Abstract
During the last 50 years, our knowledge of the properties and roles of water in foods has progressed very significantly; at the beginning of this period, the emphasis was on the binding of water to other constituents, which was supposed to impart to it special properties, different from those of bulk water. These concepts of free and bound water were used widely, although most often poorly defined. They can now be supplemented by much more precise descriptions of the properties of water present in food products, in terms of thermodynamics and molecular mobility. The concept of bound water in foods (as well as in biological systems) originated in various observations, such as increasing difficulty to dehydrate the materials and increasing irreversibility of the dehydration. The concept was backed up by the knowledge of the unique properties of the water molecule. The dipolar structure of the molecule and its ability to interact with various chemical groups of the other constituents actually are at the basis of the most important role of water in some sensory properties of foods and in many of the changes that occur during processing and storage.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Similar content being viewed by others
Abbreviations
- BET::
-
Brunauer, Emmett, Teller, 1938
- DMTA::
-
dynamic thermal analysis
- DS::
-
dielectric spectroscopy
- DSE::
-
Debye-Stokes-Einstein
- DSC::
-
differential scanning calorimetry
- ERH::
-
equilibrium relative humidity
- ESR::
-
electron spin resonance
- GAB::
-
Guggenheim, 1966, Anderson, 1946, De Boer, 1953
- GLT::
-
glass liquid transition
- NEB::
-
non-enzymatic browning
- NMR::
-
nuclear magnetic resonance
- PALS::
-
positron annihilation lifetime spectroscopy
- RH::
-
relative humidity
- SI::
-
sorption isotherm
- SMP::
-
skim milk powder
- WMP::
-
whole milk powder
- WPI::
-
whey protein isolate
References
Ablett, S., Darke, A.H., Izzard, M.J., Lillford, P.J. 1993. Studies of the glass transition in malto-oligomers. In: The Glassy State in Foods (J.M.V. Blanshard, P.J. Lillford, eds.), pp. 189–206, Nottingham Press, Nottingham.
Abrams, D.S., Prausnitz, J.M. 1975. Statistical thermodynamics of liquid mixtures: a new expression for the excess Gibbs energy of partly or completely miscible systems. AIChE J. 21, 116–128.
Aguilera, M., del Valle, J.M. 1995. Structural changes in low moisture food powders. In: Food Preservation by Moisture Control. ISOPOW Practicum II (V. Barbosa-Canovas, J. Welti-Chanes, eds.), pp. 675–691, Technomic, Lancaster, PA, USA.
Aldous, B.J. Franks, F., Greer, A.L. 1997. Diffusion of water within an amorphous carbohydrate. J. Mat. Sci. 32, 301–308.
Angell, C.A. 1985. Strong and fragile liquids. In: Relaxation in Complex Systems (K. Ngai and G.B. Wright, eds.), National Technical Information Service, US Dept Commerce, Springfield, VA, USA.
Angell, C.A. 1993. Water is a “strong” liquid. J. Phys. Chem. 97, 6339–6341.
Angell, C.A. 1995. Formation of glasses from liquids and biopolymers. Science 267, 1924–1934.
Angell, C.A. 2001. Water: what we know and what we don’t. In: Water Science for Food, Health, Agriculture and Environment (ISOPOW 8) (Z. Berk, R.B. Leslie, P.J. Lillford, S. Mizrahi, eds.), pp. 1–30, Technomic, Lancaster, PA, USA.
Angell, C.A. 2002. Liquid fragility and the glass transition in water and aqueous solutions. Chem. Rev. 102, 2627–2650.
Angell, C.A., Tucker, J.C. 1980. Heat capacity changes in glass-forming aqueous solutions and the glass transition in vitreous water. J. Phys. Chem. 84, 268–272.
Angell, C.A., Monnerie, L., Torell, L.M. 1991. Strong and fragile behavior in liquid polymers. Symp. Mat. Res. Soc. 215, 3–9.
Angell, C.A., Bressel, R.D., Hemmati, M., Sare, E.J., Tucker, J.C. 2000. Water and its anomalies in perspective: tetrahedral liquids with and without liquid-liquid phase transition. Phys. Chem. Chem. Phys. 2, 1559–1566.
Angell, C.A., Bressel, R.D., Green, J.L., Kanno, H., Oguni, M., Sare, E.J. 1994. Liquid fragility and the glass transition in water and aqueous solutions. In: Water in Foods: Fundamental Aspects and their Significance in Relation to Processing of Foods, ISOPOW V (P. Fito, A. Mulet, B. McKenna, eds.), pp. 75–88, Elsevier Applied Science, London.
Atkins, P.W. 1998. Physical Chemistry, 6th edn., Oxford University Press, Oxford.
Attenburrow, G.E., Davies, A.P., Goodband, R.M., Ingman, S.J. 1992. The fracture behavior of starch and gluten in the glassy state. J. Cereal Sci. 16, 1–12.
Badii, F., MacNaughtan, W., Farhat, I.A. 2005. Enthalpy relaxation of gelatin in the glassy state. Int. J. Biol. Macromol. 36, 263–269.
Badii, F., Martinet, C. Mitchell, J.R., Farhat, I.A. 2006. Enthalpy and mechanical relaxation of glassy gelatin films. Food Hydrocoll. 20, 879–884.
Banon, S., Hardy, J. 2002. L’Eau dans les produits laitiers. In: L’Eau dans les Aliments (M. LeMeste, D. Lorient, D. Simatos, eds.), pp. 235– 238, Lavoisier, Paris.
Belton, P.S. 1990. Can nuclear magnetic resonance give useful information about the state of water in foodstuffs? Comments Agric. Food Chem. 2, 179–209.
Benczedi, D. 1999. Estimation of the free volume of starch-water barriers. Trends Food Sci. Technol. 10, 21–24.
Benczedi, D., Tomka, I., Escher, F. 1998a. Thermodynamics of amorphous starch-water systems 1. Volume fluctuations. Macromoecules 31, 3055–3061.
Benczedi, D., Tomka, I., Escher, F. 1998b. Thermodynamics of amorphous starch-water systems 2.Concentration fluctations. Macromoecules 31, 3062–3074.
Berlin, E., Anderson, B.A., Pallansch, M.J. 1968. Comparison of water vapor sorption by milk powder components. J. Dairy Sci. 51, 1912–1915.
Bhatnagar, B.S., Cardona, S., Pikal, M.J., Bogner, R.H. 2005. Reliable determination of freeze-concentration using DSC. Thermochim. Acta 425, 149–163.
Bidault, O., Assifaoui, A., Champion, D., LeMeste, M. 2005. Dielectric spectroscopy measurements of the sub-Tg relaxations in amorphous ethyl cellulose: A relaxation magnitude study. J. Non-Cryst. Solids 351, 1167–1178.
Biliaderis, C.G., Lazaridou, A., Arvanitoyannis, I. 1999. Glass transition and physical properties of polyol-plasticized pullulan-starch blends at low moisture. Carbohydr. Polym. 40, 29–47.
Blackburn, R.F., Wang, C.Y., Ediger, M.D. 1996. Translational and rotational motion of probes in supercooled 1.3.5-Tris(naphthyl)benzene. J. Phys. Chem. 100, 18249–18257.
Blond, G. 1988. Velocity of linear crystallization of ice in macromolecular systems. Cryobiology 25, 61–66.
Blond, G. 1994. Mechanical properties of frozen model solutions. In: Water in Foods: Fundamental Aspects and their Significance in relation to Processing of Foods, ISOPOW V (P. Fito, A. Mulet, B. McKenna, eds.), pp. 253–269, Elsevier Applied Science, London.
