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<p>Dedication v</p> <p>Preface to the Second Edition ix</p> <p>Preface to the First Edition xi</p> <p>List of Contributors xiii</p> <p>1. Introduction: Historical Highlights of Water Activity Research 1<br /><i>Jorge Chirife and Anthony J. Fontana, Jr.</i></p> <p>2. Water Activity: Fundamentals and Relationships 13<br /><i>David S. Reid</i></p> <p>3. Water Activity and Glass Transition 27<br /><i>Yrjö H. Roos</i></p> <p>4. State and Supplemented Phase Diagrams for the Characterization of Food 45<br /><i>Yrjö H. Roos</i></p> <p>5. Water Mobility in Foods 61<br /><i>Shelly J. Schmidt</i></p> <p>6. Water–Solid Interactions in Food Ingredients and Systems 123<br /><i>Lisa J. Mauer</i></p> <p>7. Water Activity Prediction and Moisture Sorption Isotherms 161<br /><i>Theodore P. Labuza and Bilge Altunakar</i></p> <p>8. Measurement of Water Activity, Moisture Sorption Isotherm, and Moisture Content of Foods 207<br /><i>Anthony J. Fontana, Jr. and Brady P. Carter</i></p> <p>9. Moisture Effects on Food’s Chemical Stability 227<br /><i>Leonard N. Bell</i></p> <p>10. Water Activity and Physical Stability 255<br /><i>Gaëlle Roudaut</i></p> <p>11. Enthalpy Relaxation and Food Stability 271<br /><i>Roopesh M. Syamaladevi, Shelly J. Schmidt, Gustavo V. Barbosa‐Cánovas, and Shyam S. Sablani</i></p> <p>12. Diffusion and Sorption Kinetics of Water in Foods 287<br /><i>Theodore P. Labuza and Bilge Altunakar</i></p> <p>13. Applications for Dynamic Moisture Sorption Profiles in Foods 311<br /><i>Brady P. Carter</i></p> <p>14. Effects of Water Activity (<i>aw</i>) on Microbial Stability as a Hurdle in Food Preservation 323<br /><i>María S. Tapia, Stella M. Alzamora, and Jorge Chirife</i></p> <p>15. Baroprotective Effect from Reduced <i>aw </i>357<br /><i>Avelina Franco‐Vega, Fátima Reyes‐Jurado, Nelly Ramirez‐Corona, Enrique Palou, and Aurelio Lopez‐Malo</i></p> <p>16. Principles of Intermediate‐Moisture Foods and Related Technology 385<br /><i>Petros S. Taoukis and Michelle Richardson</i></p> <p>17. Desorption Phenomena in Food Dehydration Processes 425<br /><i>Gustavo V. Barbosa‐Cánovas and Pablo Juliano</i></p> <p>18. Humidity Caking and Its Prevention 453<br /><i>Micha Peleg</i></p> <p>19. Selected Applications of Water Activity Management in the Food Industry 465<br /><i>Zamantha Escobedo‐Avellaneda, Verónica Rodriguez‐Martínez, Vinicio Serment‐Moreno, Gonzalo Velázquez, Jorge Welti‐Chanes, and J. Antonio Torres</i></p> <p>20. Water Relations in Confections 483<br /><i>Jade McGill and Richard W. Hartel</i></p> <p>21. Applications of Probabilistic Engineering in Food Moisture Management to Meet Product Quality, Safety, and Shelf‐Life Requirements 501<br /><i>Verónica Rodriguez‐Martínez, Gonzalo Velázquez, Jorge Welti‐Chanes, and J. Antonio Torres</i></p> <p>22. Applications of Water Activity in Nonfood Systems 521<br /><i>Anthony J. Fontana, Jr. and Gaylon S. Campbell</i></p> <p>23. The Future of Water Activity in Food Processing and Preservation 535<br /><i>Cynthia M. Stewart, Kenneth A. Buckle, and Martin B. Cole</i></p> <p><b>Appendices</b></p> <p>A Water Activity of Saturated Salt Solutions 553<br /><i>Anthony J. Fontana, Jr.</i></p> <p>B Water Activity of Unsaturated Salt Solutions at 25°C 557<br /><i>Anthony J. Fontana, Jr.</i></p> <p>C Water Activity, Isotherm, and Glass Transition Equations 561<br /><i>Anthony J. Fontana, Jr. and Shafiur Rahman</i></p> <p>D Minimum Water Activity Limits for Growth of Microorganisms 571<br /><i>Anthony J. Fontana, Jr.</i></p> <p>E Water Activity Values of Select Food Ingredients and Products 573<br /><i>Shelly J. Schmidt and Anthony J. Fontana, Jr.</i></p> <p>F Water Activity Values of Select Consumer and Pharmaceutical Products 593<br /><i>Anthony J. Fontana, Jr. and Shelly J. Schmidt</i></p> <p>Index 595</p>

<p><b>GUSTAVO V. BARBOSA-CÁNOVAS</b> is Professor of Food Engineering and Director of the Center for Nonthermal Processing of Food at Washington State University, Pullman, WA, USA. <p><b>ANTHONY J. FONTANA, J<small>R.</small></b> is Technical Services Manager, ALS Global USA, Corp., Irvine, CA. <p><b>SHELLY J. SCHMIDT</b> is Professor of Food Chemistry in the Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA. <p><b>THEODORE P. LABUZA</b> is Morse Alumni Distinguished Professor of Food Science and Engineering in the Department of Food Science and Nutrition at the University of Minnesota, Saint Paul, MN, USA.

<p><b>Understand how water activity can determine food quality with this exhaustive guide</b> <p>This second edition of <i>Water Activity in Foods: Fundamentals and Applications</i> brings together an international group of food scientists, food engineers, food chemists and food microbiologists to examine the fundamental aspects of water activity and its relationships with glass transition theory, moisture content, sorption isotherms leading to better understand how water activity affects microbial growth, chemical/enzymatic reaction rates, physical properties, moisture gain and loss in packages, water activity as a hurdle. <p>The updated and expanded second edition continues to offer an authoritative overview of the subject, while also broadening its scope to include nine newly written chapters covering the latest developments in water activity research. Exploring topics ranging from deliquescence to crispness, these insightful new inclusions complement existing content that has been refreshed and reconfigured to support the food industry of today. Topics have been carefully selected to provide a comprehensive understanding of the mechanisms by which water activity influences the quality, shelf life, and safety of food products. Other approaches for studying water relations in food are also discussed, including the polymer science approach and water mobility by magnetic resonance. Concepts in the practical uses and applications of water activity for food formulations, processing, and storage are illustrated with practical examples from the food industry that facilitates later applications in a variety of scenarios such as research laboratories and production facilities. <p>This book is a must for food science professionals for use in product development, quality control, and food safety. Food science students, engineers, and industry professionals alike will find in this book a relevant source for fundamentals as well as practical and informative work that makes understanding this core aspect of food manufacturing an engaging and accessible process.

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