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Intermediate moisture foods utilize hurdle technology by lowering water activity, reducing pH and using preservatives. Most bacteria do not grow under a water activity of 0.90 and IMF processing methods reduce water activity to 0.60-0.84. [3] IMFs are often ready-to-eat and do not require refrigeration. [10]
A weaker flour, such as a cake or pastry flour with a much lower gluten content would have a much steeper decline after peak time. The points of interest on the graph are fivefold: Arrival Time (Absorption) – Absorption is the point chosen by the baking industry which represents a target water to flour ratio in bread.
The moisture content of grains is an essential property in food storage. The moisture content that is safe for long-term storage is 12% for corn, sorghum, rice and wheat and 11% for soybean [ 1 ] At a constant relative humidity of air, the EMC will drop by about 0.5% for every increase of 10 °C air temperature.
The relationship between water content and equilibrium relative humidity of a material can be displayed graphically by a curve, the so-called moisture sorption isotherm. For each humidity value, a sorption isotherm indicates the corresponding water content value at a given temperature. If the composition or quality of the material changes, then ...
Tomato in food dehydrator. Drying (dehydrating) is one of the oldest and easiest methods of food preservation. Dehydration is the process of removing water or moisture from a food product by heating at right temperature as well as containing air movement and dry air to absorb and carry the released moisture away. [5]
Different food preservation methods have different impacts on the quality of the food and food systems. Some traditional methods of preserving food have been shown to have a lower energy input and carbon footprint compared to modern methods. [3] [2] Some methods of food preservation are also known to create carcinogens.
Food moisture analysis is the determination of the concentration of water in a food sample. A variety of techniques may be used including Karl Fischer titration and loss on drying. Many technical standards exist which define test methods for determining moisture in different types of food. Food moisture content can impact food safety, food ...
In food science, water activity (a w) of a food is the ratio of its vapor pressure to the vapor pressure of water at the same temperature, both taken at equilibrium. [1] Pure water has a water activity of one. Put another way, a w is the equilibrium relative humidity (ERH) expressed as a fraction instead of as a percentage.