Blond, G., Simatos, D. 1991. Glass transition of the amorphous phase in frozen aqueous systems. Thermochim. Acta 175, 239–247.
Blond, G., Simatos, D., Catté, M., Dussap, C.G., Gros, J.B. 1997. Modeling of the water-sucrose state diagram below 0°C. Carbohydr. Res. 298, 139–145.
Borde, B. 1999. Mobilité Moléculaire et Processus de Relaxation dans des Polysaccharides Amorphes Partiellement Hydratés, Thèse de doctorat, INSA, Lyon.
Borde, B., Bizot, H., Vigier, G., Buleon, A. 2002. Calorimetric analysis of the structural relaxation in partially hydrated amorphous polysaccharides. I. Glass transition and fragility. Carbohydr. Polym. 48, 83–96.
Boulet, M., Britten, M, Lamarche, F. 1998. Voluminosity of some food proteins in aqueous dispersions at various pH and ionic strengths. Food Hydrocoll. 12, 433–441.
Brake, N.C., Fennema, O.R. 1999. Glass transition values of muscle tissue. J. Food Sci. 64, 10–15.
Bronlund, J., Paterson, T. 2004. Moisture sorption isotherms for crystalline, amorphous and predominantly crystalline lactose powders. Int. Dairy J. 14, 247–254.
Burin, L., Buera M.P. 2002. β-Galactosidase activity as affected by apparent pH and physical properties of reduced moisture systems. Enz. Microb. Technol. 30, 367–373.
Burin, L., Buera, M., Hough, G., Chirife, J. 2002. Thermal resistance of β-galactosidase in dehydrated dairy model systems as affected by physical and chemical changes. Food Chem. 76, 423–430.
Buera, M.P., Schebor, C., Elizalde, B. 2005. Effects of carbohydrate crystallisation on dehydrated food and ingredient formulations. J. Food Eng. 67, 157–165.
Caldwell, K.B., Goff, H.D., Stanley, D.W. 1992. A low temperature scanning electron microscopy study of ice cream. II. Influence of selected ingredients and processes. Food Struct. 11, 11–23.
Cameron, N.R., Cowie, J.M.G., Ferguson, R., McEwan, I. 2001. Enthalpy relaxation of styrene-maleic anhydride (SMA) copolymers, 2. Blends with poly(methylmethacrylate) (PMMA). Polymer 42, 6091–6097.
Cerveny, S, Schwartz, G.A. Bergman, R., Swenson, J. 2004. Glass transition and relaxation processes in supercooled water. Phys. Rev. Lett. 93, 245702.
Champion, D., Blond, G., Simatos, D. 1997a. Reaction rates at sub-zero temperatures in frozen sucrose solutions: a diffusion-controlled reaction. Cryo-Lett. 18, 251–260.
Champion, D., Hervet, H., Blond, G., LeMeste, M., Simatos, D. 1997b. Translational diffusion in sucrose solutions in the vicinity of their glass transition temperature. J. Phys. Chem. B 101, 10674–10679.
Champion, D., Blond, G., LeMeste, M., Simatos, D. 2000a. Reaction rate modeling in cryoconcentrated solutions: alkaline phosphatase-catalyzed DNPP hydrolysis. J. Agric. Food Chem. 48, 4942–4947.
Champion, D., LeMeste, M., Simatos, D. 2000b. Towards an improved understanding of glass transition and relaxations in foods: molecular mobility in the glass transition range. Trends Food Sci. Technol. 11, 41–55.
Champion, D., Maglione, M., Niquet, G., Simatos, D., LeMeste, M. 2003. Study of α- and β-relaxation processes in supercooled sucrose liquids. J. Thermal Anal. Cal. 71, 249–261.
Champion, D., Simatos, D., LeMeste, M. 2004. Diffusion-controlled reactions in frozen products: how state diagrams may be used for the prediction of storage stability. In: Ice Cream II (B.W. Tharp, ed.), pp. 264–275, International Dairy Federation Brussels.
Chang, B.S., Randall, C.S. 1992. Use of subambient thermal analysis to optimize protein lyophilization. Cryobiology 29, 632–656.
Chang, Y.P., Cheah, P.B., Seow, C.C. 2000. Plasticizing-antiplasticizing effect of water on tapioca starch films in the glassy state. J. Food Sci. 3, 445–451.
Chang, L., Milton, N., Rigsbee, D., Mishra, D.S., Tang, X., Thomas, L.C., Pikal, M.J. 2006. Using modulated DSC to investigate the origin of multiple thermal transitions in frozen 10% sucrose solutions. Thermochim. Acta 442, 25–31.
Chen, X.D. 2007. Conformability of the kinetics of cohesion/stickiness development in amorphous sugar particles to the classical Arrhenius law. J. Food Eng. 79, 675–680.
Chirife, J., Buera, M.P. 1996. Water activity, water glass dynamics and the control of microbiological growth in foods. Crit. Rev. Food Sci. Nutr. 36, 465–513.
Chirife, J., Favetto, G., Ferro Fontan, C. 1982. The water activity of fructose solutions in the intermediate moisture range. Lebensm. Wiss. Technol. 15, 159–160.
Chirife, J., Ferro Fontan, C. 1980. Prediction of water activity of aqueous solutions in connection with intermediate moisture foods: experimental investigation of the a w lowering behavior of sodium lactate and some related compounds. J. Food Sci. 45, 802–804.
Chirife, J., Ferro Fontan, C., Bennmergui, E.A. 1980. The prediction of water activity in aqueous solutions in connection with intermediate moisture foods: 4, a w prediction in non-electrolyte solutions. J. Food Technol. 15, 59–70.
Chung, H-J., Yoo, B., Lim, S-T. 2005. Effects of physical aging on thermal and mechanical properties of glassy normal corn starch. Starch/Stärke 57, 354–362.
Claude, J., Ubbink, J. 2006. Thermal degradation of carbohydrate polymers in amorphous states: A physical study including colorimetry. Food Chem. 96, 402–410.
Cohen, M.H., Turnbull, D. 1959. Molecular transport in liquids and glasses. J. Chem. Phys. 31, 1164–1169.
Colas, B., Courthaudon, J.-L., LeMeste, M., Simatos, D. 1988a. Functional properties of caseinates: the role of flexibility of the protein and of its hydration level on surface properties. In: Functional Properties of Food Proteins (R. Lasztity, M. Ember-Karpati, eds.), pp. 186–194, Federation of Technical and Scientific Societies (MTESZ), Budapest.
Colas, B., Gobin, C., Lorient, D. 1988b. Viscosity and voluminosity of caseins chemically modified by reductive alkylation with reducing sugars. J. Dairy Res. 55, 539–546.
Contreras-Lopez, E., Champion, D., Hervet, H., Blond, G., LeMeste, M. 2000. Rotational and translational mobility of small molecules in sucrose-polysaccharide solutions. J. Agric. Food Chem. 48, 1009–1015.
Couchman, P. R. 1978. Compositional variation of glass-transition temperatures. 2. Application of the thermodynamic theory to compatible polymer blends. Macromolecules 11, 1156–1161.
Craig, I.D., Parker, R., Rigby, N.M., Cairns, P., Ring, S.G. 2001. Maillard reaction kinetics in model preservation systems in the vicinity of the glass transition. J. Agric. Food Chem. 49, 4706–4712.
Debenedetti, P.G. 2003. Supercooled and glassy water. J. Phys.: Condens. Matter 15, R1669–R1726.
