Moisture migration and control in multi-domain foods

Sperling, L.H. (1986) Introduction to Physical Polymer Science, John Wiley & Sons Levine, H. and Slade L. (1988) ‘Water as a Plasticizer: Physico-Chemical Aspects of Low-Moisture Polymeric Systems’ in Water Science Reviews Vol. 3 (Franks, F. ed.), pp. 79–185, Cambridge University Press Roos, 1991, Applying State Diagrams in Food Processing and Development, in Food Technol., 45, 66 Roos, 1995, Characterization of Food Polymers using State Diagrams, in J. Food Eng., 24, 229, 10.1016/0260-8774(95)90050-L Scott, 1957, Water Relation of Food Spoilage Microorganisms, in Adv. Food Res., 7, 88 Duckworth, R.B (1981) ‘Solute Mobility in Relation to Water Content and Water Activity’ in Water Activity Influences on Food Quality (Rockland, L.B. and Stewart, G.F., eds), pp. 295–317, Academic Press Roos, 1991, Plasticizing Effect of Water on Thermal Behavior and Crystallization of Amorphous Food Models, in J. Food Sci., 56, 38, 10.1111/j.1365-2621.1991.tb07970.x White, 1966, The Glassy State in Certain Sugar-Containing Food Products, in J. Food Technol., 1, 73, 10.1111/j.1365-2621.1966.tb01031.x Hartel, 1993, Controlling Sugar Crystallization in Food Products, in Food Technol., 47, 99 Nelson, K.A. and Labuza, T.P. (1993) ‘Glass Transition Theory and the Texture of Cereal Foods’ in The Glassy State in Foods (Blanshard, J.M.V. and Lillford, P.J., eds), pp. 513–517, Nottingham University Press Peleg, 1977, The Mechanism of Caking of Powdered Onion, in J. Food Proc. Preserv., 1, 3, 10.1111/j.1745-4549.1977.tb00309.x Tsourouflis, 1976, Loss of Structure in Freeze Dried Carbohydrates Solutions: Effect of Temperature, Moisture and Composition, in J. Sci. Food Agric., 27, 507, 10.1002/jsfa.2740270604 Chuy, 1994, Caking and Stickiness of Dairy Based Food Powders as Related to Glass Transition, in J. Food Sci., 59, 43, 10.1111/j.1365-2621.1994.tb06893.x Kamper, 1985, Use of an Edible Film to Maintain Water Vapor Gradient in Foods, in J. Food Sci., 50, 382, 10.1111/j.1365-2621.1985.tb13408.x Sauvageot, 1991, Effect of Water Activity on Crispness of Breakfast Cereals, in J. Texture Stud., 22, 423, 10.1111/j.1745-4603.1991.tb00502.x Rico-Peña, 1990, Edible Methyl Cellulose Based Film as Moisture Impermeable Barriers in Sundae Ice Cream Cones, in J. Food Sci., 55, 1468, 10.1111/j.1365-2621.1990.tb03962.x Katz, 1981, Effect of Water Activity on Sensory Crispness and Mechanical Deformation of Snack Food Products, in J. Food Sci., 46, 403, 10.1111/j.1365-2621.1981.tb04871.x Hsieh, 1990, Effects of Water Activity on Textural Characteristics of Puffed Rice Cake, in Lebensmittel Wiss. u-Technol., 23, 471 Peleg, 1994, A Mathematical Model of Crunchiness/Crispness Loss in Breakfast Cereals, in J. Texture Stud., 25, 403, 10.1111/j.1745-4603.1994.tb00770.x Vickers, 1976, A Psychoacoustical Theory of Crispness, J. Food Sci., 41, 1158, 10.1111/j.1365-2621.1976.tb14407.x Attenburrow, 1992, The Fracture Behavior of Starch and Gluten in the Glassy State, in J. Cereal Sci., 16, 1, 10.1016/S0733-5210(09)80075-1 Kirby, 1993, The Deformation and Failure Behavior of Wheat Starch Plasticized with Water and Polyoils, in J. Mat. Sci., 28, 5937, 10.1007/BF00365204 Labuza, 1981, Prediction of Moisture Protection Requirements for Foods, in Cereal Foods World, 26, 335 Labuza, T.P. and Saltmarch, M. (1981) ‘The Non-Enzymatic Browning Reaction as Affected by Water in Foods’ in Water Activity Influences in Food Quality (Rockland, L.B. and Stewart, G.F., eds), pp. 605–650, Academic Press Beuchat, 1981, Microbial Stability as Affected by Water Activity, in Cereal Foods World, 26, 345 Leistner, L. and Rodel, W. (1976) ‘The Stability of Intermediate Moisture foods with Respect to Microorganisms’ in Intermediate Moisture Foods (Davies, R., Birch, G.G. and Parker, K.J., eds), pp. 120–137, Applied Science van den Berg, C. and Bruin, S. (1981) ‘Water Activity and Its Estimation in Food Systems: Theoretical Aspects’ in Water Activity: Influences on Food Ouality (Rockland, L. and Stewart, G.F., eds), pp. 1–61, Academic Press Sloan, 