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Intermediate moisture foods (IMF) are shelf-stable products that have water activities of 0.6-0.85, with a moisture content ranging from 15% - 40% and are edible without rehydration. [1] These food products are below the minimum water activity for most bacteria (0.90), but are susceptible to yeast and mold growth .
Water activity values can also help limit moisture migration within a food product made with different ingredients. If raisins of a higher water activity are packaged with bran flakes of a lower water activity, the water from the raisins migrates to the bran flakes over time, making the raisins hard and the bran flakes soggy.
The foods have been produced in collaboration with Japanese food companies such as Ajinomoto, Meiji Dairies, and Nissin Foods. [ 55 ] Korean : In April 2008, South Korea 's first astronaut, Yi So-yeon , was a crew member on the International Space Station and brought a modified version of Korea's national dish, kimchi .
the authors disclose the existence of the preprint at submission (e.g. in the cover letter) once an article is published, the preprint should link to the published version (typically via DOI ) the preprint should not have been formally peer reviewed
Most extrusion processes for food processing are carried out at low to intermediate moisture (moisture level below 40%). High-moisture extrusion is known as wet extrusion , but it was not used much before the introduction of twin screw extruders (TSE), which have a more efficient conveying capability.
Foods is a peer-reviewed scientific journal covering various aspects of food science. It is published by MDPI and was established in 2012. The editor-in-chief is Arun K. Bhunia ( Purdue University ).
Moisture Water is essential for the growth of foodborne pathogens. Water activity (a w) is a measure of the water available for use and is measured on a scale of 0 to 1.0. Foodborne pathogens grow best in foods that have a w between 0.95 and 1.0. FDA regulations for canned foods require a w of 0.85 or below.
It annually publishes over 400 papers and 2,500 pages with authors from 90 countries and readers from 50 countries internationally. The Library of Congress in 2004 put JFS as one of only 300 journals as a high priority ... . [23] Both Food Technology and the Journal of Food Science can be accessed in print or online. Other publications are ...