De Graaf, E.M., Madeka, H., Cocero, A.M., Kokini, J. L. 1993. Determination of the effect of moisture on gliadin glass transition using mechanical spectrometry and differential scanning calorimetry. Biotechnol. Prog. 9, 210–213.
Denisov, V.P., Halle, B. 1995. Protein hydration dynamics in aqueous solution: a comparison of bovine pancreatic trypsin inhibitor and ubiquitin by oxygen-17 spin relaxation dispersion. J. Mol. Biol. 245, 682–697.
Desobry, S. and Hardy, J. 1994. Camembert cheese water loss through absorbent packaging. J. Food Sci. 59, 986–989.
Doster, W., Settles, M. 2005. Protein–water displacement distributions. Biochim. Biophys. Acta 1749, 173–186.
Duckworth, R.B., Allison, J.Y., Clapperton, H.A.A. 1976. The aqueous environment for chemical change in intermediate moisture foods. In: Intermediate Moisture Foods (R. Davies, G.C. Birch, K.J. Parker, eds.), pp. 89–99, Applied Science Publications, London.
Ediger, M.D., Angell, C.A., Nagel, S.R. 1996. Supercooled liquids and glasses. J. Phys. Chem. 100, 13200–13212.
Einfeldt, J., Meissner, D., Kwasniewski, A. 2004. Molecular interpretation of the main relaxations found in dielectric spectra of cellulose-experimental arguments. Cellulose 11, 137–150.
Emschwiller, G. 1951. Chimie Physique, Presses Universitaires de France, Paris.
Ennis, M. P., O’Sullivan, M.M., Mulvihill, D.M. 1998. The hydration behaviour of rennet caseins in calcium chelating salt solution as determined using a rheological approach. Food Hydrocoll. 12, 451–457.
Esteban, M.A., Marcos, A. 1990. Equations for calculation of water activity in cheese from its chemical composition: a review. Food Chem. 36, 179–186.
Faldt, P. and Bergenstahl, B. 1996. Spray-dried whey protein/lactose/soybean oil emulsions. 2. Redispersibility, wettability and particle structure. Food Hydrocoll. 10, 431–439.
Farahnaky, A., Badii, F., Farhat, I.A., Mitchell, J.R., Hill, S.E. 2005. Enthalpy relaxation of bovine serum albumin and implications for its storage in the glassy state. Biopolymers 78, 69–77.
Farhat, I.A., Blanshard, J.M.V., Mitchell, J.R. 2000. The retrogradation of waxy maize starch extrudates: effects of storage temperature and water content. Biopolymers 53, 411–422.
Fernandez, E., Schebor, C., Chirife, J. 2003. Glass transition temperature of regular and lactose hydrolysed milk powders. Lebensm.-Wiss. Techn. 36, 547–551.
Ferro Fontan, C., Benmergui, E.A., Chirife, J. 1980. The prediction of water activity of aqueous solutions in connection with intermediate moisture foods. III: a w prediction in multicomponent strong electrolyte aqueous solutions. J. Food Technol. 15, 47–58.
Ferry, J.D. 1980. Viscoelastic Properties of Polymers, 3rd ed., John Wiley, New York.
Finegold, L., Franks, F., Hatley, R.H.M. 1989. Glass/rubber transitions and heat capacities of binary sugar blends. J. Chem. Soc. Faraday Trans. 85, 2945–2951.
Fitzpatrick, J.J., Iqbal, T., Delaney, C., Twomey, T., Keogh, M.K. 2004. Effect of powder properties and storage conditions on the flowability of milk powders with different fat contents. J. Food Eng. 64, 435–444.
Fitzpatrick, J.J., Barry, K., Cerqueira, P.S.M., Iqbal, T., O’ Neill, J., Roos, Y.H. 2007. Effect of composition and storage conditions on the flowability of dairy powders. Int. Dairy J. 17, 383–392.
Flory, P.J. 1953. Principles of Polymer Chemistry, Cornell Univ. Press, Ithaca, NewYork.
Fontanet, I., Davidou, S., Dacremont, C., LeMeste, M. 1997. Effect of water on the mechanical behavior of extruded flat bread. J. Cereal Sci. 25, 303–311.
Foster, K.D. Bronlund, J.E., Paterson, T. 2005. The prediction of moisture sorption isotherms for dairy powders. Int. Dairy J. 15, 411–418.
Franks, F. 1985. Complex aqueous systems at subzero temperatures. In: Properties of Water in Foods (D. Simatos, J.-L. Multon, eds.), pp. 497–509, M. Nijhoff Publications, Dordrecht.
Franks, F. 1993. Solid aqueous solutions. Pure Appl. Chem. 65, 2527–2537.
Fredenslund, A., Gmehling, J., Michelsen, M.L., Rasmussen, P., Prausnitz, J.M. 1977. Computerized design of multicomponent distillation columns using UNIFAC group-contribution method for calculation of activity coefficients. Ind. Eng. Chem. Des. Dev. 16. 450–462.
Fujara, F., Geil, B., Sillescu, H., Fleischer, G. 1992. Translational and rotational diffusion in supercooled orthoterphenyl close to the glass transition. Z. Phys. B 195–204.
Gabarra, P., Hartel, R.W. 1998. Corn syrup solids and their saccharide fractions affect crystallization of amorphous sucrose. J. Food Sci. 63, 523–528.
Gaiani, C., Scher, J. Schuck, P., Hardy, J., Desobry, S., Banon, S. 2006. The dissolution behaviour of native phosphocaseinate as a function of concentration and temperature using a rheological approach. Int. Dairy J. 16, 1427–1424.
Gaiani, C., Scher, J., Ehrhart, J.-J., Linder, M., Schuck, P., Desobry, S., Banon, S. 2007a. Relationships between dairy powder surface composition and wetting properties during storage: Importance of residual lipids. J. Agric. Food Chem. 53, 6561–6567.
Gaiani, C., Schuck, P., Scher, J., Desobry, S., Banon, S. 2007b. Dairy powder rehydration: Influence of protein state, incorporation mode, and agglomeration. J. Dairy Sci. 90, 570–581.
Geurts, T.J., Walstra, P., Mulder, H. 1980. Transport of salt and water during salting of cheese. 2. Quantities of salt taken up and of moisture lost. Neth. Milk Dairy J. 34, 229–254.
Giannakourou, M.C., Taoukis, P.S. 2003. Kinetic modelling of vitamin C loss in frozen green vegetables under variable storage conditions. Food Chem. 83, 33–41.
Goff, H.D., Caldwell, K.B., Stanley, D.W., Maurice, T.J. 1993. The influence of polysaccharides on the glass transition in frozen sucrose solutions and ice cream. J. Dairy Sci. 76, 1268–1277.
Goff, H.D., Montoya, K., Sahagian, M.E. 2002. The effect of microstructure on the complex glass transition occurring in frozen sucrose model systems and foods. In: Progress in Amorphous Food and Pharmaceutical Systems (H. Levine, ed.), pp. 145–157, Royal Society of Chemistry, Cambridge, USA.
Goff, H.D., Verespej, E., Jermann, D. 2003. Glass transitions in frozen sucrose solutions are influenced by solute inclusions within ice crystals. Thermochim. Acta 399, 43–55.
Grattard, N., Salaun, F., Champion, D., Roudaut, G., LeMeste, M. 2002. Influence of physical state and molecular mobility of freeze-dried maltodextrin matrices on the oxidation rate of encapsulated lipids. J. Food Sci. 67, 3002–3010.
