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1. Water activity, not moisture content, explains the influence of water on powder flowability

Author:
Juarez-Enriquez, E.; Olivas, G.I.; Ortega-Rivas, E.; Zamudio-Flores, P.B.; Perez-Vega, S.; Sepulveda, D.R.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.100 pp. 35-39
ISSN:
0023-6438
Subject:
water activity,   etc   ; methodology; pectins; powders; water content;     Show all 5 Subjects
Abstract:
... The effect of water content on the flow factor of pectin powder was investigated. Water content was expressed either as water activity or as moisture content. A new methodology intended to vary independently water activity and moisture content was proposed in this study. The proposed methodology allowed to generate powders with similar moisture content but different water activity values. As expec ...
DOI:
10.1016/j.lwt.2018.10.043

2. Phase separation, antiplasticization and moisture sorption in ternary systems containing polysaccharides and polyols

Author:
van der Sman, R.G.M.
Source:
Food hydrocolloids 2019 v.87 pp. 360-370
ISSN:
0268-005X
Subject:
water activity,   etc   ; hydrocolloids; plasticizers; polyols; separation; sorption; starch; thermodynamics;     Show all 8 Subjects
Abstract:
... In this paper, we investigate whether the Flory-Huggins-Free-Volume (FHFV) theory can describe the rich thermodynamics of the ternary mixtures of starch, polyol, and water. These systems exhibit 1) non-monotonic moisture sorption with increasing plasticizer concentration, 2) phase separation, and 3) antiplasticization. After extending the FHFV theory with 1) the proper formulation of the chemical ...
DOI:
10.1016/j.foodhyd.2018.07.051

3. Sweet Potato Chips Development and Optimization of Chips Processing Variables

Author:
Timalsina, Pratiksha; Prajapati, Reena; Bhaktaraj, Sabina; Shrestha, Razina; Shrestha, Susmita; Mitra, Pranabendu
Source:
Open Agriculture 2019 v.4 no.1 pp. 118-128
ISSN:
2391-9531
Subject:
water activity,   etc   ; color; frying; hardness; lipid content; models; potato chips; sweet potatoes; temperature; water content;     Show all 10 Subjects
Abstract:
... Sweet potatoes are nutritionally rich and can be converted into chips using a simple frying technique. However, frying processing variables affect the quality of chips significantly and optimization of processing variables is necessary to produce the desired quality chips. The objective of this study was to optimize the pre-drying time and the frying conditions (time and temperature) to obtain qua ...
DOI:
10.1515/opag-2019-0011

4. Influence of temperature and water activity on Ochratoxin A production by Aspergillus strain in coffee south of Minas Gerais/Brazil

Author:
Oliveira, Gislaine; Evangelista, Suzana Reis; Passamani, Fabiana Reinis Franca; Santiago, Wilder Douglas; Cardoso, Maria das Graças; Batista, Luís Roberto
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.102 pp. 1-7
ISSN:
0023-6438
Subject:
water activity,   etc   ; Aspergillus carbonarius; Aspergillus ochraceus; biosynthesis; climate change; models; ochratoxin A; risk; temperature; Brazil;     Show all 10 Subjects
Abstract:
... This study investigated the influence of temperature and water activity (aw) on the growth and biosynthesis of Ochratoxin A (OTA) by Aspergillus carbonarius and Aspergillus ochraceus, and the influence of climate change on the production potential of this mycotoxin in coffee was predicted. Central Composite Rotatable Design with aw ranging from 0.91 to 0.99 and temperatures from 17 to 38 °C was us ...
DOI:
10.1016/j.lwt.2018.12.032

