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Handbook of Processed Meats and Poultry Analysis Moisture And This article was downloaded by: 10.3.98.104 On: 27 Sep 2021 Access details: subscription number Publisher: CRC Press Informa Ltd Registered in England and Wales Registered Number: 1072954 Registered office: 5 Howick Place, London SW1P 1WG, UK Handbook of Processed Meats and Poultry Analysis Leo M.L. Nollet, Fidel Toldrá Moisture and Water Activity Publication details https://www.routledgehandbooks.com/doi/10.1201/9781420045338.ch3 Young W. Park Published online on: 12 Nov 2008 How to cite :- Young W. Park. 12 Nov 2008, Moisture and Water Activity from: Handbook of Processed Meats and Poultry Analysis CRC Press Accessed on: 27 Sep 2021 https://www.routledgehandbooks.com/doi/10.1201/9781420045338.ch3 PLEASE SCROLL DOWN FOR DOCUMENT Full terms and conditions of use: https://www.routledgehandbooks.com/legal-notices/terms This Document PDF may be used for research, teaching and private study purposes. Any substantial or systematic reproductions, re-distribution, re-selling, loan or sub-licensing, systematic supply or distribution in any form to anyone is expressly forbidden. The publisher does not give any warranty express or implied or make any representation that the contents will be complete or accurate or up to date. The publisher shall not be liable for an loss, actions, claims, proceedings, demand or costs or damages whatsoever or howsoever caused arising directly or indirectly in connection with or arising out of the use of this material. Chapter 3 Moisture and Water Activity Young W. Park Contents 3.1 Introduction ..................................................................................................................... 36 3.2 Properties of Water in a Food System ...............................................................................37 3.3 Water in Meat and Other Foods ...................................................................................... 38 3.4 Water Activity .................................................................................................................. 38 3.5 Mechanism of Drying Related to Moisture Determination ...............................................41 3.6 Sampling Methods for Moisture Determination .............................................................. 42 3.7 Methodologies of Moisture Determination ...................................................................... 43 3.7.1 Direct Methods .....................................................................................................45 3.7.1.1 Air-Oven Drying ....................................................................................45 3.7.1.2 Vacuum-Oven Drying ............................................................................51 3.7.1.3 Freeze-Drying .........................................................................................53 3.7.1.4 Distillation Methods ...............................................................................53 3.7.1.5 Karl Fischer Titration Method ...............................................................56 3.7.1.6 Chemical Desiccation ............................................................................58 3.7.1.7 Th ermogravimetric Method ...................................................................58 3.7.1.8 Gas Chromatography .............................................................................58 3.7.1.9 Application of Direct Methods in Moisture Determination ....................59 3.7.2 Indirect Methods ...................................................................................................59 3.7.2.1 Refractometry .........................................................................................59 3.7.2.2 Infrared Absorption Spectroscopy ...........................................................61 3.7.2.3 Near Infrared–Refl ectance Spectroscopy ................................................61 3.7.2.4 Microwave Absorption Method .............................................................63 3.7.2.5 Dielectric Capacitance ...........................................................................63 3.7.2.6 Conductivity Method ............................................................................63 35 © 2009 by Taylor & Francis Group, LLC Downloaded By: 10.3.98.104 At: 22:17 27 Sep 2021; For: 9781420045338, chapter3, 10.1201/9781420045338.ch3 CRC_45318_Ch003.indd 35 9/8/2008 2:46:02 PM 36 Ⅲ Handbook of Processed Meats and Poultry Analysis 3.7.2.7 Sonic and Ultrasonic Absorption ........................................................... 64 3.7.2.8 Cryoscopic Methods ..............................................................................64 3.7.2.9 Other Indirect Instrumental Methods ................................................... 64 3.7.2.10 Summary of Indirect Methods ................................................................65 References ..................................................................................................................................65 3.1 Introduction Moisture content is one of the most important and widely used indices in processing and testing foods [1]. Th e terms “water content” and “moisture content” have been used interchangeably in lit- erature to designate the amount of water present in foodstuff s and other substances [2,3]. Because dry matter content in food is inversely related to its moisture content, moisture content has great economic importance to the food processor and consumer. In meat, water or moisture is quantita- tively the most important component of the product, constituting up to 75% by weight. Th e amount of moisture is a measure of yield and quantity of food solids, and can be a direct index of economic value, stability, and quality of food products [1,2]. Th e abundance and chemi- cal reactivity of moisture, and the determination of its quantity, are of great concern to many industries such as food, paper, and plastics, where acceptable levels of moisture vary between materials and in some cases, very small quantities of moisture can adversely aff ect the quality of product [4]. Th e amount of water in food is also directly related to its water-holding capacity (WHC) as well as water-binding capacity. WHC is an important quality parameter for the economic value of meat. It is the ability of meat to retain the tissue water present in its structure [5]. Since meat is sold by weight, drip is unsightly to the consumer, and excessive drip is a negative determinant of meat quality. WHC is also important with respect to the manufacturing properties of the meat together with water-binding capacity, which is the ability of meat to bind added water [5]. Th e desirability of meat with low water-holding and water-binding capacity is dependent on the purposes of both retail consumption and manufacturing. Although the determination of moisture content in foods is highly important, the accurate analysis of moisture is frequently one of the most diffi cult tasks encountered by the food chem- ist. Th is is largely attributable to the diffi culty of complete separation of all the water from a food sample without causing simultaneous decomposition of the product [2]. Th e production of water by decomposition and loss in weight would aff ect the accuracy of the determination [2,6]. Th e loss of volatile constituents from the food is another diffi culty involved in moisture determination. Th e complexity of moisture assay will be dependent on the conditions of the food and the nature of other substances present [6,7]. Accurate, rapid, and simple methods of moisture assay applicable to all types of foods are continuously sought, although it may be doubtful that such a goal will ever be achieved [5]. However, an ideal method for moisture assay has been suggested [8]. Th e requirements are (a) to be rapid, (b) to be applicable to the broadest range of materials, (c) to be performable preferably even by nontechnical persons with brief training, (d) to use a readily available apparatus of low initial investment and low cost per test, (e) to have reasonable accuracy and good precision, and (f) to present no operational hazards. Analytical methods of moisture determination are usually selected for either rapidity or accuracy, even if both goals are simultaneously sought, especially in industry applications. © 2009 by Taylor & Francis Group, LLC Downloaded By: 10.3.98.104 At: 22:17 27 Sep 2021; For: 9781420045338, chapter3, 10.1201/9781420045338.ch3 CRC_45318_Ch003.indd 36 9/8/2008 2:46:03 PM Moisture and Water Activity Ⅲ 37 3.2 Properties of Water in a Food System Water is a ubiquitous substance in nature and is unusually reactive due to its high polarity [9]. Physically, water can be present in three diff erent forms as gas, liquid, and solid state. It exists in the gaseous state as monomolecular water vapor, in liquid state largely as dihydrol, in which two mole- cules of water are bound by hydrogen bond forces, and in several solid forms as ice varying in degree of association [10]. However, for moisture analysis, it is generally more important to recognize the diff erent types of interactions of water within a food rather than the physical state of water [11]. Historically, water in a foodstuff exists in two forms, known as “free” and “bound” [6]. How- ever, water can be classifi ed in at least three forms [2,11–14]. Th e fi rst form of water in foods exists as free water in the intergranular spaces and within the pores of the material. Such water serves as a dispersing medium for hydrophilic macromolecules such as proteins, gums, and
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