Green, J.L., Fan, J., Angell, C.A. 1994. The protein-glass analogy: some insights from homopeptide comparisons. J. Phys. Chem. 98, 13780–13790.
Green, J.E., Sitaula, R., Fowler, A., Toner, M., Bhowmick, S. 2007. Enthalpic relaxation of convective desiccated trehalose-water glasses. Thermochim. Acta 453, 1–8.
Gregory, R.B. 1995. Protein hydration and glass transition behavior. In: Protein-solvent Interactions (R.B. Gregory, ed.), pp. 191–264, Marcel Dekker, New York.
Gregory, R.B. 1998. Protein hydration and glass transition. In: The Properties of Water in Foods. ISOPOW 6, (D.S. Reid, ed.), pp. 57–99, Blackie, London.
Griffin, D.M. 1981. Water and microbial stress. Adv. Microb. Ecol. 5, 91–136.
Hagiwara, T., Hartel, R.W. 1996. Effect of sweetener, stabilizer and storage temperature on ice recrystallization in ice cream. J. Dairy Sci. 79, 735–744.
Hall, D.B., Deppe, D.D., Hamilton, K.E., Dhinojwala, A., Torkelson, J. 1998. Probe translational and rotational diffusion in polymers near Tg: Role of probe size, shape and secondary bonding in deviations from Debye-Stokes-Einstein scaling. J. Non-Cryst. Solids 235–237, 48–56.
Hallbrucker, A., Mayer, E., Johari, G.P. 1989. The heat capacity and glass transition of hyperquenched glassy water. Phil. Mag. B 60, 179–187.
Halle, B. 2004. Protein hydration dynamics in solution: a critical survey. Phil. Trans. R. Soc. Lond. B 359, 1207–1224.
Halle, B., Andersson, T., Forsén, S., Lindman, B. 1981. Protein hydration from water oxygen-17 magnetic relaxation. J. Amer. Chem. Soc. 103, 500–508.
Halle, B., Davidovic, M. 2003. Biomolecular hydration: From water dynamics to hydrodynamics. Proc. Nat. Acad. Sci, USA 100, 12135–12140.
Hancock, B.C., Zografi, G. 1993. The use of solution theories for predicting water vapor absorption by amorphous pharmaceutical solids: A test of the Flory-Huggins and Vrentas models. Pharm. Res. 9, 1262–1267.
Haque, M.K., Roos, Y.H. 2004. Water sorption and plasticization behavior of spray-dried lactose/protein mixtures. J. Food Sci. 69, 384–391.
Hardy, J. 1983. Diffusion et Distribution du Chlorure de Sodium dans les Fromages. Influence sur l’Activité de l’Eau et les Propriétés de Sorption de l’Eau. Thèse d’Etat, INPL, Nancy, France.
Hartel, R.W. 1998. Mechanisms and kinetics of recrystallization in ice cream. In: The Properties of Water in Foods. ISOPOW 6 (D.S. Reid, ed.), pp. 287–319, Blackie, London.
Hashimoto, T. Hagiwara, T. Suzuki, T., Takai, R. 2004. Study on the enthalpy relaxation of Katsuobushi (dried glassy fish meat) by differential scanning calorimetry and physical ageing upon its water sorption ability. Jap. J. Food Eng. 5, 11–19.
Hemminga, M., Van den Dries, I.J., Magusin, P.C., van Duschoten, D., van den Berg, C. 1999. Molecular mobility in food components as studied by magnetic resonance spectroscopy. In: Water Management in the Design and Distribution of Quality Foods, ISOPOW 7 (Y.H. Roos, R.B. Leslie, P.J. Lillford, eds.), pp. 255–265, Technomic, Lancaster, PA, USA.
Herrera, J.R., Roos, Y.H. 2001. A kinetic study on formaldehyde production in cryostabilized water-soluble fish muscle extracts. Innov. Food Sci. Emerging Technol. 1, 227–235.
Hills, B.P., Takacs, S.F., Belton, P.S. 1990. A new interpretation of proton NMR relaxation time measurements of water in food. Food Chem. 37, 95–111.
Hills, B.P., Wang, Y.L., Tang, H.R. 2001. Molecular dynamics in concentrated sugar solutions and glasses. An NMR field cycling study. Mol. Phys. 99, 1679–1687.
Hinrichs, R., Goetz, J., Weisser, H. 2003. Water-holding capacity and structure of hydrocolloid-gels, WPC-gels and yoghurts characterised by means of NMR. Food Chem. 82, 155–160.
Hinrichs, R., Goetz, J., Noll, M., Wolfscoon, A., Eibel, H., Weisser, H. 2004a. Characterisation of different treated whey protein concentrates by means of low-resolution nuclear magnetic resonance. Int. Dairy J. 14, 814–827.
Hinrichs, R., Goetz, J., Noll, M., Wolfscoon, A., Eibel, H., Weisser, H. 2004b. Characterisation of the water-holding capacity of fresh cheese samples by means of low resolution nuclear magnetic resonance. Food Res. Int. 37, 667–676.
Hodge, I.M. 1994. Enthalpy relaxation and recovery in amorphous materials. J. Non-Cryst. Solids 169, 211–266.
Hutchinson, J.M. 1995. Physical aging of polymers. Prog. Polym. Sci. 20, 703–760.
Iglesias, H.A., Chirife, J. 1982. Handbook of Food Isotherms: Water Sorption Parameters for Food and Food Components. Academic Press, New York.
Inoue, C., Ishikawa, M. 2000.The contribution of water to the specific heat change at the glass-to-rubber transition of the ternary system BSA-water NaCl. J. Food Sci. 65, 1187–1193.
ISOPOW 2000, expert panel: Critical Issues Related to Water Activity and Glass Transition. Panel discussion, ISOPOW 2000, Zichron Yaakov, Israel, Sept. 2000.
ISOPOW 2006. Micro- and Nano-Scale Techniques in the Analysis of Food Structures. IUFoST-ISOPOW symposium, 13th World Congress of Food Science and Technology Nantes.
Jansson, H., Bergman, R., Swenson, J. 2005a. Dynamics of sugar solutions as studied by dielectric spectroscopy. J. Non-Cryst. Solids 351, 2858–2863.
Jansson, H., Bergman, R., Swenson, J. 2005b. Relation between solvent and protein dynamics as studied by dielectric spectroscopy. J. Phys. Chem. B 109, 24134–24141.
Jansson, H., Bergman, R., Swenson, J. 2006. Protein and solvent dynamics as studied by QENS and dielectric spectroscopy. J. Non-Cryst. Sol. 352, 4410–4416.
Johari, G.P., Hallbrucker, A., Mayer, E. 1987. The glass-liquid transition of hyperquenched water. Nature 330, 552–553.
Jouppila, K., Roos, Y.H. 1994. Glass transitions and crystallization in milk powders. J. Dairy Sci. 77, 2907–2915.
Jul, M. 1984. The Quality of Frozen Foods, Academic Press, London.
Kalichevsky, M.T., Jaroskiewicz, E.M., Blanshard, J.M.V. 1992. The glass transition of gluten. Int. J. Biol. Macromol. 14, 257–266.
Kalichevsky, M.T., Blanshard, J.M.V., Tokarczuk, P.F. 1993. Effect of water content and sugars on the glass transition of casein and sodium caseinate. Int. J. Food Sci. Technol. 28, 139–151.
