Maneffa, Andrew J., Stenner, Richard, Matharu, Avtar S. orcid.org/0000-0002-9488-565X et al. (3 more authors) (2017) Water activity in liquid food systems:A molecular scale interpretation. Food Chemistry. pp. 1133-1138. ISSN 0308-8146
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.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2017 The Authors. Published by Elsevier Ltd. |
Keywords: | Kirkwood-Buff theory,Polyol,Statistical thermodynamics,Sugar,Water activity,Water structure |
Dates: |
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Institution: | The University of York |
Academic Units: | The University of York > Faculty of Sciences (York) > Chemistry (York) |
Depositing User: | Pure (York) |
Date Deposited: | 29 Jun 2017 08:30 |
Last Modified: | 09 Mar 2025 00:06 |
Published Version: | https://doi.org/10.1016/j.foodchem.2017.06.046 |
Status: | Published |
Refereed: | Yes |
Identification Number: | 10.1016/j.foodchem.2017.06.046 |
Related URLs: | |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:118408 |
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