Food stability beyond water activity and glass transtion: Macro-micro region concept in the state diagram

International Journal of Food Properties

Volumn 12, Issue 4, 2009, Pages 726-740

  Rahman, Mohammad Shafiur ^a  

^a SULTAN QABOOS UNIVERSITY   (Oman)

Author keywords

BET monolayer; Food spoilage; Food stability; Glass transition; Isotherm

Indexed keywords

BET MONOLAYER; FOOD SPOILAGE; FOOD STABILITY; FREEZING CURVES; GLASS TRANSITION POINTS; MICROREGIONS; MONOLAYER MOISTURE CONTENT; STABILITY MAP; STATE DIAGRAM; WATER ACTIVITY;

GLASS; ISOTHERMS; MONOLAYERS; STABILITY; WATER CONTENT;

GLASS TRANSITION;

EID: 70449595922     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910802628107     Document Type: Article

References (60)

1. Food Preservation. http://www.answers.com/topic/food-preservation (accessed May 2009).
2. Rahman, M.S. 2007a. Food preservation: overview. In Handbook of Food Preservation, 2nd ed; Rahman, M.S.; Ed.; CRC Press: Boca Raton, FL, 2007; 3-18.
3. Kalichevsky-Dong, M.T. The glass transition and microbial stability. In The Stability and Shelf Life of Food; Kilcast, D.; Subramaniam, P.; Eds.; Woodhead Publishing: Cambridge, England; CRC Press: Boca Raton, FL; 25-53.
4. Beales, N. Adaptation of microorganisms to cold temperatures, weak acid preservatives, low pH, and osmotic stress: A review. Comprehensive Reviews in Food Science and Food Safety 2004, 3, 1-19.
5. Le Meste, M., Roudaut, G., Rolee, A. The physical state and quality of cereal-based foods. In Food Engineering 2000; (Fito, P; Ortega-Rodriguez, E.; Barbosa-Canovas, G.V.; Eds.; pp. Chapman & Hall: New York, 1997; 97-113.
6. IFT. IFT/FDA report on task order 4. Factors that influence microbial growth. Comprehensive Reviews in Food Science and Food Safety 2003, 2 (Supplement), 21-32.
7. Scott, W.J. Water relations of Staphylococcus aureus at 30oC. Australian Journal of Biological Science 1953, 6, 549-564.
8. Csonka, L.N. Physiological and genetic response of bacteria to osmotic stress. Microbiological Review 1989, 53 (1), 121-147.
9. Gould, G.W., Christian, J.H.B. Food preservation by moisture control. In Characterisation of the State of Water in Foods-Biological Aspects. In: Food Preservation by Moisture Control. Seow, C. C.; Teng, T.T.; Quah, C.H.; Eds.; Elsevier: London, 1988.
10. Beuchat, L.R. Detection and enumeration of microorganisms in hurdle technology foods, with particular consideration of foods with reduced water activity. In Food Preservation by Moisture Control. Fundamentals and Applications; Barbosa-Canovas, G.V.; Welti-Chanes, J.; Eds.; Technomic Publishing Company: Lancaster, PA, 1995; 603-612.
11. Lang, F.; Waldegger, S. Regulating cell volume. American Scientist 1997, 85, 456-463.
12. Russell, N.J. 1989. Functions of lipids: Structural roles and membrane functions. In Microbial Lipids; Ratledge, C.; Wilkinson, S.G.; Eds.; Academic Press: London; 279-365.
13. Russell, N.J.; Evans, R.I.; Tersteeg, P.F.; Hellemons, J.; Verheul. A.; Abee, T. Membranes as a target for stress adaption. International Journal of Food Microbiology 1995, 28, 255-1161
14. Galinski, E.A. Osmoadaptation of bacteria. Advances in Microbiol Phys. 1995, 37, 273-328.
15. Gutierrez, C.; Abbe, T.; Booth, I.R. Physiology of the osmotic stress response in microorganisms. International Journal of Food Microbiology 1995, 28, 233-244.
16. Amezega, M.R.; Davidson, I.; McLaggan, D.; Verheyul, A.; Abbe, T.; Booth, I. The role of peptide metabolism in the growth of Listeria monocytogenes ATCC 23074 at high osmolarity. Microbiology 1995, 141, 41-49.
17. Furmaniak, S.; Terzyk, A.P.; Gauden, P.A. The general mechanism of water sorption on foodstuffs- importance of the multitemperature fitting of data and the hierarchy of models Journal of Food Engineering 2007, 82, 528-535.