Karel, M. 1985. Effects of water activity and water content on mobility of food components and their effects on phase transitions in food systems. In: Properties of Water in Foods (D. Simatos, J.-L. Multon, eds.), pp. 153–170, M. Nijhoff Publications, Dordrecht.
Karel, M. 1999. Food research tasks at the beginning of the new millenium. A personal vision. In: Water Management in the Design and Distribution of Quality Foods (ISOPOW VII), (Y.H. Roos, R.B. Leslie, P.J. Lillford, eds.), pp. 535–559, Technomic, Lancaster. PA, USA.
Karel, M., Buera, M.P., Roos, Y. 1993. Effects of glass transition on processing and storage. In: The Glassy State in Foods (J.M.V. Blanshard, P.J. Lillford, eds.), pp. 12–34, Nottingham University Press, Nottingham, UK.
Karel, M., Reid, D.S. 2000. Water science in food science and technology: future needs, potential sources of information and cooperation. Panel discussion, ISOPOW 2000, Zichron Yaakov, Israel, Sept. 2000.
Karel, M., Saguy, I. 1991. Effects of water on diffusion in food systems. In: Water Relationships in Food (H. Levine, L. Slade, eds.), pp. 157– 174, Plenum Press, New York.
Kawai, K. Hagiwara, T., Takai, R., Suzuki, T. 2004. Maillard reaction rate in various glassy matrices. Biosc-Biotechnol. Biochem. 68, 2285–2288.
Kawai, K. Hagiwara, T., Takai, R., Suzuki, T. 2005. Comparative investigation by two analytical approaches of enthalpy relaxation for glassy glucose, sucrose, maltose, and trehalose. Pharm. Res. 22, 490–495.
Kedward, C.J., MacNaughtan, W., Blanshard, J.M.V., Mitchell, J.R. 1998. Crystallization kinetics of lactose and sucrose based on isothermal differential scanning calorimetry. J. Food Sci. 63, 192–197.
Kedward, C.J., MacNaughtan, W., Mitchell, J.R. 2000. Crystallization kinetics of amorphous lactose as a function of moisture content using isothermal DSC. J. Food Sci. 2, 324–328.
Kilburn, D., Claude, J., Mezzenga, R., Dlubek, G., Alam, A., Ubbink, J. 2004. Water in glassy carbohydrates: Opening it up at the nanolevel. J. Phys. Chem. B 108, 12436–12441.
Kilburn, D., Claude, J., Schweizer, T., Alam, A., Ubbink, J. 2005. Carbohydrate polymers in amorphous states: An integrated thermodynamic and nanostructural investigation. Biomacromol. 6, 864–879.
Kim, S.S., Bhowmik, S.R. 1994. Moisture sorption isotherms of concentrated yogurt and microwave vacuum dried yogurt powder. J. Food Eng. 157–175.
Kim, Y. J., Hagiwara, T., Kawi, K., Suzuki, T., Takai, R. 2003. Kinetic process of enthalpy relaxation of glassy starch and effect of physical aging upon its water permeability property. Carbohydr. Polym. 53, 289–296.
Kinsella, J.E., Fox, P.F. 1986. Water sorption by proteins: Milk and whey proteins. Crit. Rev. Food Sci. Nutr. 24, 91–139.
Kockel, T.K., Allen, S., Hennigs, C., Langrish, T.A.G. 2002. An experimental study of the equilibrium for skim milk powder at elevated temperatures. J. Food Eng. 51, 291–297.
Konopacka, D., Plocharsky, W., Beveridge, T. 2002. Water sorption and crispness of fat-free apple chips. J. Food Sci. 67, 87–92.
Kontogiorgios, V., Goff, H.D. 2006. Calorimetric and microstructural investigation of frozen hydrated gluten. FOBI 1, 202–215.
Kou, Y., Molitor, P.F., Schmidt, S.J. 1999. Mobility and stability characterization of model food systems using NMR, DSC, and conidia germination techniques. J. Food Sci. 64, 950–959.
Kouassi, K., Roos, Y.H. 2001. Glass transition and water effects on sucrose inversion in non-crystalline carbohydrate food systems. Food Res. Int. 34, 895–901.
Kuntz, I.D., Kauzmann, W. 1974. Hydration of proteins and polypeptides. In: Advances in Protein Chemistry (C.B. Anfinsen, J.T. Edsall, F.M. Richards, eds.), pp. 239– 345, Academic Press, New York.
Labuza, T.P. 1971. Kinetics of lipid oxidation in foods. CRC Crit. Rev. Food Technol. 2, 355–405.
LeMeste, M., Simatos, D. 1980. Use of electron spin resonance for the study of the “ante-melting” phenomenon, observed in sugar solutions by differential scanning calorimetry. Cryo-Lett. 1, 402–407.
LeMeste, M., Aynié, S., Colas, B. 1992. Etude des propriétes viscoélastiques du pain de mie. Ind. Alim. Agric. 109, 862–866.
LeMeste, M., Champion, D., Roudaut, G., Blond, G., Simatos, D. 2002. Glass transition and food technology: A critical appraisal. J. Food Sci. 67, 2444–2458.
LeMeste, M., Viguier, L., Lorient, D., Simatos, D. 1990. Rotational diffusivity of solutes in concentrated caseinate. Influence of glycosylation. J. Food Sci. 55, 724–727.
LeMeste, M., Voilley, A., Colas, B. 1991. Influence of water on the mobility of small molecules dispersed in polymeric systems. In: Water Relationships in Foods (H. Levine, L. Slade, eds.), pp. 123– 138, Plenum Press, New York.
Levi, G., Karel, M. 1995. Volumetric shrinkage (collapse) in freeze-dried carbohydrates above their glass transition temperature. Food Res. Int. 2, 145–151.
Levine, H., Slade, L. 1988. Principles of cryostabilization technology from structure/property relationships of carbohydrate-water systems-a review. Cryo-Lett. 9, 21–63.
Levine, H., Slade, L. 1989. Interpreting the behavior of low-moisture foods. In: Water and Food Quality (T.M. Hardman, ed.), pp. 71– 134, Elsevier, London.
Levine, H., Slade, L. 1990. Cryostabilization technology : thermoanalytical evaluation of food ingredients and systems. In: Thermal Analysis of Foods (V.R. Harwalkar, C.Y. Ma, eds.), pp. 221– 305, Elsevier Applied Science, London.
Lewicki, P.P. 2000. Raoult’s law based food water sorption isotherm. J. Food Eng. 43, 31–40.
Li, Y, Kloeppel K.M., Hsieh, F. 1998. Texture of glassy corn cakes as function of moisture content. J. Food Sci. 63,869–872.
Lievonen, S.M., Roos, Y.H. 2002. Non-enzymatic browning in amorphous food models: effects of glass transition and water. J. Food Sci. 67, 2100–2106.
Lievonen, S.M., Roos, Y.H. 2003. Comparison of dielectric properties and non-enzymatic browning kinetics around glass transition. Innov. Food Sci. Emerg. Technol. 4, 297–305.
Lillford, P.J., Clark, A.H., Jones, D.V. 1980. Distribution of water in heterogeneous food and model systems. In: Water in Polymers(S.P. Rowland, ed.), pp. 177–195, ACS Symposium Series, 27.
Lin, S.X.Q. Chen X.D., Pearce D.L. 2005. Desorption isotherm of milk powders at elevated temperatures and over a wide range of relative humidity. J. Food Eng. 68, 257–264.
Liu, Y., Bhandari, B., Zhou, W. 2007. Study of glass transition and enthalpy relaxation of mixtures of amorphous sucrose and amorphous tapioca starch syrup solid by differential scanning calorimetry (DSC). J. Food Eng. 81, 599–610.
