Fungal spoilage of starch-based foods in relation to its water activity (aw)

Abdullah, Noorlidah; Nawawi, A.; Othman, Iekhsan

doi:10.1016/s0022-474x(99)00026-0

Cited by 80 publications

(43 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…For both storage duration and perishability, species were defined as 'mixed' when there was evidence in the literature for both 'high' and 'low' storage duration or perishability. This classification created nine possible categories, [1] short-term, lowperishability, [2] short-term, mixed-perishability, [3] short-term, high-perishability, [4] mixed duration, lowperishability, [5] mixed duration, mixed-perishability, [6] mixed duration, high-perishability, [7] long-term, lowperishability, [8] long-term, mixed perishability, and [9] long-term, high-perishability food. High scores represent the greatest predicted susceptibility to climate change.…”

Section: Summary Of Trends and Susceptibility Estimatesmentioning

confidence: 99%

“…Because of the short-term nature of their caching behaviour, the largest proportion of caching species (44%) were assigned to the three lowest susceptibility scores (1)(2)(3). Of the 38% of species in the three highest susceptibility categories (score of 7-9), 91% relied on low-perishability food (score of 7).…”

Section: Summary Of Trends and Susceptibility Estimatesmentioning

confidence: 99%

“…Another influence on microbial growth is the amount of water in the surrounding environment [1,7]. Humidity, a measure of the moisture content of air, influences the transfer of moisture between the air and surface of adjacent substrates [76].…”

Section: Humiditymentioning

confidence: 99%

“…It is well known that increases in moisture around a food item leads to increased microbial growth and proliferation [161]. For example, lower environmental moisture content has been found to decrease microbial growth on rice and flour and, consequently, increase the length of time these food items can be stored [1,47].…”

Section: Humiditymentioning

confidence: 99%

See 3 more Smart Citations

Food storage in a changing world: implications of climate change for food-caching species

Sutton

Strickland²,

Norris

2016

Clim Chang Responses

View full text Add to dashboard Cite

Food caching is a behavioural strategy used by a wide range of animals to store food for future use. When food is stored, it is susceptible to environmental conditions that can lead to spoilage via microbial proliferation or physical and chemical processes. Given that the nutrition gained from consuming cached food will almost always be less than consuming it immediately upon capture, the degree of degradation will play a central role in determining the ecological threshold at which caching is no longer profitable. Our framework proposes that the degree of susceptibility among caching species is based primarily on the duration of storage, and the perishability of stored food. We first summarize the degree of susceptibility of 203 vertebrate caching species. Thirty-eight percent (38%) of these species are long-term cachers (>10 days) but only 2% are both long-term cachers and store highly perishable food. We then integrate insights from the fields of applied food science and plant biology to outline potential mechanisms by which climate change may influence food-caching species. Four climatic factors (temperature, number of freeze-thaw events, deep-freeze events and humidity) have been shown to affect the degradation of food consumed by humans and are also expected to influence the quality of perishable food cached in the wild. Temperature and moisture are likely important factors influencing seemingly nonperishable seeds. Although we are able to provide broad classifications for caching species at risk of climate change, an improved understanding of how environmental conditions affect the quality and persistence of cached food may allow us to better predict the impact of changing climatic conditions on the fitness of food-caching animals.

show abstract

Section: Summary Of Trends and Susceptibility Estimatesmentioning

confidence: 99%

Section: Summary Of Trends and Susceptibility Estimatesmentioning

confidence: 99%

Section: Humiditymentioning

confidence: 99%

Section: Humiditymentioning

confidence: 99%

See 2 more Smart Citations

Food storage in a changing world: implications of climate change for food-caching species

Sutton

Strickland²,

Norris

2016

Clim Chang Responses

View full text Add to dashboard Cite

show abstract

“…There are many researchers, who utilize the water activity into their drying simulations. It is commonly estimated by observing the chemical changes of the drying product, especially at high moisture content (5) . Water activity can also be estimated by measuring the equilibrium humidity in the air adjacent to the food surface (6) .…”

Section: Introductionmentioning

confidence: 99%

Development of a Method to Estimate Moisture Diffusivity as a Function of Local Moisture Content for the Numerical Simulation of Food Drying Process

Vongchanh

Kudo

Konishi³

et al. 2009

JTST

View full text Add to dashboard Cite

A method to estimate the moisture diffusivity (D m ) of fish-sausage is given as a function of local moisture content. The correlation of the moisture diffusivity is determined by matching the time history of the numerically estimated average moisture content and that obtained from an experiment. The simulation is based on a semi-two dimensional heat and mass transfer analysis with shrinkage and variable thermal properties. The data of the sausage's properties and its shrinkage during the course of drying are obtained from the experiment. The drying air conditions are 50 ±2 o C of temperature and 0.67±0.02 m/s of velocity with 5.1-6.2% of RH. The size of the specimen is approximately 70, 100 and 10 mm of width, length and thickness, respectively. The calculated result of the drying curve using obtained D m,local gives an error less than ±1.5%.

show abstract