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Article | REF: F1011 V2

Water and food preservation

Author: Marc FAIVELEY

Publication date: September 10, 2012, Review date: January 15, 2018

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2. Water/food matrix interaction

2.1 Water retention in the food industry

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2.1.1 Economic issues

Mainly based on production yield calculations, water retention in food products has an economic dimension. The problem becomes even more acute when it comes to complex food matrices (ready-made meals, processed products). Water migration, whatever the cause, is inevitable: trapping water is a challenge, as water's diffusive capacity is its main property. By increasing viscosity, freezing can slow down water migration within the food. But this alternative...

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