Livney, T., Goff, H.D., Verespej, E. 2003. On the calculation of ice cream freezing curves. Milchwissenschaft 58, 640–643.
MacFarlane, D.R., Angell, C.A. 1984. Nonexistent glass transition for amorphous solid water. J. Phys. Chem. 88, 759–762.
Malec, L.S. Pereyra Gonzales, A.S., Naranjo, G.B., Vigo, M.S. 2002. Influence of water activity and storage temperature on lysine availability of a milk-like system. Food Res. Int. 35, 849–853.
Manzocco, L., Nicoli, M. C., Anese, M., Pitotti, A., Maltini, E. 1999. Polyphenoloxidase and peroxidase activity in partially frozen systems with different physical properties. Food Res. Int. 31, 363–370.
Mariette, F., Tellier, C., Brule, G., Marchal, P. 1993. Multinuclear NMR study of the pH dependent water state in skim milk and caseinate solutions. J. Dairy Res. 60, 175–188.
Mariette, F., Topgaard, D., Jonsson, B., Soderman, O. 2002. 1H NMR diffusometry study of water in casein dispersion and gels. J. Agric. Food Chem. 50, 4295–4302.
Marsh, R.D.L., Blanshard, J.M.V. 1988. The application of polymer crystal growth theory to the kinetics of formation of the β-amylose polymorph in a 50 % wheat starch gel. Carbohydr. Polym. 9, 301–317.
Marshall, A.S., Petrie, S.E.B. 1980. Thermal transitions in gelatin and aqueous gelatin solutions. J. Photographic Sci. 28, 128–134.
Martins, R.C., Silva, C.L.M. 2002. Modelling colour and chlorophyll losses of frozen green beans (Phaseolus vulgaris, L.). Int. J. Refrig. 25, 966–974.
Mathlouthi, M. 1981. X-Ray diffraction study of the molecular association in aqueous solutions of D-fructose, and D-glucose, and sucrose. Carbohydr. Res. 91, 113–123.
Matveev, Y.I., Grinberg, V.Y., Tolstoguzov, V.B. 2000. The plasticizing effect of water on proteins, polysaccharides and their mixtures. The glassy state of biopolymers, foods and seeds. Food Hydrocoll. 14, 425–437.
Miao, S., Roos, Y.H. 2004. Nonenzymatic browning kinetics of a carbohydrate-based low-moisture food system at temperatures applicable to spray drying. J. Agric. Food Chem. 52, 5250–5257.
Miracco, J.L., Alzamora, S.M., Chirife, J., Ferro Fontan, C. 1981. On the water activity of lactose solutions. J. Food Sci. 46, 1612–1613.
Mizuno, A., Mitsuiki, M., Motoki, M. 1999. Glass transition temperature of casein as affected by transglutaminase. J. Food Sci. 64, 796–799.
Montès, H., Mazeau, K., Cavaillé, J.Y. 1998. The mechanical β relaxation in amorphous cellulose. J. Non-Cryst. Solids 235–237, 416–421.
Mora-Gutierrez, A., Farrell, H. M., Kumosinski, T.F. 1995. Comparison of hydration behavior of bovine and caprine caseins as determined by oxygen-17 nuclear magnetic resonance: effects of salt. J. Agric. Food Chem. 43, 2574–2579.
Mora-Gutierrez, A., Farrell, H. M., Kumosinski, T.F. 1996. Comparison of hydration behavior of bovine and caprine caseins as determined by oxygen-17 nuclear magnetic resonance: Temperature dependence of colloidal stability. J. Agric. Food Chem. 44, 48–53.
Morales, A., Kokini, J.L. 1997. Glass transition of soy globulins using differential scanning calorimetry and mechanical spectrometry. Biotechnol. Prog. 13, 624–629.
Mousia, Z., Farhat, I.A., Blachot, J.F., Mitchell, J.R.. 2000. Effect of water partitioning on the glass transition behaviour of phase separated amylopectin-gelatin mixtures. Polymer 41, 1841–1848.
Muhr, A.H., Blanshard, J.M.V. 1986. Effect of polysaccharide stabilizers on the rate of growth of ice. J. Food Technol. 21, 683–710.
Mulet, A., Garcia-Reverter, J., Sanjuan, R., Bon, J. 1999. Sorption isosteric heat determination by thermal analysis and sorption isotherms. J. Food Sci. 1, 64–68.
Mulvihill, D.M., Fox, P.F. 1989. Physicochemical and functional properties of milk proteins. In: Developments in Dairy Chemistry 4, (P.F. Fox ed.), pp. 131–172, Elsevier Applied Science, London.
Nicholls, R.J., Appelqvist, I.A.M., Davies, A.P., Ingman, S.J., Lillford, P.J. 1995. Glass transitions and fracture behavior of gluten and starches within the glassy state. J. Cereal Sci. 25–36.
Noel, T.R., Ring, S.G., Whittam, M.A. 1990. Glass transitions in low-moisture foods. Trends Food Sci. Technol. 1, 62–67.
Noel, T.R., Parker, R., Ring, S.G., Tatham, A.S. 1995. The glass-transition behavior of wheat gluten proteins. Int. J. Biol. Macromol. 17, 81–85.
Norrish, R.S. 1966. Equation for the activity coefficients and equilibrium relative humidities of water in confectionery syrups. J. Food Technol. 1, 25–39.
Orford, P.D., Parker, R., Ring, S.G., Smith, A.C. 1989. The effect of water as a diluent on the glass transition behavior of malto-oligosaccharides, amylose and amylopectin. Int. J. Biol. Macromol. 11, 91–96.
Orlien, V., Risbo, J., Andersen, M.L., Skibsted, L.H. 2003. The question of high- and low-temperature glass transition in frozen fish. Construction of the supplemented state diagram for tuna by differential scanning calorimetry. J. Agric. Food Chem. 51, 211–217.
Ozkan, N., Walisinghe, N., Chen, X.D. 2002. Characterization of stickiness and cake formation in whole and skim milk powders. J. Food Eng. 55, 293–303.
Ozkan, N., Withy, B., Chen, X.D. 2003. Effects of time, temperature, and pressure on the cake formation of milk powders. J. Food Eng. 58, 355–361.
Paterson, A.H.J., Brooks, G.F., Bronlund, J.E., Foster, K.D. 2005. Development of stickiness in amorphous lactose at constant T-Tg levels. Int. Dairy J. 15, 513–519.
Peleg, M. 1993. Assessment of a semi-empirical four parameter general model for sigmoid moisture sorption isotherms. J. Food Proc. Eng. 16, 21–37.
Perez, J. 1994. Theories of liquid-glass transition. In: Water in Foods: Fundamental Aspects and their Significance in relation to Processing of Foods, ISOPOW V (P. Fito, A. Mulet, B. McKenna, eds.), pp. 89– 114, Elsevier Applied Science, London.
Perez, J., Cavaillé, J.Y. 1994. Temperature dependence of the molecular dynamics in amorphous polymers through the rubber-glass transition. J. Non-Cryst. Solids 172–174, 1028–1036.
Pitzer, K.S. 1980. Electrolytes: from dilute solutions to fused salts. J. Am. Chem. Soc. 96, 2902–2906.
Pitzer, K.S., Kim, J.J. 1974. Thermodynamics of electrolytes. III: activity and osmotic coefficients for mixed electrolytes. J. Am. Chem. Soc. 96, 5701–5707.
