Water Activity: Fundamentals and Relationships

Water Activity in Foods: Fundamentals and Applications

Volumn , Issue , 2008, Pages 15-28

  Reid, David S ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Fugacity; Osmotic pressure; Properties of foods; Thermodynamics; Water activity

Indexed keywords

EID: 84889797729     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470376454.ch2     Document Type: Chapter

References (6)

1. Fennema, O. 1973. Water and ice. In: Low temperature Preservation of Foods and Living Matter, eds. O. Fennema, W.D. Powrie, and E.H. Marth, pp. 1-77. New York: Marcel Dekker.
2. Greenspan, L. 1971. Humidity fixed points of binary saturated aqueous solutions. Journal of Research of the National Bureau of Standards and Technology 81A:89-96.
3. Lewis, G.N., and Randall, M. 1961. Thermodynamics, revised by K.S. Pitzer and L. Brewer, p. 242. New York: McGraw-Hill.
4. Reid, D.S., Fontana, A., Rahman, S., Sablami, S., and Labuza, T. 2005. Vapor pressure measurements of water. In: Handbook of Food Analytical Chemistry, eds. R.E. Wrolstad, T.E. Acree, E.A. Decker, M.H. Penner, D.S. Reid, S.J. Schwartz, C.F. Shoemaker, D.M. Smith, and P. Sporns, Section A2. New York: Wiley. Scott, W.J. 1953. Water relations of Staphylococcus aureus at 30°C. Australian Journal of Biology and Science 6:549-556.
5. Scott, W.J. 1957. Water relations of food spoilage organisms. Advances in Food Research 7:83-127.
6. Slade, L., and Levine, H. 1991. Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety. Critical Reviews in Food Science and Nutrition 30(2-3):115-360.