gas Retaining Properties....Pages 657-666 Leaching of Amylose from Wheat and Corn Starch....Pages 667-686 Ionic Diffusion in Frozen Starch Gels....Pages 687-701 Resistance of Lipid Films to Transmission of Water Vapor and Oxygen....Pages 703-719 Compression of Foods during Freeze-Drying: Water Plasticization at the Ice-Dry Layer Interface....Pages 721-737 Molecular Dynamics Simulation of the Aqueous Solvation of Sugars....Pages 739-751 Flexibility of Globular Proteins in Water as Revealed by Compressibility....Pages 753-771 Interactions of Ordered Water and Cations in the Gel-Forming Polysaccharide Gellan Gum....Pages 773-784 Ordered Water in Hydrated Solid-State Polysaccharide Systems....Pages 785-803 A Comparison of the Properties of Vicinal Water in Silica, Clays, Wood, Cellulose, and Other Polymeric Materials....Pages 805-822 Back Matter....Pages 823-836 Based on the American Chemical Society symposium on [title], April 1989, Dallas, Texas. The contributions reflect the realization that food processing, materials science, and polymer technology have much in common, with water being the universal plasticizer of naturally occurring organic materials which form the basis of food products. Older, equilibrium-based concepts, such as "water activity," equilibrium moisture sorption, and "bound" water are being discarded in favor of more appropriate descriptions, in terms of diffusion, nucleation, crystallization and relaxation rates, glass/rubber transitions, and steady states