TY - JOUR
T1 - Food stability beyond water activity and glass transtion
T2 - Macro-micro region concept in the state diagram
AU - Rahman, Mohammad Shafiur
N1 - Funding Information:
This paper was presented in the 18th International Congress of Chemical and Process Engineering (CHISA 2008), 24-28 August 2008, Prague, Czech Republic as a keynote lecture. The author would like to acknowledge the support of Sultan Qaboos University towards this research in the area of food structure and stability. He is grateful to all members of his research group for their continued support and encouragement. Special thanks to Dr. Ann Mothershaw for checking the clarity of the paper.
PY - 2009/10
Y1 - 2009/10
N2 - The water activity concept proposed that a food product is the most stable at its monolayer moisture content. Recently, the limitations of the water activity concept were identified and the glass transition concept was proposed in order to overcome the limitations of water activity. Based on the glass-transition concept, a food is the most stable at and below its glass transition point. Recently it has also become evident that the glass transition concept is not universally valid for stability determination when foods are stored under different conditions. The glass transition concept was used to develop the state diagram by drawing another stability map using freezing curve and glass line. Currently, other components indicating different characteristics are being included in the state diagram. It is being emphasized in the literature to combine the water activity and glass transition concepts. In this paper, an attempt is made to combine these two concepts in the state diagram and to propose a macro-micro region concept for determining the stability of foods.
AB - The water activity concept proposed that a food product is the most stable at its monolayer moisture content. Recently, the limitations of the water activity concept were identified and the glass transition concept was proposed in order to overcome the limitations of water activity. Based on the glass-transition concept, a food is the most stable at and below its glass transition point. Recently it has also become evident that the glass transition concept is not universally valid for stability determination when foods are stored under different conditions. The glass transition concept was used to develop the state diagram by drawing another stability map using freezing curve and glass line. Currently, other components indicating different characteristics are being included in the state diagram. It is being emphasized in the literature to combine the water activity and glass transition concepts. In this paper, an attempt is made to combine these two concepts in the state diagram and to propose a macro-micro region concept for determining the stability of foods.
KW - BET monolayer
KW - Food spoilage
KW - Food stability
KW - Glass transition
KW - Isotherm
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U2 - 10.1080/10942910802628107
DO - 10.1080/10942910802628107
M3 - Article
AN - SCOPUS:70449595922
SN - 1094-2912
VL - 12
SP - 726
EP - 740
JO - International Journal of Food Properties
JF - International Journal of Food Properties
IS - 4
ER -