Water Activity at Isothermal Temperature and Its Effect on Microbial Heat Resistance in Low-moisture Foods

Yalan ZHANG; Siqi LV; Shiqi ZHANG; Wen QIN; Shuxiang LIU

doi:10.13386/j.issn1002-0306.2021030241

Shipin gongye ke-ji (Mar 2022)

Water Activity at Isothermal Temperature and Its Effect on Microbial Heat Resistance in Low-moisture Foods

Yalan ZHANG,
Siqi LV,
Shiqi ZHANG,
Wen QIN,
Shuxiang LIU

Affiliations

Yalan ZHANG: College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
Siqi LV: College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
Shiqi ZHANG: College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
Wen QIN: College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
Shuxiang LIU: College of Food Science, Sichuan Agricultural University, Ya’an 625014, China

DOI: https://doi.org/10.13386/j.issn1002-0306.2021030241
Journal volume & issue: Vol. 43, no. 5
pp. 455 – 463

Abstract

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Water activity (aw) is the key factor defining low-moisture foods (LMFs, aw,25 ℃55 ℃). The microbial safety of LMFs and its microbial heat resistance parameters are first introduced in this article. Then the definition, detection methods, model predictions, influencing factors of aw,T and the effects of aw,T on microbial heat resistance of LMFs are summarized. Recognition and measurement of aw,T are beneficial for food industries to reduce the degree of LMFs microbial contamination and ensure consumers food safety.

Published in Shipin gongye ke-ji

ISSN: 1002-0306 (Print)
Publisher: The editorial department of Science and Technology of Food Industry
Country of publisher: China
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: http://www.spgykj.com/indexen.htm

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Abstract

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