5. Inhibition of lactose crystallisation in the presence of galacto-oligosaccharide

Author:
Fu, Shishan; Miao, Song; Ma, Xiaobin; Ding, Tian; Ye, Xingqian; Liu, Donghong
Source:
Food hydrocolloids 2019 v.88 pp. 127-136
ISSN:
0268-005X
Subject:
water activity,   etc   ; crystallization; drugs; glass transition temperature; hydrocolloids; hygroscopicity; lactose; sorption; trehalose;     Show all 9 Subjects
Abstract:
... The stabilization of lactose in the form of amorphous (i.e. non-crystalline form) is the basic requirement to maintain the quality of relevant food and pharmaceutical products. The physiochemical properties of amorphous lactose mixed with galacto-oligosaccharide (GOS) were investigated. Water sorption, glass transition temperature, and crystallisation behaviour of lactose in the present of GOS (1: ...
DOI:
10.1016/j.foodhyd.2018.09.043

6. Modeling Degradation Kinetics in Dry Foods Storage under Varying Temperature and Moisture Content—Theoretical Evaluation

Author:
Peleg, Micha
Source:
Food engineering reviews 2019 v.11 no.1 pp. 1-13
ISSN:
1866-7910
Subject:
water activity,   etc   ; chemical degradation; computer simulation; dried foods; drying; equations; models; nutrients; temperature; water content;     Show all 10 Subjects
Abstract:
... The combined effect of temperature and moisture (or water activity) on the rate of nutrients loss and other deteriorative chemical reactions in foods has been primarily studied in relation to drying. In long foods storage, changes in their temperature and/or moisture content are much slower and never as dramatic, but their effect can be similar in kind. Reported degradation reactions in foods most ...
DOI:
10.1007/s12393-018-9185-y

7. Dihydrogen-bonding deep eutectic solvents as reaction media for lipase-catalyzed transesterification

Author:
Oh, Yujin; Park, Saerom; Yoo, Eunjin; Jo, Soyeon; Hong, Jiyeon; Kim, Hyung Joo; Kim, Kwang Jin; Oh, Kyeong Keun; Lee, Sang Hyun
Source:
Biochemical engineering journal 2019 v.142 pp. 34-40
ISSN:
1369-703X
Subject:
water activity,   etc   ; Pseudozyma antarctica; acidity; carboxylic ester hydrolases; choline; dyes; enzyme activity; hydrogen bonding; solvents; transesterification;     Show all 10 Subjects
Abstract:
... Choline chloride (ChCl)-based deep eutectic solvents (DESs) were successfully used as reaction media for the Candida antarctica lipase B-catalyzed transesterification. The activity of lipase in the DESs was highly influenced by the water activity of the DESs, with optimal lipase activity at a water activity of 0.1. Seventeen DESs containing one or two hydrogen bond donors (HBDs) were used for lipa ...
DOI:
10.1016/j.bej.2018.11.010

8. Effects of pH, extrusion tip size and storage protocol on the structural properties of Ca(II)-alginate beads

Author:
Zazzali, Ignacio; Aguirre Calvo, Tatiana Rocio; Pizones Ruíz-Henestrosa, Víctor Manuel; Santagapita, Patricio R.; Perullini, Mercedes
Source:
Carbohydrate polymers 2019 v.206 pp. 749-756
ISSN:
0144-8617
Subject:
water activity,   etc   ; alginates; diffusivity; extrusion; image analysis; models; pH; polymers; washing;     Show all 9 Subjects
Abstract:
... The Ca(II)-alginate beads were formulated changing some synthesis variables: pH (3.8–6.8), extrusion tip size (0.25–0.50 mm) and washing/storage protocol, to evaluate possible implications in the structural properties of beads, which are critical to scale and standardize their production at industrial level. Regardless of the macro- (diameter, area, perimeter and roundness, studied by image analys ...
DOI:
10.1016/j.carbpol.2018.11.051

9. Effect of water activity, temperature, and incubation period on fungal growth and ochratoxin A production on Nyjer seeds

