Oscillating Self-organization of Hydration Water in Foods Derived by a Forced Temperature Cycling

Abstract

A forced cyclic temperature change operation (FCTCO) between 30 and -30 °C clearly demonstrated a forced oscillation of self-organization (FOS) of hydration water in six foods (squid, sardine, scallop, salmon, beef, and pork) through the use of a specified parameter, ??C (the correlation time of a water molecule proton, s). The FOS, described as a function of 1/??C (molecular mobility, s-1), was distinguished based on the variety of water species and the kind of food. The oscillating modes obtained demonstrated the existence of two different water species regions, -A1 and -A2, which were divided at ??C = 10-8 s (= C??C). The amplitude (a) of the FOS for water species-A1 was larger than that for water species-A2. Water species-A1 was characterized as a weakly restricted species with a higher 1/??C and larger a, whereas water species- A2 was recognized as a strongly restricted species with a lower ??C and smaller a. The probability of self-organization showed a linear dependency as a function of the amount of self-organized water (ASOW).