Optimizing the Quality of Food Powder Products: The Challenges of Moisture-Mediated Phase Transformations.

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Annual review of food science and technology Pub Date : 2019-03-25 Epub Date: 2019-01-11 DOI:10.1146/annurev-food-032818-121224

Lisa J Mauer, Laurent Forny, Vincent D M Meunier, Lynne S Taylor

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引用次数: 5

Abstract

Water is ubiquitous in the environment and is present to varying degrees even within dry powder products and most ingredients. Water migration between the environment and a solid, or between different components of a product, may lead to detrimental physical and chemical changes. In efforts to optimize the quality of dry products, as well as the efficiency of production practices, it is crucial to understand the cause-effect relationships of water interactions with different solids. Therefore, this review addresses the basis of moisture migration in dry products, and the modes of water vapor interactions with crystalline and amorphous solids (e.g., adsorption, capillary condensation, deliquescence, crystal hydrate formation, absorption into amorphous solids) and related moisture-induced phase and state changes, and provides examples of how these moisture-induced changes affect the quality of the dry products.

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优化食品粉末产品的质量:水分介导相变的挑战。

水在环境中无处不在，甚至在干粉产品和大多数成分中也以不同程度存在。水在环境和固体之间，或在产品的不同成分之间的迁移，可能导致有害的物理和化学变化。为了优化干产品的质量，以及生产实践的效率，了解水与不同固体相互作用的因果关系是至关重要的。因此，本文综述了干货中水分迁移的基础，水蒸气与结晶和非晶固体的相互作用模式(如吸附、毛细凝结、潮解、晶体水合物形成、吸收成非晶固体)和相关的水分诱导相和状态变化，并举例说明了这些水分诱导的变化如何影响干货的质量。

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来源期刊

Annual review of food science and technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

22.40

自引率

0.80%

发文量

审稿时长

>12 weeks

期刊介绍： Since 2010, the Annual Review of Food Science and Technology has been a key source for current developments in the multidisciplinary field. The covered topics span food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; and applications of biotechnology and nanomaterials in food systems.