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Water Stress in Biological, Chemical, Pharmaceutical and Food Systems pp 15–25Cite as

Food Preservation by Nanostructures-Water Interactions Control

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Part of the book series: Food Engineering Series ((FSES))

Abstract

Understanding structure–function properties in food systems has led to possibilities of food preservation by managing product structural features so that water and nutriments are subjected to various levels of physical immobilization, thus reducing reactivity and allowing a better control of product stability. In this chapter it is noted that to achieve this, it is necessary to induce in the solid matrix of the product the formation of micro–nano cavities, fissures, and pores into which water and other substances will strongly (and tightly) bound. Important thermodynamic characteristics of the system control this reduction in mobility and entropy control of food matrix-liquid is aimed to achieve the task. Also, principles and practical applications of such processes are discussed as well as structural features-appraisal methodologies.

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Abbreviations

a w :

Water activity

FD:

Fractal dimension

K :

Boltzmann’s constant

N :

Entire system

n :

Cooperative rearrangement

N−n :

Regions whose state does not allow such a transition

RH:

Relative humidity

S c :

Configurational entropy of the system

s c :

Configurational entropy of the subsystem with z molecules

T :

Absolute temperature

T 1 :

Spin-lattice relaxation time

T 2 s :

Spin-spin relaxation time

T g :

Glass transition temperature

W c1/N :

Average number of configurations depending on the size of z

z :

Energetic barrier

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Authors and Affiliations

  1. Facultad de Ciencias Químicas, Universidad Veracruzana, Prolongación Oriente 6, 94340, Orizaba, Veracruz, Mexico

    E. Flores-Andrade & L. A. Pascual-Pineda

  2. Instituto de Ciencias Básicas, Universidad Veracruzana, Av. Dr. Rafael Sánchez Altamirano s/n, Col. Industrial-Animas, Apdo. Postal 575, 91000, Xalapa, Veracruz, Mexico

    E. Azuara-Nieto & C. I. Beristain-Guevara

  3. Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Prolongación Carpio y Plan de Ayala, Delegación Miguel Hidalgo, 11340, México D. F., México

    A. Monroy-Villagrana, L. Alamilla-Beltrán & G. F. Gutiérrez-López

  4. Departamento de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala s/n, Mexico City DF, CP 11340, Mexico

    D. I. Téllez-Medina

Authors
  1. E. Flores-Andrade
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  2. E. Azuara-Nieto
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  3. C. I. Beristain-Guevara
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  4. A. Monroy-Villagrana
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  5. D. I. Téllez-Medina
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  6. L. A. Pascual-Pineda
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  7. L. Alamilla-Beltrán
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  8. G. F. Gutiérrez-López
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Corresponding author

Correspondence to G. F. Gutiérrez-López .

Editor information

Editors and Affiliations

  1. Escuela Nacional de Ciencias Bilógicas, Instituto Politécnico Nacional, México, Distrito Federal, Mexico

    Gustavo F. Gutiérrez-López

  2. Escuela Nacional de Ciencias Bilógicas, Instituto Politécnico Nacional, México, Distrito Federal, Mexico

    Liliana Alamilla-Beltrán

  3. Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires-CONICET, Buenos Aires, Argentina

    María del Pilar Buera

  4. Departamento de Biotecnologia e Ingenieria, Tecnológico de Monterrey, Monterrey, Nuevo León, Mexico

    Jorge Welti-Chanes

  5. Escuela Nacional de Ciencias Bilógicas, Instituto Politécnico Nacional, México, Distrito Federal, Mexico

    Efrén Parada-Arias

  6. Food Engineering, Washington State University, Pullman, Washington, USA

    Gustavo V. Barbosa-Cánovas

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Flores-Andrade, E. et al. (2015). Food Preservation by Nanostructures-Water Interactions Control. In: Gutiérrez-López, G., Alamilla-Beltrán, L., del Pilar Buera, M., Welti-Chanes, J., Parada-Arias, E., Barbosa-Cánovas, G. (eds) Water Stress in Biological, Chemical, Pharmaceutical and Food Systems. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-2578-0_2

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