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Water activity in liquid food systems: A molecular scale interpretation

Research output: Contribution to journalArticle

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Publication details

JournalFood Chemistry
DateSubmitted - 8 Apr 2017
DateAccepted/In press - 7 Jun 2017
DateE-pub ahead of print - 9 Jun 2017
DatePublished (current) - 15 Dec 2017
Volume237
Number of pages6
Pages (from-to)1133-1138
Early online date9/06/17
Original languageEnglish

Abstract

Water activity has historically been and continues to be recognised as a key concept in the area of food science. Despite its ubiquitous utilisation, it still appears as though there is confusion concerning its molecular basis, even within simple, single component solutions. Here, by close examination of the well-known Norrish equation and subsequent application of a rigorous statistical theory, we are able to shed light on such an origin. Our findings highlight the importance of solute-solute interactions thus questioning traditional, empirically based “free water” and “water structure” hypotheses. Conversely, they support the theory of “solute hydration and clustering” which advocates the interplay of solute-solute and solute-water interactions but crucially, they do so in a manner which is free of any estimations and approximations.

Bibliographical note

© 2017 The Authors. Published by Elsevier Ltd.

    Research areas

  • Kirkwood-Buff theory, Polyol, Statistical thermodynamics, Sugar, Water activity, Water structure

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