Question 1

How does water vapor partition from a liquid into the surrounding gas?

H2Og H2Og H2Og

H2O l H2Ol H2O l

H2Ol

H2Ol

H2Ol

Vapor Pressure of Pure Water

1

Vapor pressure /atm

0.8 0.6 0.4 0.2 0 0 20 40 60 80 100 Temperature/ oC

Vapor Phase above Water

Water will evaporate until the moisture content reaches a temperature dependant equilibrium. Or in an open container, eventually all of the water will evaporate

Question 2
How does water vapor partition from a solution into the surrounding gas?

H2Og H2Og H2Og

H2Ol solute

solute

H2Ol solute

H2O l

solute H O 2 l

Vapor Pressure above a Solution

Vapor pressure of water p0

0 Mole fraction of water

Vapor above a Solution

A solution will lose moisture to the atmosphere The partial pressure of water above the solution is reduced by the presence of solute Vapor pressure depends on concentration of solute as well as temperature

Saturated Solutions
Liquid phase concentration =solubility limit

Vapor pressure of water

Solubility limit
p0

0 Mole fraction of water

Question 3
How does the partitioning of water vapor from a solution depend on solution composition?

Vapor pressure of water

p0

0 Mole fraction of water

Vapor Depends on Solution Composition

Non-ideal properties of solutions mean some have a greater affinity for water than others. The vapor pressure will always be less than above pure water but not necessarily the same over all solutions Different saturated solutions will have different partial pressures of water

Question 4
What happens when two different solutions are placed in the same container?

Two solutions/One container

Both solutions will exchange water with the atmosphere The whole system will finally come to equilibrium The equilibrium concentration of both solutions will be such that they are in equilibrium with the atmosphere. The moisture content need not be the same. The partial pressure will be.

Water Activity
aw=p/po~%ERH

Partial pressure of water above the solution normalized to the partial pressure above pure water.

Question 5
How do these analogies translate to food?

The typical water activity of some foodstuffs Type of product Fresh meat and fish Bread Aged cheddar Jams and jellies Plum pudding Dried fruit Cookies Milk powder Instant coffee Water Activity (aw) .99 .95 .85 .8 .8 .6 .3 .2 .2

Undissolved solute

Moisture Sorption Isotherm

Moisture content (d.w.b.)

aw

Moisture Sorption Isotherm

Moisture content (d.w.b.)

aw

Moisture Sorption Isotherm

Moisture content (d.w.b.) Zone 2

Zone 1

Zone 3

aw

Temperature Dependency
Moisture content (d.w.b.)

cold

hot aw

Sorption and Desorption

Moisture content (d.w.b.)

desorption

sorption

Moisture Sorption Isotherms

Highly product specific (physical and chemical structure) Highly temperature dependant Show sorption/desorption hysteresis Affect both physical/chemical reactivity of the food and the dynamics of water transport

Zones in Isotherms
Zone 3: Bulk water Zone 2: Loosely bound water Zone 1: Tightly bound water.

Reaction Rates and Water Activity

Moisture content (d.w.b.) log (RATE) Microbial growth aw

Rate of Oxidation of Potato Chips

100

Relative rate constant

10

Monolayer moisture
0.1 0 0.2 0.4 aw 0.6 0.8

The GAB Model

m0Ckaw M (1 kaw )(1 kaw Ckaw )

Moisture content (dwb)

0.15 0.1 0.05 0 0 0.5 aw

mo monolayer value K multilayer parameter C temperature dependency parameter

Texture Changes
Moisture content (d.w.b.)

Crispy/crunchy Soft

0.2-0.5

Powder Changes
Moisture content (d.w.b.)

Free flowing Agglomerated

~0.4

Dynamics of Moisture Exchange

Moisture Sorption Isotherm

Moisture content (d.w.b.)

aw

Moisture Sorption Isotherm

Moisture content (d.w.b.)

aw

Multicomponent Foods
Cheese and crackers Baked products and filling Cereal and fruit Yogurt and cereal Ice cream and cone

PowerBar

INGREDIENTS: High Fructose Corn Syrup With Grape And Pear Juice Concentrate, Maltodextrin, Raisins, Milk Protein Isolate, Whole Oats, Oat Bran, Rice Crisps (Milled Rice, Rice Bran), Brown Rice, Almond Butter, Glycerin, Natural Flavors, Spices MINERALS: Calcium Phosphate, Magnesium Carbonate, Zinc Gluconate, Iron (Ferrous Fumarate), Copper Gluconate, Chromium Aspartat VITAMINS: Vitamin C (Ascorbic Acid), Vitamin E Acetate, Vitamin B3 (Niacin), Pantothenic Acid (Calcium Pantothenate), Vitamin B6 (Pyridoxine Hydrochloride), Vitamin B2 (Riboflavin), Vitamin B1 (Thiamin Hydrochloride), Folic Acid, Biotin, Vitamin B12, ESSENTIAL AMINO ACIDS: Leucine, Valine, Isoleucine.

Macaroni into 2-cup microwavable cereal bowl. Add 2/3 cup water. Macaroni and water, uncovered, on HIGH 3-1/2 to 4 minutes or until Macaroni is tender. DO NOT DRAIN. Some water remaining in bowl is desirable and necessary to make cheese sauce.
CAUTION: Bowl will be Very Hot.

Cheese Sauce Mix; mix well. If cheese sauce appears thin, do not put back in microwave. Cheese sauce will thicken upon standing.

Raisin Bran
Kellogg's
Whole wheat, raisins, wheat bran, sugar, high fructose corn syrup, salt, malt flavoring, niacinamide, reduced iron, zinc oxide, pyridoxine hydrochloride (vitamin B6), riboflavin (vitamin B2), thiamin hydrochloride (vitamin B1), vitamin A palmitate, folic acid, vitamin B12 and vitamin D.
Shelf Life 12 Months

Did you know results from a recent in-home taste test with raisin bran users - like you - showed that our flakes are crispier than Kellogg's Raisin Bran's and stay crispier longer in milk?

Humectants
e.g.: sucrose, propylene glycol, glycerol Be careful of:
Solubility, MW Flavor Crystallization on storage Chemical reactivity Toxicity