Author:
Gizachew, Dawit; Hsu, Yung-Chen; Szonyi, Barbara; Ting, Wei-tsyi Evert
Source:
Mycotoxin research 2019 v.35 no.1 pp. 1-8
ISSN:
0178-7888
Subject:
water activity,   etc   ; Aspergillus; Penicillium; fungal growth; fungi; nephrotoxicity; ochratoxin A; oilseeds; secondary metabolites; seeds; temperature;     Show all 11 Subjects
Abstract:
... Aspergillus fresenii and Aspergillus sulphureus produce ochratoxin A (OTA), which is a secondary metabolite of Aspergillus and Penicillium species, with nephrotoxic effects and potential carcinogenic activity. The aim of this study was to determine the effects of temperature (20, 30, and 37 °C), water activity (0.82, 0.86, 0.90, 0.94, and 0.98 aw), incubation period (5, 10, 15, and 30 days) on fun ...
DOI:
10.1007/s12550-018-0325-2

10. How foam stability against drainage is affected by conditions of prior whey protein powder storage and dry-heating: A multidimensional experimental approach

Author:
Audebert, Alexia; Beaufils, Sylvie; Lechevalier, Valérie; Le Floch-Fouéré, Cécile; Saint-Jalmes, Arnaud; Pezennec, Stéphane
Source:
Journal of food engineering 2019 v.242 pp. 153-162
ISSN:
0260-8774
Subject:
water activity,   etc   ; air; ambient temperature; dialysis; foams; freeze drying; lactose; liquids; monitoring; pH; whey protein isolate;     Show all 11 Subjects
Abstract:
... In the present work, we investigated the effects of powder dry-heating parameters on whey protein foams stability, especially against drainage.To this aim, whey protein isolate solutions were prepared at various pH (3.5, 5.0, 6.5), with or without a prior dialysis step to reduce the lactose content, freeze-dried, adjusted to various levels (0.12, 0.23, 0.52) of powder water activity aw and dry-hea ...
DOI:
10.1016/j.jfoodeng.2018.08.029

11. Characterization of Intracellular Crowding Environments with Topology-Based DNA Quadruplex Sensors

Author:
Takahashi, Shuntaro; Yamamoto, Johtaro; Kitamura, Akira; Kinjo, Masataka; Sugimoto, Naoki
Source:
Analytical chemistry 2019 v.91 no.4 pp. 2586-2590
ISSN:
1520-6882
Subject:
water activity,   etc   ; DNA; cell nucleolus; cytosol; dielectric properties; energy transfer; polyethylene glycol; salt concentration; topology;     Show all 9 Subjects
Abstract:
... Molecular crowding creates a unique environment in cells and imposes physical constraints such as the excluded volume effect, water activity, and dielectric constant that can affect the structure and function of biomolecules. It is therefore important to develop a method for quantifying the effects of molecular crowding in cells. In this study, we developed a Förster resonance energy transfer (FR ...
DOI:
10.1021/acs.analchem.8b04177

12. China’s water-energy nexus: Assessment of water-related energy use

Author:
Xiang, Xiaozhi; Jia, Shaofeng
Source:
Resources, conservation, and recycling 2019 v.144 pp. 32-38
ISSN:
0921-3449
Subject:
water activity,   etc   ; electric energy consumption; electricity; energy flow; freshwater; issues and policy; wastewater treatment; water utilities; China;     Show all 9 Subjects
Abstract:
... The water-related energy consumption is one of the core concepts in water-energy nexus, yet the classification and estimation values of its numerous branches have not been well documented in China. To address this gap, this paper sorted out water-related energy use processes after setting forth the implication and boundary of water activities, and then calculated their detailed energy flows. The r ...
DOI:
10.1016/j.resconrec.2019.01.009

13. Inactivation of dried spores of Bacillus subtilis 168 by a treatment combining high temperature and pressure

Author:
Hauck-Tiburski, Julia; Rosenthal, Amauri; Iaconnelli, Cyril; Perrier-Cornet, Jean-Marie; Gervais, Patrick
Source:
International journal of food microbiology 2019 v.295 pp. 1-7
ISSN:
0168-1605
Subject:
water activity,   etc   ; Bacillus subtilis; atmospheric pressure; boiling point; enzymes; evaporation; glycerol; heat treatment; liquids; nitrogen; proteins; ribosomes; spores; temperature;     Show all 14 Subjects
Abstract:
... Specific treatments combining high temperatures of up to 150 °C and moderate pressure of up to 0.6 MPa have been applied to Bacillus subtilis 168 spores conditioned at different aw levels (between 0.10 and 0.70) corresponding to different residual water contents within the spore core. The spores were treated as a dry powder in a pressurized nitrogen environment or in water/glycerol solutions.These ...
DOI:
10.1016/j.ijfoodmicro.2019.01.017

14. Using taste-induced saltiness enhancement for reducing sodium in Cheddar cheese: Effect on physico-chemical and sensorial attributes

Author:
Khetra, Yogesh; Kanawjia, Suresh Kumar; Puri, Ritika; Kumar, Rajender; Meena, Ganga Sahay
Source:
International dairy journal 2019 v.91 pp. 165-171
ISSN:
0958-6946
Subject:
water activity,   etc   ; Cheddar cheese; adenosine monophosphate; bitterness; casein; color; potassium; potassium chloride; saltiness; sodium; sodium chloride; texture; vegetable protein;     Show all 13 Subjects
Abstract:
... Reduced sodium Cheddar cheese (RSCC) was prepared by substituting 75% of sodium chloride (NaCl) with potassium chloride (KCl). To mask the inherent bitterness of KCl and to improve the flavour profile of RSCC, hydrolysed vegetable protein (HVP) as flavour enhancer (FE) and adenosine-5′-monophosphate (AMP) as bitter blocker (BB) were used. The study evaluated physico-chemical and sensory attributes ...
DOI:
10.1016/j.idairyj.2018.08.003

15. The impact of water molecules on binding affinity of the anti-diabetic thiazolidinediones for catalase: Kinetic and mechanistic approaches

Author:
Yekta, Reza; Dehghan, Gholamreza; Rashtbari, Samaneh; Sadeghi, Leila; Baradaran, Behzad; Sheibani, Nader; Moosavi-Movahedi, Ali A.
Source:
Archives of biochemistry and biophysics 2019 v.664 pp. 110-116
ISSN:
0003-9861
Subject:
water activity,   etc   ; binding capacity; catalase; computer simulation; enthalpy; entropy; enzyme activity; fluorescence emission spectroscopy; hydrophobic bonding; hypoglycemic agents; liver; thiazolidinediones;     Show all 12 Subjects
Abstract:
... Water molecules play a vital role in efficient drug binding to its target. Thiazolidinediones (TZDs), a class of anti-diabetic drugs, are widely used for treatment of type 2 diabetes mellitus. In the present study, the possible contribution of water molecules to the binding of TZDs to catalase, a potential target in the liver, was investigated by different experimental and theoretical methods. The ...
DOI:
10.1016/j.abb.2019.02.002

16. Drying characteristics of jujube (Zizyphus jujuba) slices in a hot air dryer and physicochemical properties of jujube powder

Author:
Elmas, Feyza; Varhan, Emine; Koç, Mehmet
Source:
Journal of food measurement & characterization 2019 v.13 no.1 pp. 70-86
ISSN:
2193-4126
Subject:
water activity,   etc   ; Ziziphus jujuba; activation energy; air; air temperature; diffusivity; equations; fruits; models; sugar content; thin-layer drying; water content;     Show all 12 Subjects
Abstract:
... The hot air convective drying characteristics of sliced jujube fruits were investigated. Drying experiments were carried out at three different temperatures (60, 70 and 80 °C) and three different air velocity (0.5, 1.0, 1.5 m·s⁻¹). All drying experiments had only falling rate period. The average effective diffusivity values varied from 1.2 × 10⁻⁹ to 3.55 × 10⁻⁹ m²·s⁻¹ over the temperature and velo ...
DOI:
10.1007/s11694-018-9920-3

17. Effect of porous structure and spreading pressure on the storage stability of red onion microcapsules produced by spray freezing into liquid cryogenic and spray drying