Poirier-Brulez, F., Roudaut G., Champion, D., Tanguy, M., Simatos, D. 2006. Influence of sucrose and water content on molecular mobility in starch-based glasses as assessed through structure and secondary relaxation. Biopolymers 81, 63–73.
Rasmussen, D. 1969. A note about “phase diagrams” of frozen tissues. Biodynamica 10, 333–339.
Regand, A., Goff, H.D. 2003. Structure and ice recrystallization in frozen stabilized ice cream model systems. Food Hydrocoll. 17, 95–102.
Regand, A., Goff, H.D. 2005. Freezing and ice recrystallization properties of sucrose solutions containing ice structuring proteins from cold-acclimated winter wheat grass extract. J. Food Sci. 70, E552–556.
Regand, A., Goff, H.D. 2006. Ice recrystallization inhibition in ice cream as affected by ice structuring proteins from winter wheat grass. J. Dairy Sci. 89, 49–57.
Rennie, P.R., Chen, X.D., Hargreaves, C., Mackareth, A.R. 1999. A study of the cohesion of dairy powders. J. Food Eng. 39, 277–284.
Roos, Y.H., Karel, M. 1991a. Applying state diagrams to food processing and development. Food Technol. 45, 66–71.
Roos, Y.H., Karel, M. 1991b. Plasticizing effect of water on thermal behavior and crystallization of amorphous food models. J. Food Sci. 56, 38–43.
Roos, Y.H., Karel, M. 1991c. Phase transitions of mixtures of amorphous polysaccharides and sugars. Biotechnol. Progress 7, 49–53.
Roos, Y.H., Karel, M. 1992. Crystallization of amorphous lactose. J. Food Sci. 3, 775–777.
Roudaut, G., Dacremont, C., LeMeste, M. 1998. Influence of water on the crispness of cereal based foods: acoustic, mechanical, and sensory studies. J. Text. Stud. 29, 199–213.
Roudaut, G., Maglione, M., Van Duschotten, D., LeMeste, M. 1999a. Molecular mobility in glassy bread: a multi spectroscopic approach. Cereal Chem. 76, 70–77.
Roudaut, G., Maglione, M., LeMeste, M. 1999b. Sub-Tg relaxations in bread and in its components. Cereal Chem. 76 , 78–81.
Ruckold, S., Isengard, H-D., Hanss, J., Grobecker, K.H. 2003. The energy of interaction between water and surfaces of biological reference materials. Food Chem. 82, 51–59.
Ruegg, M. 1985. Water in dairy products related to quality, with special reference to cheese. In: Properties of Water in Foods (D. Simatos, J.-L. Multon, eds.), pp. 603– 625, Martinus Nijhoff Publications, Dordrecht.
Sa, M.M., Figueiredo, A.M., Sereno, A.M. 1999. Glass transition and state diagrams for fresh and processed apple. Thermochim. Acta 329, 31–38.
Saleki-Gerhardt, A., Zografi, G. 1994. Non-isothermal and isothermal crystallization of sucrose from the amorphous state. Pharm. Res. 11, 1166–1173.
Salomonsen, T., Sejersen, M.T., Viereck, N., Ipsen, R., Engelsen S.B. 2007. Water mobility in acidified milk drinks studied by low-field 1H NMR. Int. Dairy J. 17, 294–301.
Saurel, R, Pajonk, A., Andrieu, J. 2004. Modelling of French Emmental cheese water activity during salting and ripening periods. J. Food Eng. 63, 163–170.
Schawe, J.E.K. 2006. A quantitative DSC analysis of the metastable phase behaviour of the sucrose–water system. Thermochim. Acta 451, 115–125.
Schebor, C., Burin, L., Buera, M. P., Aguilera, J. M., Chirife, J. 1997. Glass state and thermal inactivation of invertase and lactase in dried amorphous matrixes. Biotechnol. Prog. 13, 857–863.
Sears, J.K., Darby, J.R. 1982. Mechanism of plasticizer action. In: The Technology of Plasticizers, pp. 35– 77, Wiley Intersci. Publications., New York.
Sereno, A.M., Hubinger, M.D., Comesana, J.F., Correa, A. 2001. Prediction of water activity of osmotic solutions. J. Food Eng. 49, 103–114.
Shamblin, S.L., Hancock, B.C., Zografi, G. 1998. Water vapor sorption by peptides, proteins and their formulations. Eur. J. Pharm. Biopharm. 45, 239–247.
Sherwin, C.P., Labuza, T.P. 2003. Role of moisture in Maillard browning reaction rate in intermediate moisture foods: Comparing solvent phase and matrix properties. J. Food Sci. 68, 588–594.
Shrestha, A.K, Howes, T., Adhikari, B.P., Wood, B.J., Bhandari, B.R. 2007. Effect of protein concentration on the surface composition, water sorption and glass transition temperature of spray-dried skim milk powders. Food Chem. 104, 1436–1444.
Simatos, D., Faure, M., Bonjour, E., Couach, M. 1975. Differential thermal analysis and differential scanning calorimetry in the study of water in foods. In: Water Relations of Foods (R.B. Duckworth, ed.), pp. 193– 209, Academic Press, New York.
Simatos, D., Blond, G. 1991. DSC studies and stability of frozen foods. In: Water Relationships in Foods (H. Levine, L. Slade, eds.), pp. 139– 155, Plenum Press, New York.
Simatos, D., Blond, G. 1993. Some aspects of the glass transition in frozen foods systems. In: The Glassy State in Food (J.M.V. Blanshard, P.J. Lillford, eds.), pp. 395– 415, Nottingham University Press, Nottingham.
Simatos, D., Blond, G., Martin, F. 1995a. Influence of macromolecules on the glass transition in frozen systems. In: Food Macromolecules and Colloids (E. Dickinson, D. Lorient, eds.), pp. 519– 533, Royal Society of Chemistry, Cambridge, UK.
Simatos, D., Blond, G., Perez, J. 1995b. Basic physical aspects of glass transition. In: Food Preservation by Moisture Control. ISOPOW Practicum II (V. Barbosa-Canovas, J. Welti-Chanes, eds.), pp. 3– 31, Technomic, Lancaster, PA, USA.
Simatos, D., Karel, M. 1988. Characterization of the condition of water in foods-physico-chemical aspects. In: Food Preservation by Moisture Control (C.C. Seow, ed.), pp. 1– 41, Elsevier Applied Science, London.
Singh, K.J., Roos, Y.H. 2005. Frozen state transitions of sucrose–protein–cornstarch mixtures. J. Food Sci. 70, 198–204.
Singh, K.J., Roos, Y.H. 2006. State transitions and freeze concentration in trehalose–protein–cornstarch mixtures. Lebensmitt. Wiss. Technol. 39, 930–938.
Slade, L., Levine, H. 1985. Intermediate moisture systems; concentrated and supersaturated solutions; pastes and dispersions; water as plasticizer; the mystique of “bound” water; thermodynamics versus kinetics. In: Water Activity: a Credible Measure of Technological Performance and Physiological Stability? pp. 24– 27, Royal Society of Chemistry Discussion Conference, Cambridge University, Cambridge, UK.
Slade, L., Levine, H. 1991. Beyond water activity: recent advances on an alternative approach to the assessment of food quality and safety. Crit. Rev. Food Sci. Nutr. 30, 115–360.
Slade, L., Levine, H. 1993. Glass transition and water-food structure interactions. In: Advances in Nutrition and Food Research (L. Taylor, J.F. Kinsella, eds.), pp. 103– 269, Academic. Press, San Diego, CA, USA.
