Abstract
Food stability determination from a scientific basis rather than empiricism is a challenge to food scientists and engineers. Over the years, water activity and glass transition concepts are the two most successful theoretical foundations developed in determining the food stability. The macro–micro region concept in the state diagram and critical temperature concept are further extension of the water activity and glass transition concepts. This paper presents the applications of critical temperature concept in determining food stability during storage. In addition, it presents the applications of macro–micro region concept in analyzing air- and freeze-drying processes, maintaining rice quality using different drying strategies, analyzing structural changes during baking process, and determining chemical stability during storage.
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