Water usability as a descriptive parameter of thermodynamic properties and water mobility in food solids.

ABSTRACT: A classic problem in preservation is the microbes can grow in low-moisture foods. In this paper, the water sorption, and thermodynamic properties of glucose/WPI solid matrices were measured, while their molecular mobility was analyzed and associated with the microbial growth of D. Hansenii at various a_w and 30 °C. Although the sorption isotherms, T_g, and relaxation processes of studied matrices were affected by a_w and WPI, the microbial growth showed highly dependent on water mobility rather than a_w. Hence, we introduced water usability (U_w), derived from the mobility difference between system-involved water and liquid pure water explicating from the classical thermodynamic viewpoint, to describe the dynamic changes of water mobility i

SUBMITTER: Cui T 

PROVIDER: S-EPMC10267132 | biostudies-literature | 2023 Jun

REPOSITORIES: biostudies-literature