18. Labuza, T.P.; Tannenbaum, S.R.; Karel, M. Water content and stability of low-moisture and intermediate-moisture foods. Food Technology 1970, 24 (5), 543-544.
19. Labuza, T.P.; McNally, L.; Gallagher, D.; Hawkes, J.; Hurtado, F. Stability of intermediate moisture foods. I. Lipid oxidation. Journal of Food Science 1972, 37, 154-159.
20. Rahman, M.S.; Labuza, T.P. Water activity and food preservation. In Handbook of Food Preservation, 2nd ed.; Rahman, M.S.; Ed.; CRC Press: Boca Raton, FL, 2007; 447-476.
21. Rahman, M.S. Dried food properties: Challenges ahead. Drying Technology 2005, 23 (4), 695-715.
22. Rahman, M.S. State diagram of foods: Its potential use in food processing and product stability. Trends in Food Science and Technology 2006, 17, 129-141.
23. Chirife, J. Specific solute effects with special reference to Staphylococcus aureus. Journal of Food Engineering 1994, 22, 409-419.
24. Hardman, T.M. Interaction of water with food component. In Interaction of Food Components; Birch, G.G.; Lindley, M.G.; Eds.; Elsevier Applied Science Publishers: London, UK, 1986; 19-30.
25. Sperber, W.H. Influence of water activity on foodborne bacteria-a review. Journal of Food Protection 1983, 46 (2), 142-150.
26. Ferry, J.D. Some reflections on the early development of polymer dynamics: viscoelasticity, dielectric dispersion, and self-diffusion. Macromolecules 1991, 24, 5237-5245.
27. Angell, C.A. Perspective on the glass transition. Journal of Physics and Chemistry of Solids 1988, 49, 863-871.
28. Buitink, J.; Leprince, O. Glass formation in plant anhydrobiotes: Survival in the dry state. Cryobiology 2004, 48, 215-228.
29. Kasapis, S. Glass transition phenomena in dehydrated model systems and foods: A review. Drying Technology 2005, 23 (4), 731-758.
30. Rey, L.R. Etude Physiologique et Physico-chimique de I'Action des Basses Temperatures sur Tissus Animaux Vivants. PhD. thesis, 1958, 122 pp.
31. White, G.W.; Cakebread, S.H. The glassy state in certain sugar-containing food products. Journal of Food Technology 1966, 1, 73-82.
32. Luyet, B.; Rasmussen, D. Study by differential thermal analysis of the temperatures of instability of rapidly cooled solutions of glycerol, ethylene glycol, sucrose and glucose. Biodynamica 1968, 10, 167-191.
33. Levine, H.; Slade, L. A polymer physico-chemical approach to the study of commercial starch hydrolysis products (SHPs). Carbohydrate Polymer 1986, 6, 213-244.
34. Slade, L.; Levine, H. Non-equilibrium behavior of small carbohydrate-water systems. Pure Applied Chemistry 1988, 60, 1841-1864.
35. Slade, L.; Levine, L. A food polymer science approach to structure property relationships in aqueous food systems: non-equilibrium behavior of carbohydrate-water systems. In Water Relationships in Food; Levine, H.; Slade, L.; Eds.; Plenum Press: New York, 1991; 29-101.
36. Rahman, M. S. Glass transition and other structural changes in foods, In Handbook of Food Preservation, 2nd ed.; Rahman, M.S.; Ed.; CRC Press: Boca Raton, FL, 2007; 75-93.
37. Roos, Y. Characterization of food polymers using state diagrams. Journal of Food Engineering 1995, 24, 339-360.
38. Rahman, M. S. Food Properties Handbook; CRC Press: Boca Raton, FL, 1995. pp. 87-177.
39. Allen, G. A history of the glassy state. In 'The Glassy State in Foods; Blanshard, J.M.V.; Lillford, P.J.; Eds.; Nottingham University Press: Nottingham, UK, 1993; 1-12.
40. Rahman, M.S. State diagram of date flesh using differential scanning calorimetry (DSC). International Journal of Food Properties 2004, 7 (3), 407-428.
