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Hydration phenomena: an update and implications for the food processing industry.

F Franks1

  • 1Biopreservation Division, Pafra Ltd., Cambridge, U.K.

Advances in Experimental Medicine and Biology
|January 1, 1991
PubMed
Summary

Water's role in food systems is shifting from equilibrium concepts to dynamic processes. New understandings focus on water's impact on food processing, materials science, and polymer technology.

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Area of Science:

  • Food science and technology
  • Materials science
  • Polymer science

Background:

  • Recent decades show evolving understanding of water's influence on food system properties.
  • Food processing often creates thermodynamically unstable systems, highlighting component dynamics.
  • Traditional concepts like water activity are being replaced by dynamic models.

Purpose of the Study:

  • To review the paradigm shift in understanding water's role in food systems.
  • To emphasize the move from equilibrium to dynamic descriptions of water interactions.
  • To highlight the interdisciplinary connections between food processing, materials science, and polymer technology.

Main Methods:

  • Literature review of recent advancements in food science and related fields.

Related Experiment Videos

  • Analysis of the limitations of equilibrium-based water models.
  • Discussion of dynamic concepts such as diffusion, phase transitions, and relaxation rates.

    • Main Results:

    • Water's effect on physical, chemical, and microbiological food attributes is re-evaluated.
    • Dynamic parameters (diffusion, relaxation rates, glass transitions) are now favored over static measures.
    • Food processing, materials science, and polymer technology share common principles regarding water's plasticizing effect.

    Conclusions:

    • A new framework for understanding water in food systems emphasizes dynamic behavior.
    • Water acts as a universal plasticizer for organic materials in food products.
    • Interdisciplinary approaches are crucial for advancing food processing and material science.