Water usability as a descriptive parameter of thermodynamic properties and water mobility in food solids

ARTICLE OPEN Water usability as a descriptive parameter of thermodynamic properties and water mobility in food solids Tingting Cui1,2,4 , Xukai Wu1,4 , Tian Mou 3 ✉ and Fanghui Fan 1,2 ✉ A classic problem in preservation is the microbes can grow in low-moisture foods. In this paper, the water sorption, and thermodynamic properties of glucose/WPI solid matrices were measured, while their molecular mobility was analyzed and associated with the microbial growth of D. Hansenii at various aw and 30...