Abstract：
:Water activity has historically been and continues to be recognised as a key concept in the area of food science. Despite its ubiquitous utilisation, it still appears as though there is confusion concerning its molecular basis, even within simple, single component solutions. Here, by close examination of the well-known Norrish equation and subsequent application of a rigorous statistical theory, we are able to shed light on such an origin. Our findings highlight the importance of solute-solute interactions thus questioning traditional, empirically based "free water" and "water structure" hypotheses. Conversely, they support the theory of "solute hydration and clustering" which advocates the interplay of solute-solute and solute-water interactions but crucially, they do so in a manner which is free of any estimations and approximations.
journal_name
Food Chemjournal_title
Food chemistryauthors
Maneffa AJ,Stenner R,Matharu AS,Clark JH,Matubayasi N,Shimizu Sdoi
10.1016/j.foodchem.2017.06.046subject
Has Abstractpub_date
2017-12-15 00:00:00pages
1133-1138eissn
0308-8146issn
1873-7072pii
S0308-8146(17)31029-4journal_volume
237pub_type
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