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Water activity in liquid food systems: A molecular scale interpretation

Research output: Contribution to journalArticle

  • Andrew J. Maneffa
  • Avtar S. Matharu
  • James H. Clark
  • Nobuyuki Matubayasi
  • Seishi Shimizu
Original languageEnglish
Pages (from-to)1133-1138
Number of pages6
JournalFood Chemistry
Volume237
DOIs
StateAccepted/In press - 7 Jul 2017

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.

Research areas

  • Kirkwood-Buff theory, Polyol, Statistical thermodynamics, Sugar, Water activity, Water structure

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    Rights statement: This is the final published version of the article (version of record). It first appeared online via Elsevier at https://doi.org/10.1016/j.foodchem.2017.06.046 . Please refer to any applicable terms of use of the publisher.

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    License: CC BY

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