Hydration phenomena: an update and implications for the food processing industry.

摘要: The past decade has witnessed major revisions in our perception of the manner which water affects physical, chemical, and microbiological attributes all food-related systems. growing realization that, during processing, most such systems are brought to, maintained in, a state thermodynamic instability is focussing attention on dynamics various components Older, equilibrium-based concepts, as “water activity,” equilibrium moisture sorption, “bound” being discarded favour more appropriate descriptions, terms diffusion, nucleation, crystallization relaxation rates, glass/rubber transitions, steady states. It realized that food materials science, polymer technology have much common, with universal plasticizer naturally occurring organic form basis products.