Moisture Sorption: Practical Aspects of Isotherm Measurement and Use

by Leonard N. Bell and Theodore P. Labuza

Book Overview

This manual explains water activity in foods and shows why commonly held ideas about free and bound water are often inaccurate. It demonstrates how moisture sorption isotherms are created and how they are used to solve real-world problems such as the change in rate of moisture gain for individual packaged products over time, or the amount of sugar needed to lower the water activity of a product to make it shelf stable.The authors emphasize the physical...

• Format: Paperback
• Language: English
• ISBN: 1891127187
• ISBN13: 9781891127182
• Release Date: February 2000
• Publisher: American Association of Cereal Chemists
• Length: 122 Pages