WATER ACTIVITY. and its influence on product safety BERNASCONI MARKUS SALES DIRECTOR WATER ACTIVITY / NOVASINA AG
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1 WATER ACTIVITY and its influence on product safety BERNASCONI MARKUS SALES DIRECTOR WATER ACTIVITY / NOVASINA AG
2 2 Are You Aware?? 1/3 (one third!!) of our food goes to waste! and elsewhere people are starving
3 3 Reasons Food is put to waste because Shelf-life is expired ( Best before date) Food is contaminated by molds, bacteria or pathogens Overproduction
4 4 Are you aware? IT IS ALL ABOUT Optimizing production can put thousands of dollars in your company s pocket Knowing shelf-life and chemical/physical properties of your product -> constant quality -> more consumer trust, -> more dollars in your company s pocket
5 5 What to do? Call the Shelf-Life Heroes? Better think about preventive actions!
6 6 Approach There is one parameter which can assist you WATER ACTIVITY (aw) Water Activity can help you to Minimize microbiological risk / optimize shelf-life Find measures to keep physical properties of the product Reduce possible chemical reactions in your product
7 7 What Is Water Activity?!? Food stuff Cosmetics Pharma Products etc. A closer look Water activity is the amount of free or available water in a product. The degree of availability of water is measured by water activity (aw )
8 8 Where is the Difference? Water Activity = Moisture Content? Water Activity correspond to free available water Moisture corresponds to free + bound (total) water Water Activity and Moisture Content is not the same!!!
9 9 Definition of Water Activity Definition a w = water vapour pressure over sample* saturation vapour pressure of pure water* * at the same temperature C P (H2O) P (H2O) More convenient and easier to manage: aw = Equilibrium Relative Humidity = ERH (%) / 100
10 10 What to do with the Value? The value is dimension-less (X.YY aw) You need tables to convert information i.e. water activity vs. microbial growth
11 11 Influences on Water Activity Colligative effects or solute interactions Vapor pressure depression by particles in solution (ions etc.) Matrix effects or surface interactions Van der Waals or ionic forces Capillary effects It is a combination of these factors in a food or pharmaceutical product that reduces the water activity
12 15 Temperature The Bad Guy There is NO reliable aw-measurement without temperature considerations! As higher the aw-value, the bigger the influence of temperature! Example: Potatoes at different temperatures with constant moisture (always 25%) Aw value at 0 C Aw value at 20 C Aw value at 40 C Aw value at 60 C Aw value at 80 C = 0.76aw = 0.80aw = 0.83aw = 0.85aw = 0.90aw AW value at 100 C = 0.93aw
13 16 Influence of aw on the Product Water activity is jointly responsible for The growth of undesirable organisms such as bacteria or molds, which produce toxins or other harmful substances Chemical/biochemical reactions (e.g. Maillard reaction)
14 17 Influence on Reaction Rate Most reaction rates increase with increasing water activity Most reaction rates correlate better with the water activity than moisture content Water may act as: Solvent Reactant Change the mobility of reactants (viscosity)
15 18 Microbial Growth microbial Reaction Rate 0.2 a w 0.4 a w 0.6 a w 0.8 a w 1.0 a w Water activity ( Wasseraktivität ) Decreasing quickly with declining aw-value. There is no microbial growth below 0.6a w!
