Journal
FOOD CHEMISTRY
Volume 237, Issue -, Pages 1133-1138Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.06.046
Keywords
Water activity; Water structure; Statistical thermodynamics; Kirkwood-Buff theory; Sugar; Polyol
Funding
- Biotechnology and Biological Sciences Research Council [BB/P504919/1]
- Gen Foundation
- Japan Society for the Promotion of Science [15K13550, JP26240045]
- Elements Strategy Initiative for Catalysts and Batteries
- Post-K Supercomputing Project from the Ministry of Education, Culture, Sports, Science, and Technology
- HPCI System Research Project [hp170097, hp170221]
- Grants-in-Aid for Scientific Research [15K13550, 26240045] Funding Source: KAKEN
- BBSRC [1792715] Funding Source: UKRI
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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. (C) 2017 The Authors. Published by Elsevier Ltd.
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