Water Activity at Isothermal Temperature and Its Effect on Microbial Heat Resistance in Low-moisture Foods

ZHANG Yalan; LV Siqi; ZHANG Shiqi; QIN Wen; LIU Shuxiang

doi:10.13386/j.issn1002-0306.2021030241

Volume 43 Issue 5

Feb. 2022

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Science and Technology of Food Industry > 2022 > 43(5): 455-463. > DOI: 10.13386/j.issn1002-0306.2021030241

ZHANG Yalan, LV Siqi, ZHANG Shiqi, et al. Water Activity at Isothermal Temperature and Its Effect on Microbial Heat Resistance in Low-moisture Foods[J]. Science and Technology of Food Industry, 2022, 43(5): 455−463. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021030241.

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Water Activity at Isothermal Temperature and Its Effect on Microbial Heat Resistance in Low-moisture Foods

ZHANG Yalan^1,,
LV Siqi¹,
ZHANG Shiqi¹,
QIN Wen^{1, 2},
LIU Shuxiang^{1, 2, ,}

1.
College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
2.
Institute of Food Processing and Safety, Sichuan Agricultural University, Ya’an 625014, China

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Received Date: March 18, 2021
Available Online: December 30, 2021

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Abstract

Abstract

Water activity (a_w) is the key factor defining low-moisture foods (LMFs, a_{w,25 ℃}<0.85), and also determines the heat resistance of microorganisms in LMFs. However, a_w of food is a temperature-dependent factor, and is highly influenced by food components and texture. When temperature rises, a_w has shown different trends of changes. Water activity at isothermal temperature (a_w,T) reflects the real-time a_w of foods during high-temperature pasteurization. Accurate measurement and calculation of a_w,T enable scholars to quantify the heat resistance parameters of microorganisms in LMFs, and to design, verify, and improve associated thermal pasteurization processes. However, commercial a_w meters can only conduct the measurement at low temperature range (20~50 ℃). Little is known on the a_w in the high temperature range (>55 ℃). The microbial safety of LMFs and its microbial heat resistance parameters are first introduced in this article. Then the definition, detection methods, model predictions, influencing factors of a_w,T and the effects of a_w,T on microbial heat resistance of LMFs are summarized. Recognition and measurement of a_w,T are beneficial for food industries to reduce the degree of LMFs microbial contamination and ensure consumers food safety.
- low-moisture foods,
- water activity at isothermal temperature,
- Salmonella,
- heat resistance

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References (60)

References

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