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Water Activity and Sorption Properties of Foods

  • Chapter
Physical Properties of Foods

Part of the book series: Food Science Text Series ((FSTS))

Abstract

Water activity and sorption properties of foods have been considered as important physical properties in food formulations and processes. Most of the biochemical and microbiological reactions are controlled by the water activity of the system, which is therefore a useful parameter to predict food stability and shelf life. The rate of moisture transfer in the drying process and through the packaging film or edible food coating during storage can be estimated and as a result drying conditions, packaging, or coating material can be selected using water activity and sorption properties of foods. In addition, these properties must be considered in product development.

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Authors and Affiliations

  1. Department of Food Engineering, Middle East Technical University, Ankara, 06531, Turkey

    Serpil Sahin

  2. Department of Food Engineering, Middle East Technical University, Ankara, 06531, Turkey

    Servet Gülüm Sumnu

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  1. Serpil Sahin
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  2. Servet Gülüm Sumnu
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Sahin, S., Sumnu, S.G. (2006). Water Activity and Sorption Properties of Foods. In: Physical Properties of Foods. Food Science Text Series. Springer, New York, NY. https://doi.org/10.1007/0-387-30808-3_5

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