41. Van den Berg, C. Water activity. In Concentration and Drying of Foods; MacCarthy, D.; Ed.; Elsevier Applied Science: London, 1986; 11-36.
42. Levine, H.; Slade, L. The glassy state in applications for the food industry, with an emphasis on cookie and cracker production. In The Glassy State in Foods; Blanshard, J.M.V.; Lillford, P.J.; Eds.; Nottingham University Press: Nottingham, UK, 1993. pp. 333-373.
43. Slade, L.; Levine, H. Structure stability of intermediate moisture foods- a new understanding? In Food Structure-its Creation and Evaluation; Blanshard, J.M.V.; Mitchell, J.R.; Eds.; Butterworths: London,1988; 115-147.
44. Slade, L.; Levine, H. Water and the glass transition- dependence of the glass transition on composition and chemical structure: Special implications for flour functionality in cookie baking. Journal of Food Engineering 1994, 22, 143-188.
45. Slade, L.; Levine, H. Glass transitions and water-food structure interactions. Advances in Food and Nutrition Research 1995, 38, 103-179.
46. Roos, Y.H.; Karel, M.; Kokini, J.L. Glass transitions in low moisture and frozen foods: Effects on shelf life and quality. Food Technology 1996, 50 (11), 95-108.
47. Slade, L.; Levine, H.; Ievolella, J.; Wang, M. The glassy state phenomenon in applications for the food industry: Application of the food polymer science approach to structure-function relationships of sucrose in cookie and cracker systems. Journal of the Science and Food Agriculture 1993, 63 (2), 133-176.
48. Kokini, J.L.; Cocero, A.M.; Madeka, H.; De Graaf, E. The development of state diagrams for cereal proteins. Trends in Food Science and Technology 1994, 5, 281-288.
49. Kokini, J.L.; Cocero, A.M.; Madeka, H. State diagrams help predict theology of cereal proteins. Food Technology 1995, 49 (10), 74-82.
50. Roos, Y.; Karel, M. Applying state diagrams to food processing and development. Food Technology 1991, 44 (12), 66-71.
51. Cuq, B.; Abecassis, J.; Guilbert, S. State diagrams to help describe wheat bread processing. International Journal of Food Science and Technology 2003, 38, 759-766.
52. Rahman, M.S.; Sablani, S.S.; Al-Habsi, N.; Al-Maskri, S.; Al-Belushi, R. State diagram of freeze-dried garlic powder by differential Scanning Calorimetry and cooling curve methods. Journal of Food Science 2005, 70 (2), E135-E141.
53. Roos, Y.; Karel, M. Plasticizing effect of water on thermal behavior and crystallization of amorphous food models. Journal of Food Science 1991, 56, 38-43.
54. Karel, M.; Anglea, S.; Buera, P.; Karmas, R.; Levi, G.; Roos, Y. Stability-related transitions of amorphous foods. Thermochimica Acta 1994, 246, 249-269.
55. Sablani, S.S.; Kasapis, S.; Rahman, M.S. Evaluating water activity and glass transition concepts for food stability. Journal of Food Engineering 2007, 78, 266-271.
56. Angell, C.A.; Bressel, R.D.; Green, J.L.; Kanno, H.; Oguni, M.; Sare, E.J. Liquid fragility and the glass transition in water and aqueous solutions. Journal of Food Engineering 1994, 22, 115-142.
57. Champion, D.; Le Meste, M.; Simatos, D. Towards an improved understanding of glass transition and relaxations in foods: Molecular mobility in the glass transition range. Trends in Food Science and Technology 2000, 11, 41-55.
58. Wolkers, W.F.; Oliver, A.E.; Tablin, F.; Crowe, J.H.A Fourier-transform infrared spectroscopy study of sugar glasses. Carbohydrate Research 2004, 339 (6), 1077-1085.
59. Moates, G.K.; Noel, T.R.; Parker, R.; Ring, S.G. Dynamic mechanical and dielectric characterization of amylase-glycerol films. Carbohydrate Polymers 2001, 44, 247-253.
60. Lin, X.; Ruan, R.; Chen, P.; Chung, M.; Ye, X.; Yang, T.; Doona, C.; Wagner, T. NMR state diagram concept. Journal of Food Science 2006, 71 (9), R136-R144.