Slade, L., Levine, H. 1994. Water and the glass transition-dependence of the glass transition on composition and chemical structure: Special implications for flour functionality in cookie baking. In: Water in Foods: Fundamental Aspects and their Significance in relation to Processing of Foods, ISOPOW V (P. Fito, A. Mulet, B. McKenna, eds.), pp. 143– 188, Elsevier Applied Science, London.
Snoeren, T.H.M., Klok, H.J., Van Hooydonk, A.C.M., Damman, A.J. 1984. The voluminosity of casein micelles. Milchwissenschaft 39, 461–463.
Sochava, I.V., Smirnova, O.I. 1993. Heat capacity of hydrated and dehydrated globular proteins. Food Hydrocoll. 6, 513–524.
Sperling, L.H. 1986. Introduction to Physical Polymer Science, Wiley & Sons, New York.
Stapelfeldt, H., Nielsen, B.R., Skibsted, L.H. 1997. Effect of heat treatment, water activity and storage temperature on the oxidative stability of whole milk powder. Int. Dairy J. 7, 331–339.
Starr, F.W., Angell, C.A, La Nave, E., Sastry, S., Scala, A., Sciortino, F., Stanley, H.E. 2003. Recent results on the connection between thermodynamics and dynamics in supercooled water. Biophys. Chem. 105, 573–583.
Sugisaki, M., Suga, H., Seki, S. 1968. Calorimetric study of the glassy state. IV. Heat capacities of glassy water and cubic ice. Bull. Chem. Soc. Jp. 41, 2591–2599.
Surana, R., Pyne, A., Suryanarayanan, R. 2004. Effect of preparation method on physical properties of amorphous trehalose. Pharm. Res. 21, 1167–1176.
Sutton, R.L., Wilcox, J. 1998. Recrystallization in model ice cream solutions as affected by stabilizer concentration. J. Food Sci. 63, 9–11.
Swenson, J., Jansson, H., Bergman, R. 2006. Relaxation processes in supercooled confined water and implications for protein dynamics. Phys. Rev. Lett. 96, 247802, 1–4.
Swenson, J., Jansson, H., Hedstrom, J., Bergman, R. 2007. Properties of hydration water and its role in protein dynamics. J. Phys.: Condens. Matter 19, 205109, 1–9.
Terefe, N.S., Hendrickx, M. 2002. Kinetics of the pectin methylesterase-catalyzed de-esterification of pectin in frozen food model systems. Biotechnol. Prog. 18, 221–228.
Thomas, M.E.C., Scher, J., Desobry, S. 2004. Lactose/β-lactoglobulin interaction during storage of model whey powders. J. Dairy Sci. 87, 1158–1166.
Thomsen, M.K., Lauridsen, L., Skibsted, L.H., Risbo, J. 2005. Temperature effect on lactose crystallization, Maillard reactions, and lipid oxidation in whole milk powder. J. Agric. Food Chem. 53, 7082–7090.
Timmermann, E.O., Chirife, J., Iglesias, H.A. 2001. Water sorption isotherms of foods and foodstuffs: BET or GAB parameters? J. Food Eng. 48, 19–31.
Tromp, R.H., Parker, R., Ring, S.G. 1997. Water diffusion in glasses of carbohydrates. Carbohydr. Res. 303, 199–205.
Ubbink, J. Giardiello, M.I., Limbach, H.J. 2007. Sorption of water by bidisperse mixtures of carbohydrates in glassy and rubbery states. Biomacromol. 8, 2862–2873.
Van den Berg, C., Bruin, S. 1981. Water activity and its estimation in food systems. In: Water Activity: Influences on Food Quality (L.B. Rockland, G.F. Stewart, eds.), pp. 1– 61, Academic Press, New York.
Van Vliet, T., Walstra, P. 1994. Water in casein gels: How to get it out or to keep it in. In: Water in Foods: Fundamental Aspects and their Significance in relation to Processing of Foods, ISOPOW V (P. Fito, A. Mulet, B. McKenna, eds.), pp. 75– 88, Elsevier Applied Science, London.
Velikov, V., Borick, S., Angell, C.A. 2001. The glass transition of water, based on hyperquenching experiments. Science 294, 2335–2338.
Vrentas, J.S., Duda, J.L. 1978. A free volume interpretation of the influence of the glass transition on the diffusion in amorphous polymers. J. Appl. Polym. Sci. 22, 2325–2339.
Vrentas, J. S., Duda, J.L., Ling, H.C. 1988. Antiplasticization and volumetric behavior in glassy polymers. Macromolecules 21, 1470–1475.
Vuattaz, G. 1999. Prévention des transitions de phases dans les systèmes déshydratés pendant le traitement et le stockage. In: AGORAL 99: Les Produits Alimentaires et l’Eau, pp. 75– 86, Tec et Doc, Paris.
Vuattaz, G. 2002. The phase diagram of milk: A new tool for optimising the drying process. Lait 82, 485–500.
Walstra, P. 1979. The voluminosity of bovine casein micelles and some of its implications. J. Dairy Res. 46, 317–323.
Weisser, H. 1985. Influence of temperature on sorption equilibria. In: Properties of Water in Foods, (D. Simatos, J.L. Multon, eds.), pp. 95–118, Martinus Nijhoff Publications, Dordrecht.
Williams, M., Landel, R.F., Ferry, J.D. 1955. The temperature dependence of relaxation mechanisms in amorphous polymers and other glass-forming liquids. J. Am. Chem. Soc. 77, 3701–3707.
Wolf, W., Spiess, W.E.L., Jung, G. 1985. Sorption Isotherms and Water Activity of Food Materials, a Bibliography. Science and Technique Publications, London.
Wolkers, W.F., Oldenhof, H., Alberda, M., Hoekstra, F.A. 1998. A Fourier transform infrared spectroscopy study of sugar glasses: Application to anhydrobiotic higher plant cells. Biochim. Biophys. Acta 83–96.
Wungtanagorn, R., Schmidt, S.J. 2001a. Thermodynamic properties and kinetics of the physical aging of amorphous glucose, fructose and their mixture. J. Thermal Anal. Cal. 65, 9–35.
Wungtanagorn, R., Schmidt, S.J. 2001b. Phenomenological study of enthalpy relaxation of amorphous glucose, fructose and their mixture. Thermochim. Acta 369, 95–116.
Yetismeyen, A., Deveci, O. 2000. Some quality characteristics of spray dried skim milk powders produced by two different atomizers. Milchwissenschaft 55, 210–212.
Zhang, J., Zografi, G. 2000. The relationship between “BET” and “Free Volume”-derived parameters for water vapor absorption into amorphous solids. J. Pharm. Sci. 89, 1063–1072.
Zhou, P., Labuza, T.P. 2007. Effect of water content on glass transition and protein aggregation of whey protein powders during short-term storage. Food Biophysics, 2, 108–116.
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2009 Springer Science+Business Media, LLC
About this chapter
Cite this chapter
Simatos, D., Champion, D., Lorient, D., Loupiac, C., Roudaut, G. (2009). Water in Dairy Products. In: McSweeney, P., Fox, P. (eds) Advanced Dairy Chemistry. Springer, New York, NY. https://doi.org/10.1007/978-0-387-84865-5_11
Download citation
DOI: https://doi.org/10.1007/978-0-387-84865-5_11
Published:
Publisher Name: Springer, New York, NY
Print ISBN: 978-0-387-84864-8
Online ISBN: 978-0-387-84865-5
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)