1976, Prediction of Water Activity Lowering Ability of Food Humectants at High aw, in J. Food Sci., 41, 532, 10.1111/j.1365-2621.1976.tb00664.x Bone, 1969, Water Activity; Its Chemistry and Applications, in Food Product Dev., 3, 81 Norrish, 1966, An Equation for the Activity Coefficients and Equilibrium Relative Humidities of Water in Confectionery Syrups, in J. Food Technol., 1, 25, 10.1111/j.1365-2621.1966.tb01027.x Chirife, 1980, Water Activity of Aqueous Lactulose Solutions, in J. Food Sci., 45, 1706, 10.1111/j.1365-2621.1980.tb07593.x Miracco, 1981, On the Water Activity of Lactose Solution Potential Food Additive, in J. Food Sci., 46, 1612, 10.1111/j.1365-2621.1981.tb04231.x Chen, 1987, Calculation of Water Activity and Activity Coefficient of Sugar Solutions and Some Liquid Foods, in Lebensmittel Wiss. u-Technol., 20, 65 Alzaroma, 1984, The Water Activity of 1,3 and 2,3 Butylene Glycol Solutions, in Lebensmittel Wiss. u.-Technol., 17, 268 Chirife, 1980, Prediction of Water Activity of Aqueous solutions in Connection with Intermediate Moisture Foods; Experimental Investigation of the lowering Behavior of Sodium Lactate and Some Related Compounds, in J. Food Sci., 45, 802, 10.1111/j.1365-2621.1980.tb07453.x Gervais, 1988, Water Relation of Fungal Spore Germination, in APDI. Micro. BioTechnol., 29, 586, 10.1007/BF00260989 Labuza, T.P. (1984) Moisture Sorption: Practical Aspects of Isotherm Measurement and Use, American Association of Cereal Chemists Iglesias, H.A. and Chirife, J. (1982) Handbook of Food Isotherms: Water Sorption Parameter for Food and Food Components, Academic Press Chen, 1997, Nuclear Magnetic Resonance Studies of Water Mobility in Bread During Storage, in Lebensmitten Wiss. u-Technol., 30, 178, 10.1006/fstl.1996.0163 Ruan, 1992, Determination of Water Distribution and Mobility Inside Maize Kernels During Steeping Using Magnetic Resonance Imaging, in Cereal Chem., 69, 13 Schmidt, S.J. and Lai, H.M. (1991) ’Use of NMR and MRI to study Water Relation in Foods’ Advances in Experimental and Medicine and Biology Vol. 302 (Levine, H. and Slade, L., eds), pp. 405–452, Plenum Press Umbach, 1992, Water Self-diffusion and Dielectric Properties Determined for Starch-Gluten-Water Mixtures Heated by Microwave and by Conventional Methods, in Cereal Chem., 69, 637 Heil, J.R., Öezilgen, M., and McCarthy, M.J. (1993) ‘Magnetic Resonance Imaging Analysis of Water Migration and Void Formation in Baking Biscuits’ in AICHE Symp. Ser. 89 297, 39–45 Jeffrey, 1994, The Measurement of Velocity Profiles: an Application of NMR Microscopy, in Food Res. Int., 27, 199, 10.1016/0963-9969(94)90163-5 Le Meste, M. (1995) ‘Mobility of Small Molecules in Low and Intermediate Moisture Foods’ in Food Preservation by Moisture Control (Barbosa-Canavas, G.V. and Welti-Chanes, J., eds), pp. 209–225, Technomic Tsoubeli, 1995, Dielectric Properties and Water Mobility for Heated Mixtures of Starch, Milk, Protein, and Water, in Cereal Chem., 72, 64 Geankoplis, C.J. (1972) Mass Transport Phenomena, Holt, Reinhart, and Winston, New York, NY, USA Crank, J. (1975) Mathematics of Diffusion (2nd edn).,Clavedon Press, Oxford, UK Tütüncü, 1996, Effect of Geometry on the Effective Moisture Transfer Diffusion Coefficient, in J. Food Eng., 30, 433, 10.1016/S0260-8774(96)00028-3 Hong, 1986, Finite Element Modeling of Moisture Transfer During Storage of Mixed Multi Component Dried Foods, in J. Food Sci., 51, 554, 10.1111/j.1365-2621.1986.tb13877.x Gencturk, 1986, Moisture Transfer Properties of Wild Rice, in J. Food Proc. Eng., 8, 243, 10.1111/j.1745-4530.1986.tb00115.x Handbook of Chemistry and Physics (40th edn) (1958) Chemical Rubber Co. Cleveland, OH, USA Biquet, 1988, Evaluation of the Moisture Permeability Characteristics of Chocolate Films as an Edible Barrier, in J. Food Sci., 53, 989, 10.1111/j.1365-2621.1988.tb13516.x Fennema, 1993, Edible Films: Barriers to Moisture Migration in Frozen Foods, in Food Aust., 45, 525 Miller, 1997, Oxygen and Aroma Barrier Properties of Edible films, in Trends Food Sci. Technol., 8, 228, 10.1016/S0924-2244(97)01051-0