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Water is the primary solvent present in all foods.To best understand its contribution to the properties of the foods,descriptors that quantify its solvent contribution are necessary.Such descriptors evolve from a thermodynamic approach.The application of water activity (RVP) as a descriptor has a successful history,and can be correlated with many properties associated with reactivity and stability.Later developments also examined the phase and state behavior of the aqueous systems,and provided further understanding of the contribution of the water to the system behavior.This presentation will discuss the determination and use of RVP and phase and state diagrams as appropriate metrics for the description of the role of water in foods,and examine the pros and cons of such an approach.