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RESEARCH PRODUCT

Moisture loss, gain and migration in foods and its impact on food quality

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description

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-transition-related phenomena, and illustrates these relationship with examples of foods affected by moisture exchanges with the atmosphere or within the product itself. The mechanisms controlling these migrations are presented together with some experimental approaches (measurements of moisture content, water activity and migration and modelling).