Water activity in liquid food systems: A molecular scale interpretation

TY - JOUR

T1 - Water activity in liquid food systems

T2 - A molecular scale interpretation

AU - Maneffa, Andrew J.

AU - Stenner, Richard

AU - Matharu, Avtar S.

AU - Clark, James H.

AU - Matubayasi, Nobuyuki

AU - Shimizu, Seishi

N1 - © 2017 The Authors. Published by Elsevier Ltd.

PY - 2017/12/15

Y1 - 2017/12/15

N2 - 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.

AB - 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.

KW - Kirkwood-Buff theory

KW - Polyol

KW - Statistical thermodynamics

KW - Sugar

KW - Water activity

KW - Water structure

UR - http://www.scopus.com/inward/record.url?scp=85020840701&partnerID=8YFLogxK

U2 - 10.1016/j.foodchem.2017.06.046

DO - 10.1016/j.foodchem.2017.06.046

M3 - Article

AN - SCOPUS:85020840701

VL - 237

SP - 1133

EP - 1138

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -