Protection of Foods by Drying
455
it decreases with increasing moisture. T g has been proposed as a parameter that is a better predictor
of shelf-stability in IMF systems than a w .
31,32
The validity and utility of the above concept for IMF systems remains to be established on a wider
scale. It has been examined by one group and has not been found to be a better alternative than a w for
predicting microbial activity in foods.
8
REFERENCES
1. Acott, K.M., and T.P. Labuza. 1975. Inhibition of Aspergillus niger in an intermediate moisture food system. J. Food Sci.
40:137–139.
2. Acott, K.M., A.E. Sloan, and T.P. Labuza. 1976. Evaluation of antimicrobial agents in a microbial challenge study for an
intermediate moisture dog food. J. Food Sci. 41:541–546.
3. Bone, D. 1973. Water activity in intermediate moisture foods. Food Technol. 27(4):71–76.
4. Bone, D.P. 1969. Water activity—Its chemistry and applications. Food Prod. Dev. 3(5):81–94.
5. Boylan, S.L., K.A. Acott, and T.P. Labuza. 1976. Staphylococcus aureus challenge study in an intermediate moisture food.
J. Food Sci. 41:918–921.
6. Brockmann, M.C. 1970. Development of intermediate moisture foods for military use. Food Technol. 24:896–900.
7. Burke, R.F., and R.V. Decareau. 1964. Recent advances in the freeze-drying of food products. Adv. Food Res. 13:1–88.
8. Chirife, J., and M.D.P. Buera. 1994. Water activity, glass transition and microbial stability in concentrated/semimoist food
systems. J. Food Sci. 59:921–927.
9. Collins, J.L., and A.K. Yu. 1975. Stability and acceptance of intermediate moisture, deep-fried catfish. J. Food Sci. 40:858–
863.
10. Davis, R.J. 1963. Viability and behavior of lyophilized cultures after storage for twenty-one years. J. Bacteriol. 85:486–487.
11. Desrosier, N.W. 1963. The Technology of Food Preservation. New York: Van Nostrand Reinhold.
12. Fennema, O., and W.D. Powrie. 1964. Fundamentals of low-temperature food preservation. Adv. Food Res. 13:219–347.
13. Fry, R.M., and R.I.N. Greaves. 1951. The survival of bacteria during and after drying. J. Hyg. 49:220–246.
14. Gooding, E.G.B. 1962. The storage behaviour of dehydrated foods. In Recent Advances in Food Science, ed. J. Hawthorn
and J.M. Leitch, Vol. 2, 22–38. London: Butterworths.
15. Haas, G.J., D. Bennett, E.B. Herman, and D. Collette. 1975. Microbial stability of intermediate moisture foods. Food Prod.
Dev. 9(4):86–94.
16. Hardman, T.M. 1976. Measurement of water activity. Critical appraisal of methods. In Intermediate Moisture Foods, ed.
R. Davies, G.G. Birch, and K.J. Parker, 75–88. London: Applied Science.
17. Harper, J.C., and A.L. Tappel. 1957. Freeze-drying of food products. Adv. Food Res. 7:171–234.
18. Hsieh, F.-H., K. Acott, and T.P. Labuza. 1976. Death kinetics of pathogens in a pasta product. J. Food Sci. 41:516–519.
19. Kaplow, M. 1970. Commercial development of intermediate moisture foods. Food Technol. 24:889–893.
20. Karel, M. 1976. Technology and application of new intermediate moisture foods. In Intermediate Moisture Foods, ed. R.
Davies, G.G. Birch, and K.J. Parker, 4–31. London: Applied Science.
21. Labuza, T.P. 1968. Sorption phenomena in foods. Food Technol. 22:263–272.
22. Labuza, T.P., S. Cassil, and A.J. Sinskey. 1972. Stability of intermediate moisture foods 2. Microbiology. J. Food Sci.
37:160–162.
23. May, K.N., and L.E. Kelly. 1965. Fate of bacteria in chicken meat during freeze-dehydration, rehydration, and storage.
Appl. Microbiol. 13:340–344.
24. Meryman, H.T. 1966. Freeze-drying. In Cryobiology, ed. H.T. Meryman, Chap. 13. New York: Academic Press.
25. Mossel, D.A.A., and M. Ingram. 1955. The physiology of the microbial spoilage of foods. J. Appl. Bacteriol. 18:232–
268.
26. Pitt, J.I., and J.H.B. Christian. 1968. Water relations of xerophilic fungi isolated from prunes. Appl. Microbiol. 16:1853–
1858.
27. Plitman, M., Y. Park, R. Gomez, and A.J. Sinskey. 1973. Viability of Staphylococcus aureus in intermediate moisture
meats. J. Food Sci. 38:1004–1008.
455
it decreases with increasing moisture. T g has been proposed as a parameter that is a better predictor
of shelf-stability in IMF systems than a w .
31,32
The validity and utility of the above concept for IMF systems remains to be established on a wider
scale. It has been examined by one group and has not been found to be a better alternative than a w for
predicting microbial activity in foods.
8
REFERENCES
1. Acott, K.M., and T.P. Labuza. 1975. Inhibition of Aspergillus niger in an intermediate moisture food system. J. Food Sci.
40:137–139.
2. Acott, K.M., A.E. Sloan, and T.P. Labuza. 1976. Evaluation of antimicrobial agents in a microbial challenge study for an
intermediate moisture dog food. J. Food Sci. 41:541–546.
3. Bone, D. 1973. Water activity in intermediate moisture foods. Food Technol. 27(4):71–76.
4. Bone, D.P. 1969. Water activity—Its chemistry and applications. Food Prod. Dev. 3(5):81–94.
5. Boylan, S.L., K.A. Acott, and T.P. Labuza. 1976. Staphylococcus aureus challenge study in an intermediate moisture food.
J. Food Sci. 41:918–921.
6. Brockmann, M.C. 1970. Development of intermediate moisture foods for military use. Food Technol. 24:896–900.
7. Burke, R.F., and R.V. Decareau. 1964. Recent advances in the freeze-drying of food products. Adv. Food Res. 13:1–88.
8. Chirife, J., and M.D.P. Buera. 1994. Water activity, glass transition and microbial stability in concentrated/semimoist food
systems. J. Food Sci. 59:921–927.
9. Collins, J.L., and A.K. Yu. 1975. Stability and acceptance of intermediate moisture, deep-fried catfish. J. Food Sci. 40:858–
863.
10. Davis, R.J. 1963. Viability and behavior of lyophilized cultures after storage for twenty-one years. J. Bacteriol. 85:486–487.
11. Desrosier, N.W. 1963. The Technology of Food Preservation. New York: Van Nostrand Reinhold.
12. Fennema, O., and W.D. Powrie. 1964. Fundamentals of low-temperature food preservation. Adv. Food Res. 13:219–347.
13. Fry, R.M., and R.I.N. Greaves. 1951. The survival of bacteria during and after drying. J. Hyg. 49:220–246.
14. Gooding, E.G.B. 1962. The storage behaviour of dehydrated foods. In Recent Advances in Food Science, ed. J. Hawthorn
and J.M. Leitch, Vol. 2, 22–38. London: Butterworths.
15. Haas, G.J., D. Bennett, E.B. Herman, and D. Collette. 1975. Microbial stability of intermediate moisture foods. Food Prod.
Dev. 9(4):86–94.
16. Hardman, T.M. 1976. Measurement of water activity. Critical appraisal of methods. In Intermediate Moisture Foods, ed.
R. Davies, G.G. Birch, and K.J. Parker, 75–88. London: Applied Science.
17. Harper, J.C., and A.L. Tappel. 1957. Freeze-drying of food products. Adv. Food Res. 7:171–234.
18. Hsieh, F.-H., K. Acott, and T.P. Labuza. 1976. Death kinetics of pathogens in a pasta product. J. Food Sci. 41:516–519.
19. Kaplow, M. 1970. Commercial development of intermediate moisture foods. Food Technol. 24:889–893.
20. Karel, M. 1976. Technology and application of new intermediate moisture foods. In Intermediate Moisture Foods, ed. R.
Davies, G.G. Birch, and K.J. Parker, 4–31. London: Applied Science.
21. Labuza, T.P. 1968. Sorption phenomena in foods. Food Technol. 22:263–272.
22. Labuza, T.P., S. Cassil, and A.J. Sinskey. 1972. Stability of intermediate moisture foods 2. Microbiology. J. Food Sci.
37:160–162.
23. May, K.N., and L.E. Kelly. 1965. Fate of bacteria in chicken meat during freeze-dehydration, rehydration, and storage.
Appl. Microbiol. 13:340–344.
24. Meryman, H.T. 1966. Freeze-drying. In Cryobiology, ed. H.T. Meryman, Chap. 13. New York: Academic Press.
25. Mossel, D.A.A., and M. Ingram. 1955. The physiology of the microbial spoilage of foods. J. Appl. Bacteriol. 18:232–
268.
26. Pitt, J.I., and J.H.B. Christian. 1968. Water relations of xerophilic fungi isolated from prunes. Appl. Microbiol. 16:1853–
1858.
27. Plitman, M., Y. Park, R. Gomez, and A.J. Sinskey. 1973. Viability of Staphylococcus aureus in intermediate moisture
meats. J. Food Sci. 38:1004–1008.