Abstract
The effect of water activity on chemical reactions which are important to food stability has been studied extensively. Glass transition theory considers the effect of the state of a system on reactions and is a relatively new approach for understanding the stability of foods. The role of water in chemical reaction rates is examined based on these two approaches. The Arrhenius model has traditionally been used to describe the temperature dependence of chemical reaction rates. An approach developed by Williams, Landel and Ferry may also be applicable for describing the temperature dependence of chemical reactions within some food systems. These two approaches are examined, with emphasis on the applicability and application of each approach.
Original language | English (US) |
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Pages (from-to) | 271-289 |
Number of pages | 19 |
Journal | Journal of Food Engineering |
Volume | 22 |
Issue number | 1-4 |
DOIs | |
State | Published - 1994 |