Author:
Pascual-Pineda, L.A.; Rascón, M.P.; Quintanilla-Carvajal, M.X.; Castillo-Morales, M.; Marín, U.R.; Flores-Andrade, E.
Source:
Journal of food engineering 2019 v.245 pp. 65-72
ISSN:
0260-8774
Subject:
water activity,   etc   ; adsorption; anthocyanins; dried foods; entropy; freezing; liquids; nitrogen; onions; porosity; porous media; spray drying; storage conditions; storage quality;     Show all 14 Subjects
Abstract:
... Red onion microcapsules were produced by spray freezing into liquid cryogenic (SFLC) and spray drying (SD) and their anthocyanin contents were evaluated kinetically at different water activities (aw) at 35 °C. The spreading pressure-area isotherms were determined at 35 °C. These isotherms provide important information about the different phases of adsorbed water present in SD and SFLC capsules, wh ...
DOI:
10.1016/j.jfoodeng.2018.10.018

18. Effects of Lactobacillus plantarum NJAU-01 from Jinhua ham on the quality of dry-cured fermented sausage

Author:
Ge, Qingfeng; Pei, Huijie; Liu, Rui; Chen, Lei; Gao, Xueqin; Gu, Yubin; Hou, Qin; Yin, Yongqi; Yu, Hai; Wu, Mangang; Zhang, Wangang; Zhou, Guanghong
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.101 pp. 513-518
ISSN:
0023-6438
Subject:
water activity,   etc   ; Lactobacillus plantarum; color; fermentation; fermented sausages; ham; hardness; meat aging; pH; sensory evaluation; sensory properties; starter cultures; texture;     Show all 13 Subjects
Abstract:
... The aim of this study was to study the effect of Lactobacillus plantarum NJAU-01 selected from the Jinhua ham as starter cultures on the quality of dry-cured fermented sausage. The physicochemical indexes including pH and water activity (Aw), color, texture and sensory properties of dry-cured fermented sausages with different concentrations of L. plantarum NJAU-01 (105 CFU/g, 107 CFU/g and 109 CFU ...
DOI:
10.1016/j.lwt.2018.11.081

19. The application of dehumidified air in rapeseed and honeydew honey spray drying - Process performance and powders properties considerations

Author:
Jedlińska, Aleksandra; Samborska, Katarzyna; Wieczorek, Agata; Wiktor, Artur; Ostrowska-Ligęza, Ewa; Jamróz, Wojciech; Skwarczyńska-Maj, Krystyna; Kiełczewski, Dariusz; Błażowski, Łukasz; Tułodziecki, Marcin; Witrowa-Rajchert, Dorota
Source:
Journal of food engineering 2019 v.245 pp. 80-87
ISSN:
0260-8774
Subject:
water activity,   etc   ; air; cohesion; dehumidification; drying temperature; honeydew honey; humidity; hygroscopicity; porosity; powders; prebiotics; rapeseed; spray drying; water content;     Show all 14 Subjects
Abstract:
... Rapeseed and honeydew honey were spray dried by dehumidified air, with NUTRIOSE® as a drying carrier, to create a product with prebiotic properties, in line with current "clean label" trend. Because of the low inlet air humidity, drying temperature was decreased (inlet/outlet: 75/50 °C). Such an approach gave the possibility to reduce the amount of added carrier. Thus, honey powders containing 80% ...
DOI:
10.1016/j.jfoodeng.2018.10.017

20. The relationship of dielectric response and water activity in food

Author:
Renshaw, Ryan C.; Dimitrakis, Georgios A.; Robinson, John P.; Kingman, Samuel W.
Source:
Journal of food engineering 2019 v.244 pp. 80-90
ISSN:
0260-8774
Subject:
water activity,   etc   ; chemical reactions; drying; foods; fruits; hydrocolloids; microbial growth; shelf life; sorption; sorption isotherms; sugars; temperature; water content;     Show all 13 Subjects
Abstract:
... This study has deduced a correlation between points of inflection of water activity and loss factor with respect to moisture content. A point of inflection in loss factor with respect to moisture content was found to coincide with the sorption isotherm point of inflection that defines the transition from multilayer to solution in every instance analysed, with an average difference of just 0.01 kg  ...
DOI:
10.1016/j.jfoodeng.2018.08.037