Challenges beyond F-Value, Water Activity and Glass Transition Concept in Determining Food Stability

Authors

  • Mohammad Safiur Rahman Department of Food Science and Nutrition, College of Agricultural and Marine Sciences Sultan Qaboos University, Muscat, Sultanate of Oman

DOI:

https://doi.org/10.3329/jce.v27i1.15858

Abstract

Theoretical concepts of F-value, water activity and glass transition are the most successful in determining food stability during food processing and storage. The water activity and glass transition concepts are progressed by combining these concepts in a stability map named as state diagram. The first part of this paper provides stability criteria based on Fvalue, water activity, glass transition and state diagram. The second part explains the recently proposed macro-micro region concept in the state diagram. In this concept, 13 micro-regions are mapped and then relative stability criteria between the micro-regions are postulated. Final part presents real challenges in combing different hurdles in food preservation.

DOI: http://dx.doi.org/10.3329/jce.v27i1.15858

Journal of Chemical Engineering, IEB Vol. ChE. 27, No. 1, June 2012: 48-52

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Published

2013-07-27

How to Cite

Rahman, M. S. (2013). Challenges beyond F-Value, Water Activity and Glass Transition Concept in Determining Food Stability. Journal of Chemical Engineering, 27(1), 48–52. https://doi.org/10.3329/jce.v27i1.15858

Issue

Vol. 27 (2012)

Section

Articles

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© The Authors

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