16 19 Enzyme Activity Minimal water content required for functionality Changes in nutritional value, color and flavor Water influences denaturation (hydrolysis, deamidation or oxidation) Reaction Rate Enzymes 0.2 a w 0.4 a w 0.6 a w 0.8 a w 1.0 a w Water activity ( Wasseraktivität )
17 20 Lipid Oxidation Oxidation is one of the major causes of food spoilage and it is initiated by metal ions. Oxydation Reaction Rate 0.2 a w 0.4 a w 0.6 a w 0.8 a w 1.0 a w Water activity ( Wasseraktivität )
18 21 Lipid Oxidation Reasons for anti-oxidative effect (range aw) Reduced oxygen diffusion Less available metal ions due to bonding with water molecules Causes of pro-oxidative effect (range aw) Increased mobility of the reactants (metal ions and oxygen) Increased dissolution of catalysts Surface extension by swelling
19 22 Non-Enzymatic Reactions Mainly protein denaturation and browning Non-enzymatic browning causes the most noticeable changes. Reaction Rate Browning 0.2 a w 0.4 a w 0.6 a w 0.8 a w 1.0 a w Water activity ( Wasseraktivität )
20 23 Maillard Reaction Complex series of reactions, free amines (amino acids) and carbonyl groups (reducing sugars) reaction. Mainly temperature induced. Affects nutritional value, color, taste, aroma and texture of a product May increase or decrease the acceptability of food Desirable changes: caramelization, roasted coffee, bread crust, etc. Undesirable changes: darkening of milk powder, changes of dried meat (becoming hard and bitter), loss of proteins
21 24 Nutrient Degradation Vitamins are essential food components preservation during the processing of food is of crucial importance. High aw-values lead to degradation and loss of vitamins. Reaction Rate Vitamins 0.2 a w 0.4 a w 0.6 a w 0.8 a w 1.0 a w Water activity ( Wasseraktivität )
22 25 Physical Properties Texture Water migration Flow properties of powders Caking and Clumping
23 26 Texture Hard or crispy products Low water activity Break when physically stressed Soften once exposed -> aw up Soft products Intermediate to high aw Bend when physically stressed Are moist, juicy, tender and chewy Harden once exposed -> aw down
24 27 Texture Solutions to maintain texture: Keep water activity within critical limits for proper texture Prevent moisture migration in multi-component products Use barrier packaging for inhibiting moisture transfer with environment
25 28 Water Migration Two ingredients may have the same moisture content, but totally different aw-values. Water migrates from high aw to regions of low aw, and not between areas of unequal moisture content! Water migration between different layers of a multicomponent food causes un-desirable texture changes. Rate of migration depends on structure / diffusion properties.
26 29 Water Migration Moisture migration can lead to: Texture changes Microbial growth Degradation reactions Organoleptic changes Examples of multi-component products: Bakery products Ice cream in cone Pizza (crust - sauce - meat etc.) 29
27 30 Water Migration Solutions Water migration can be reduced by knowing and influencing the various levels of aw-values Create equal water activity levels of all components Retard diffusion process within components (higher viscosity) Use edible barriers Separate packaging
28 31 Flow Properties / Caking Caking is a water activity, time and temperature dependent process Free flowing powder is transformed into lumps or agglomerated solid This problem is all-equal in food and pharmaceutical industries
29 32 Flow Properties / Caking To preserve free flowing property and prevent the caking of a powder the following methods can used: Dehydration to lower water content Conditioning at low air humidity and use sealed packaging Storage at low temperature Add additives and anti-caking-substances
30 33 Influence of aw on the Product The following properties of a product are affected: Microbiological stability Shelf-life Food safety Chemical stability Content of proteins and vitamins Reactivity of ingredients (enzymes) Physical stability Colour, taste and nutritional value Solubility and texture
31 34 Industries Water Activity Measurement is used for quality control of Meat / Fish Bakery Cheese /Dairy Pasta / Dried Products Processed Food Chocolate / Candy / Sweets Pharmaceutical Products Cosmetics Pet Food And others,.
32 35 Usage at a glance Microbial Safety to predict shelf life HACCP requirements Hazard Analysis and Critical Control Points Fulfil government regulations Control chemical reactions, physical properties as part of QC EU, USA, Japan. to guarantee product quality, good taste, colour, crispness
33 36 How does it work? Air Humidity Chamber Sample Free Water Sample is placed in a sealed chamber Free water starts to interact with the surrounding air (humidification / dehumidification)
34 37 How does it work? Exchange process ends in equilibrium Air humidity is measured which is linked to aw Measuring speed depends mostly on sample properties
35 38 Hello Equilibrium,.. Aw-Value Equilibrium is established, if air humidity in the chamber does not change at all or just little Good approach: change not bigger than 0.001aw (0.1%rH) within a certain time Stable value aw aw < > STABLE aw > > NOT STABLE 1 min. 1 min. Example: Stable time = 1 Min Stable Time= X Mins Time
36 52 Summary HOW TO REDUCE FOOD WASTE?? Determine and control the risk of microbiological contamination of food stuff Find out the best storage conditions and simulate what happens if you ship your goods around the world Estimate possible changes in physical product properties or chemical behavior and take measures against it Know the key parameters in the hurdle technology and make your food safe
37 53 At the End of the Day,..
38 54 Questions? THANK YOU FOR YOUR ATTENTION!
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