Water as the determinant of food engineering properties. A review

Water affects safety, stability, quality and physical properties of food. The influence of water on physical properties of food is dependent on the state of water in food. The state, expressed as water activity, is briefly discussed in the paper. Further, the influence of water on such physical prop...

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Bibliographic Details
Published inJournal of food engineering Vol. 61; no. 4; pp. 483 - 495
Main Author Lewicki, Piotr P.
Format Journal Article Conference Proceeding
LanguageEnglish
Published Oxford Elsevier Ltd 01.03.2004
Elsevier
Subjects
Biological and medical sciences
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Physical properties of food
Water
Water
Physical properties of food
Review
Food engineering
Physical properties
Food
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Summary:Water affects safety, stability, quality and physical properties of food. The influence of water on physical properties of food is dependent on the state of water in food. The state, expressed as water activity, is briefly discussed in the paper. Further, the influence of water on such physical properties as rheological, thermal, mass transfer, electrical, optical and acoustic is presented in details.
ISSN:0260-8774
1873-5770
DOI:10.1016/S0260-8774(03)00219-X