Anomalous Water Behavior Symposia I and II

I.  Anomalous Water Behavior: Physics & Basics            
II. Anomalous Water Behavior: Some Practical Evidence

Presented at Institute of Food Technologists (IFT) Annual Meetings

Organizers and moderators: K. S. Marsh and N. S. Singer     Co-sponsors: Food Chemistry Division, Food Engineering Division

Symposia abstract:

The concept of water activity, which was touted as the most significant discovery of food science in the last 50 years, has been questioned by many food scientists because of limitations to equilibrium conditions.  Although the importance of water and water interactions are of unquestionable importance in our field, the manifestations of this compound remain a subject of debate.  The above symposia bring alternate perspectives which can only enhance our understanding.  The speakers include food scientists, chemists, a plant physiologist and a medical spectroscopist.

I.  Anomolous Water Behavior: Physics & Basics  -1997,  Orlando FL

Abstract:

Water is essential to life.  It is therefore a central consideration in food science.  Even dried foods require knowledge of water behavior to effect water removal and protect against its reabsorption.  Consequently, manipulation and control of water has long been recognized as an essential skill for food scientists.  However, much of the literature in food science treats water as an incidental, relatively inert solvent and diluent.  While this is a useful simplification for certain considerations, there is growing evidence that the resulting descriptions are inadequate.

This symposium will examine the properties of water as a dynamically active participant in biological systems by focusing on those behaviors which have previously been labeled “anomalous”.  The emerging view is expected to cast new light on old areas of study.

Papers presented:

Water behavior control: Key to life and food preservation – K. S. Marsh

Anomalous temperature effects in food paste rheology: Manifestations of vicinal water transitions – W. Drost-Hansen

Water activity and plasticization in foods – Y. H. Roos

Water distribution and mobility and their possible influence on medical growth – P. Chinachoti

Antifreeze proteins: Ice & membranes – R. E. Feeney

II. Anomalous Water Behavior: Some Practical Evidence –1999, Chicago, IL

Abstract:

The importance of water behavior is not restricted to food systems.  The skills of food scientists could be of major benefit in studying other systems such as enzyme catalysis, cancer metastasis, plant physiology, and disease abatement, to name a few.  The speakers of this second part of the symposium will address water behavior and water structure, and relate the impact of these properties on some of these related areas.  This part will include descriptions of behavior of water near interfaces, within restricted spaces (such as cells), and in consort with proteins, carbohydrates and other polymer systems.  Measurement systems will include NMR, interfacial studies, viscometry and temperature effects.

Papers presented:

Introductory Remarks

Transient competitive affinity for water molecules in dynamic equilibrium: Applications to studies on food quality and stability 

– L. B. Rockland

The role of vicinal water in the anomalous behavior of cell-associated water – W. Drost-Hansen

Evidence for the organization of cellular water in space and time – C. F. Hazlewood

Protein conformation under the influence of water – K. S. Marsh

Szent-Györgyi’s view of water: What can it tell us about stress susceptibility and stress tolerance in plants – C. Frenkel

The discovery of water structure makers and water structure breakers using wheat doughs as a test system – N. S. Singer