Role of water content in food and product texture

International Agrophysics

Volumn 21, Issue 3, 2007, Pages 209-215

  Blahovec, J ^a  

^a CZECH UNIVERSITY OF LIFE SCIENCES PRAGUE   (Czech Republic)

Author keywords

Plasticizer; Sorption; Texture; Turgor; Water; Water activity

Indexed keywords

FOOD; MECHANICAL PROPERTY; SORPTION; STRAIN RATE; TEMPERATURE; TEXTURE; VISCOELASTICITY; WATER CONTENT;

EID: 36549002224     PISSN: 02368722     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (15)

1. Adamson A., 1976. Physical Chemistry of Surfaces. Wiley, New York.
2. Chung D.S. and Pfost H.B., 1967a. Adsorption and desorption of water vapor by cereal grains and their products. Part I. Heat and free energy changes of adsorption and desorption. Transactions of the ASAE, 10, 549-551.
3. Chung D.S. and Pfost H.B., 1967b. Adsorption and desorption of water vapor by cereal grains and their products. Part II. Hypothesis for explaining the hysteresis effect. Transactions of the ASAE, 10, 552-555.
4. Chung D.S. and Pfost H.B., 1967c. Adsorption and desorption of water vapor by cereal grains and their products. Part III. A hypothesis for explaining the hysteresis effect. Transactions of the ASAE, 10, 556-557.
5. Gibson L.J. and Ashby M.F., 1988. Cellular Solids. Structure and Properties. Pergamon Press, Oxford.
6. Haines P.J., 2002. Principles of Thermal Analysis and Calorimentry. Royal Society of Chemistry Press, Cambridge.
7. Hansen J.R., 1976. Hydration of soybean protein. J. Agric. Food Chem., 24, 1136-1141.
8. Hansen J.R., 1978. Hydration of soybean protein. 2. Effect of isolation method and various other parameters on hydration. J. Agric. Food Chem., 26, 301-304.
9. Heiss R., 1968. Haltbarkeit und Sorptionsverhatten wasserarmer Lebensmittel. Springer Verlag, Berlin.
10. Jones R.A.L., 2002. Soft Condensed Matter. Oxford University Press, New York.
11. Karel M., 1975. Water activity and food preservation. In: Principles of Food Science (Ed. O.R. Fermema). Part II. Physical Principles of Food Preservation (Eds M. Karel, O.R. Fennema, and D.B. Lund). M. Dekker Inc., New York.
12. Richter H., 1976. The water status in the plant experimental evidence. In: Water and Plant Life. Problems and Modern Approaches (Eds O.L. Lange, L. Kappen, and E.-D. Schultze). Springer-Verlag, Berlin.
13. Ta-Te-Lin and Pitt R.E., 1986. Rheology of apple and potato tissue as affected by cell turgor pressure. J. Text. Stud., 17, 291-313.
14. Vodrážka Z., 1982. Physical Chemistry for Biological Sciences (in Czech). Academia, Praha.
15. Zdunek A. and Umeda M., 2005. Influence of cell size and cell wall volume fraction on failure properties of potato and carrot tissue. J. Text. Studies, 36, 25-43.