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| non-chemically bound, loosely entrapped, can be easily pressed out of/dried from foods; dispersing agent |
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| structural water, held by weak hydrogen bonds |
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| water of hydration, tightly held by chemical bonds (water-ion, water-water dipole interactions) as in crystals |
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| Moisture Sorption Isotherm |
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| relationship (plot) between moisture content and water activity for a food at constant temperature; influences food quality and microbial stability |
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| RH/100, important in food systems; measure of ability of water molecules to be reactive |
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Microbes: Pseudomonas, Escherichia, Proteus, Shigella, Klebsiella, Bacillus, Clostridium perfringens, some yeasts
Food ex.: Highly perishable foods (fresh and canned fruits, vegetables, meat, fish), milk, cooked sausages, breads, foods with up to 4 oz sucros or 7% NaCl |
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Microbes: Salmonella, Vibrio parabaemolyticus, C. botulinum, Lactobacillus, some molds
Food ex: Cheddar, Swiss, Provolone, cured meat, fruit juice concentrates with 55% sucrose or 12 NaCl |
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Microbes: Many yeasts, Candida, Torulopsis, Hansenula, micrococcus
Food ex: Fermented sausage, sponge cakes, dry cheese, margarine, foods with 65% sucrose or 15%NaCl |
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Microbes: Most molds, most Saccharomyces spp., Debaryomyces, Stphylococcus aureus
Food Ex: Most fruit juice concentrates, condensed milk, syrup, flour, high-sugar cakes, pulses containing 15-17% moisture
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Microbes: Most halophilic bacteria, Mycotoxigenic aspergilli
Food Ex: Jam, marmalade, glace fruits, marzipan, marshmallows
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Microbes: Xerophilic molds, Saccharomyces bisporus
Food ex: Rolled oats with 10% moisture, jelly, molasses, nuts
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Microbes: Osmophilic yeasts, few molds
Food ex: Dried fruits with 15-20% moisture, caramel, toffee, honey |
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No microbial proliferation
Food ex:
.50: Noodles with 12% moisture, spices with 10% moisture
.40: Whole egg powder with 5% moisture
.30: Cookies, crackers, bread crusts with 3-5% moisture
.03: whole milk powder with 2-3% moisture, dehydrated soups, potato chips |
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| Organisms that thrive in very high salt concentrations ex. the Great Salt Lake in Utah |
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| Organisms that survive in low moisture conditions ex. molds and yeast such as mold growth on bread |
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| Organisms that grow best in relatively high sugar or salt environments ex. organisms that ferment jams and jellies |
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| Organisms that grow best in relatively high temperature (~80c). Not relevant in food systems/production but useful in biotechnology. |
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| unfavorable to bacterial growth |
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| unfavorable for mold, yeast growth |
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| inactivation of most enzymes |
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| inactivation of most fungi |
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| inactivation of microorganisms |
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| (either dispersed or continuous phase) in development of foods ex. sausage, salad dressings |
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| (thermal energy conduction) promotes cooking |
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| serves to influence flavor, texture, quality of food |
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| lowers glass transition temperature, affecting mouthfeel/texture of food |
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| disperses heat, other ingredients, promotes reactions (hydrolysis) |
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| relatively low vaporization temperature, pressure (for preservation variation, portability, blendability, etc...) |
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| Food Acids-wide range of physical and chemical properties |
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| depending on type: includes amino acids (aspartic, glutamic acid), organic acids (citric, malic, tartaric acids), fatty acids (stearic, butyric), inorganic acids (phosphoric) |
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weak proton donorss, weak acids- small amount of ionic dissociation
strong proton donors, strong acids-strong ion dissociation |
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| hydrogen ion concentration; more highly dissociated the acid, the more H+ ions present, to lower the pH(more acidic, stronger acid) |
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| measures pH value (0/HCl-14/NaOH; 7=Neutral) |
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| Measure of the total acidity (both dissociated and undissociated hydrogen ions); used to monitor acid forming reactions (pH shifts) like fermentation |
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| dough softening (fumaric acid), prevent clumping (low hygroscopicity) |
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| sour, sweet impact; sweet flavor enhancement |
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| maintain pH despite addition of acids or alkalis |
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| promote gas/CO2 formation with bicarbonates |
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| lower pH (4.0 or less); higher with Hurdle approach |
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| pH 4.6 or below, naturally occuring ex. Oranges (pH 3-4), lemons (pH 2.2.-2.4), tomato juice (pH 4.1) |
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| Low acid foods; acids added to low pH (4.6 or less) ex. Pickles, Colas (pH 2-4) |
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| pH 4.6 or greater (to neutral pH) ex. Coffee, black(pH 5.0), beef extract (pH 5-6) |
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| Low acidic food due to microbial fermentation ex. Cheese (pH 5-6) |
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| compounds with pH greater than 7.0 (base) and water solubility |
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| Most typical use of pH in food production |
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| adjust pH to desired (less acidic) levels; most foods are acidic |
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| pH Adjustments often needed for... |
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| Promotion of enzymatic activity (typical pH 6.5-8); Promotion of Maillard reactions/Flavor development (pH~8 ideal); Taste Enhancement, less sourness or "acidic bite"; Promote texture effects (precipitate, extrude proteins) |
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| NaOH "sodium hydroxide" (Food Grade, 50%) also called liquid caustic soad |
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