0000000000073235
AUTHOR
G. Roudaut
Moisture loss, gain and migration in foods
Abstract: The loss, gain and transfer of moisture often affect food materials. Whether arising from interaction with the atmosphere or with another component of the food, such changes always cause deterioration of the overall quality of the food through softening, toughening, breakdown, swelling or shrinkage due to phase transitions or dissolution. In most cases, water migration leads to organoleptic or microbiological changes in the food. With a view to better understanding the physical deterioration of food and to providing a tool for better control of food quality (and therefore of longer shelf life), this chapter reviews the water relationships in foods with particular attention to, and…
Moisture loss, gain and migration in foods and its impact on food quality
Abstract: Moisture loss, gain and transfer, whether originating from exchanges with the atmosphere or with another component of the food, always cause deterioration in the overall quality of the food through softening, toughening, breakdown, and swelling or shrinkage caused by phase transitions or dissolution (Petersen et al., 1999). In most cases, water migrations lead to a deterioration of the overall quality (organoleptic or hygienic) of the food. With a view to better understanding physical deterioration of food and to provide a tool to better control food quality (and give a longer shelf life) this chapter reviews the water relationships in foods with a particular focus on glass-transi…