Construct · 1 fields · 1 citations

critical water activity: a standalone construct

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criticalwater activity1 CONSTRUCTCritical water activityKATZ · FOOD PHYSICS

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Food physics

the water activity above which a dry crisp food loses its crispness sharply, tied to plasticization of its glassy matrix.

In food physics, critical water activity refers to the water activity above which a dry crisp food loses its crispness sharply, tied to plasticization of its glassy matrix. This meaning comes from Katz (1981) in Journal of Food Science.[1]

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Nearby constructs

matrix3 fields · 4 citationsjingle · one word, three constructsplasticization1 fields · 1 citationsanchor · a standalone constructwater activity1 fields · 2 citationsanchor · a single construct in food science

References

  1. Katz, E. E., & Labuza, T. P. (1981). Effect of Water Activity on the Sensory Crispness and Mechanical Deformation of Snack Food Products. Journal of Food Science, 46(2), 403-409. https://doi.org/10.1111/j.1365-2621.1981.tb04871.x

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