GUSTAVO V. BARBOSA-CÁNOVAS is Professor of Food Engineering and Director of the Center for Nonthermal Processing of Food at Washington State University, Pullman, WA, USA. ANTHONY J. FONTANA, JR. is Technical Services Manager, ALS Global USA, Corp., Irvine, CA. SHELLY J. SCHMIDT is Professor of Food Chemistry in the Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA. THEODORE P. LABUZA is Morse Alumni Distinguished Professor of Food Science and Engineering in the Department of Food Science and Nutrition at the University of Minnesota, Saint Paul, MN, USA.

• Dedication vPreface to the Second Edition ixPreface to the First Edition xiList of Contributors xiii1. Introduction: Historical Highlights of Water Activity Research 1Jorge Chirife and Anthony J. Fontana, Jr.2. Water Activity: Fundamentals and Relationships 13David S. Reid3. Water Activity and Glass Transition 27Yrjö H. Roos4. State and Supplemented Phase Diagrams for the Characterization of Food 45Yrjö H. Roos5. Water Mobility in Foods 61Shelly J. Schmidt6. Water–Solid Interactions in Food Ingredients and Systems 123Lisa J. Mauer7. Water Activity Prediction and Moisture Sorption Isotherms 161Theodore P. Labuza and Bilge Altunakar8. Measurement of Water Activity, Moisture Sorption Isotherm, and Moisture Content of Foods 207Anthony J. Fontana, Jr. and Brady P. Carter9. Moisture Effects on Food’s Chemical Stability 227Leonard N. Bell10. Water Activity and Physical Stability 255Gaëlle Roudaut11. Enthalpy Relaxation and Food Stability 271Roopesh M. Syamaladevi, Shelly J. Schmidt, Gustavo V. Barbosa‐Cánovas, and Shyam S. Sablani12. Diffusion and Sorption Kinetics of Water in Foods 287Theodore P. Labuza and Bilge Altunakar13. Applications for Dynamic Moisture Sorption Profiles in Foods 311Brady P. Carter14. Effects of Water Activity (aw) on Microbial Stability as a Hurdle in Food Preservation 323María S. Tapia, Stella M. Alzamora, and Jorge Chirife15. Baroprotective Effect from Reduced aw 357Avelina Franco‐Vega, Fátima Reyes‐Jurado, Nelly Ramirez‐Corona, Enrique Palou, and Aurelio Lopez‐Malo16. Principles of Intermediate‐Moisture Foods and Related Technology 385Petros S. Taoukis and Michelle Richardson17. Desorption Phenomena in Food Dehydration Processes 425Gustavo V. Barbosa‐Cánovas and Pablo Juliano18. Humidity Caking and Its Prevention 453Micha Peleg19. Selected Applications of Water Activity Management in the Food Industry 465Zamantha Escobedo‐Avellaneda, Verónica Rodriguez‐Martínez, Vinicio Serment‐Moreno, Gonzalo Velázquez, Jorge Welti‐Chanes, and J. Antonio Torres20. Water Relations in Confections 483Jade McGill and Richard W. Hartel21. Applications of Probabilistic Engineering in Food Moisture Management to Meet Product Quality, Safety, and Shelf‐Life Requirements 501Verónica Rodriguez‐Martínez, Gonzalo Velázquez, Jorge Welti‐Chanes, and J. Antonio Torres22. Applications of Water Activity in Nonfood Systems 521Anthony J. Fontana, Jr. and Gaylon S. Campbell23. The Future of Water Activity in Food Processing and Preservation 535Cynthia M. Stewart, Kenneth A. Buckle, and Martin B. ColeAppendicesA Water Activity of Saturated Salt Solutions 553Anthony J. Fontana, Jr.B Water Activity of Unsaturated Salt Solutions at 25°C 557Anthony J. Fontana, Jr.C Water Activity, Isotherm, and Glass Transition Equations 561Anthony J. Fontana, Jr. and Shafiur RahmanD Minimum Water Activity Limits for Growth of Microorganisms 571Anthony J. Fontana, Jr.E Water Activity Values of Select Food Ingredients and Products 573Shelly J. Schmidt and Anthony J. Fontana, Jr.F Water Activity Values of Select Consumer and Pharmaceutical Products 593Anthony J. Fontana, Jr. and Shelly J. SchmidtIndex 595

GUSTAVO V. BARBOSA-CÁNOVAS is Professor of Food Engineering and Director of the Center for Nonthermal Processing of Food at Washington State University, Pullman, WA, USA. ANTHONY J. FONTANA, JR. is Technical Services Manager, ALS Global USA, Corp., Irvine, CA. SHELLY J. SCHMIDT is Professor of Food Chemistry in the Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA. THEODORE P. LABUZA is Morse Alumni Distinguished Professor of Food Science and Engineering in the Department of Food Science and Nutrition at the University of Minnesota, Saint Paul, MN, USA.

• Dedication vPreface to the Second Edition ixPreface to the First Edition xiList of Contributors xiii1. Introduction: Historical Highlights of Water Activity Research 1Jorge Chirife and Anthony J. Fontana, Jr.2. Water Activity: Fundamentals and Relationships 13David S. Reid3. Water Activity and Glass Transition 27Yrjö H. Roos4. State and Supplemented Phase Diagrams for the Characterization of Food 45Yrjö H. Roos5. Water Mobility in Foods 61Shelly J. Schmidt6. Water–Solid Interactions in Food Ingredients and Systems 123Lisa J. Mauer7. Water Activity Prediction and Moisture Sorption Isotherms 161Theodore P. Labuza and Bilge Altunakar8. Measurement of Water Activity, Moisture Sorption Isotherm, and Moisture Content of Foods 207Anthony J. Fontana, Jr. and Brady P. Carter9. Moisture Effects on Food’s Chemical Stability 227Leonard N. Bell10. Water Activity and Physical Stability 255Gaëlle Roudaut11. Enthalpy Relaxation and Food Stability 271Roopesh M. Syamaladevi, Shelly J. Schmidt, Gustavo V. Barbosa‐Cánovas, and Shyam S. Sablani12. Diffusion and Sorption Kinetics of Water in Foods 287Theodore P. Labuza and Bilge Altunakar13. Applications for Dynamic Moisture Sorption Profiles in Foods 311Brady P. Carter14. Effects of Water Activity (aw) on Microbial Stability as a Hurdle in Food Preservation 323María S. Tapia, Stella M. Alzamora, and Jorge Chirife15. Baroprotective Effect from Reduced aw 357Avelina Franco‐Vega, Fátima Reyes‐Jurado, Nelly Ramirez‐Corona, Enrique Palou, and Aurelio Lopez‐Malo16. Principles of Intermediate‐Moisture Foods and Related Technology 385Petros S. Taoukis and Michelle Richardson17. Desorption Phenomena in Food Dehydration Processes 425Gustavo V. Barbosa‐Cánovas and Pablo Juliano18. Humidity Caking and Its Prevention 453Micha Peleg19. Selected Applications of Water Activity Management in the Food Industry 465Zamantha Escobedo‐Avellaneda, Verónica Rodriguez‐Martínez, Vinicio Serment‐Moreno, Gonzalo Velázquez, Jorge Welti‐Chanes, and J. Antonio Torres20. Water Relations in Confections 483Jade McGill and Richard W. Hartel21. Applications of Probabilistic Engineering in Food Moisture Management to Meet Product Quality, Safety, and Shelf‐Life Requirements 501Verónica Rodriguez‐Martínez, Gonzalo Velázquez, Jorge Welti‐Chanes, and J. Antonio Torres22. Applications of Water Activity in Nonfood Systems 521Anthony J. Fontana, Jr. and Gaylon S. Campbell23. The Future of Water Activity in Food Processing and Preservation 535Cynthia M. Stewart, Kenneth A. Buckle, and Martin B. ColeAppendicesA Water Activity of Saturated Salt Solutions 553Anthony J. Fontana, Jr.B Water Activity of Unsaturated Salt Solutions at 25°C 557Anthony J. Fontana, Jr.C Water Activity, Isotherm, and Glass Transition Equations 561Anthony J. Fontana, Jr. and Shafiur RahmanD Minimum Water Activity Limits for Growth of Microorganisms 571Anthony J. Fontana, Jr.E Water Activity Values of Select Food Ingredients and Products 573Shelly J. Schmidt and Anthony J. Fontana, Jr.F Water Activity Values of Select Consumer and Pharmaceutical Products 593Anthony J. Fontana, Jr. and Shelly J. SchmidtIndex 595