Food Stability Beyond Water Activity and Glass Transtion: Macro-Micro Region Concept in the State Diagram

Figures & data

Figure 1 Microbial response at low water activity.

Figure 2 Concepts of BET mono and multi layers water.

Figure 3 Updated stability diagram based on the water activity concepts.

Figure 4 State diagram proposed by Levine and Slade showing 5 macro-regions.

Figure 5 Second order transition in foods identified by DSC thermogram. A: ideal second order transition, B: non-ideal second order transition.

Figure 6 State diagram showing different macro-micro regions (updated from Rahman [22]).

Figure 7 Identification of (T_m ′) _a , (T_g ′′′) _a , T_m ′, T_g ′′′, T_g ′′, or T_g ′ in the state diagram.

Rahman , M.S. 2006 . State diagram of foods: Its potential use in food processing and product stability . Trends in Food Science and Technology , 17 : 129 – 141 .

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