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Water Activity, Glass Transition and Microbial Stability in Concentrated/Semimoist Food Systems
Author(s) -
CHIRIFE JORGE,
BUERA PILAR
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb08159.x
Subject(s) - water activity , glass transition , glycerol , moisture , food science , chemistry , stability (learning theory) , fructose , bacterial growth , water content , bacteria , organic chemistry , biology , geotechnical engineering , machine learning , computer science , engineering , genetics , polymer
This review examines recent published suggestions that “water dynamics” may be applied instead of water activity (a w ) determination to predict microbial stability of concentrated and intermediate moisture food systems. Factors such as the relative effectiveness of additives for antimicrobial stabilization through a w ‐lowering (i.e. glucose vs fructose, glycerol vs propylene glycol) and the importance of glass transition temperature as an indicator of microbial stability were examined, based on available experimental data. 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 (i.e. inhibition of growth) with confidence. These were no more effective alternatives than the concept of water activity as a basis for predicting microbial growth in foods.