INTERMEDIATE MOISTURE

FOODS

SUBMITTED BY:
PUSHPENDRA KUMAR
M.TECH. (2018-20)
218009

SUBMITTED TO:
ER. NITIN KUMAR
ASSISTANT PROFESSOR
DEPT. OF FOOD ENGINEERING
 Water activity

 The water activity (aw) of

a food describes the
degree of “boundness” of
water contained in a food
and is a measure of its
availability to act as a
solvent and to participate
in chemical or
biochemical reactions
(Labuza 1977).
 Intermediate moisture foods (IMF)

 The Committee for Intermediate-Moisture Foods at

the National Centre for Coordination of Research on
Food and Nutrition in France introduced a
comprehensive definition (Multon 1981):
“Intermediate-moisture foods are food products of soft texture,
subjected to one or more technological treatments,
consumable without further preparation and with a shelf
stability of several months assured without thermal
sterilization, nor freezing or refrigeration, but by an adequate
adjustment of their formulation: Composition, pH, additives
and mainly aw which must be approximately between 0.6 and
0.84 (measured at 25°C).”
 Contd.

 The reduction of available water by sun-drying or the

addition of sugars and salt is the basis of some of the
earliest preservation techniques (Labuza and Sloan
1981).
 IMF products are foods with moisture content higher
than that of dry foods and are edible without
rehydration
 Despite their higher moisture content, they are
designed to be shelf stable without needing
refrigeration during distribution and storage.
 Contd.

 IMFs have no precise definition based on water

content or aw. Generally, their moisture content is in
the range of 10% to 40% and aw is 0.60 to 0.90
(Karel 1973, Erickson 1982, Gould 1996).
 Advantages of IMF’s

 Characteristics advantages of IMF over conventional

technologies are:
 IMF’s processing, as well as distribution is less energy
intensive than drying, refrigeration, freezing or canning.
 High retention of nutritional than dehydration and thermal
processing.
 IMFs can be stored without special precautions for several
months with proper packaging.
 IMF Technologies

 Water activity reduction

 The principal requirement for the production of an IMF is
the reduction of a in the product to an a value in the IMF
w w

zone.
 The method used should result in products that are
organoleptically acceptable without any further preparation
steps.
 This is usually achieved with the addition of humectants,
materials that lower aw but also may impart a plastic texture
and allow foods to retain their moist properties.
 Most used humectants can be classified in one of four general
categories: (1) sugars, (2) low-molecular-weight polyols, (3)
protein derivatives, and (4) mineral and organic salts
 Production of IMF Products

 Majorly classified into 4 categories:

 Partial drying can be used in the production of IMFs
only if the starting materials are naturally rich in
humectants. This is the case with dried fruits (e.g., raisins,
apricots, prunes, dates, apples, and figs) and syrups (e.g.,
maple syrup). The final aw of these products is in the range
of 0.6 to 0.8.
 Contd.

 Moist infusion, or osmotic dehydration, involves soaking

solid food pieces in a water–humectant solution of lower aw. This
technique has also been defined as dewatering impregnation
soaking (Torreggiani et al. 1988). The difference in osmolality
forces water to diffuse out of the food into the solution.
Simultaneously, the humectant diffuses into the food, usually more
slowly than the water diffuses out. Salt or sugar solutions are
usually employed. This is the method for the production of candied
fruits. Also, novel meat and vegetable IMF products have been
produced by infusion in solutions of salt, sugar, glycerol, or other
humectants (Maltini et al. 1993, Torreggiani et al. 1995, Rastogi et
al. 2002). Forni et al. (1997) studied the color stability of apricots
subjected to osmotic dehydration, followed by air dehydration, and
then freezing, which led to “frozen intermediate-moisture fruits”
with low aw (0.86).
 Contd.

 Dry infusion consists of first dehydrating solid food

pieces and then soaking them in a water–humectant
solution of the desired aw. This process is more energy
intensive, but it results in high-quality products
 The process of direct formulation involves weighing
and direct mixing of food ingredients, humectants, and
additives, followed by cooking, extrusion, or other
treatment, resulting in a finished product with desired
aw. This method is fast and energy efficient and offers
great flexibility in formulation. It is used for both
traditional IMF (e.g., confections, preserves) and novel
IMF (e.g., pet foods, snacks) products.
 Advantages and disadvantages of IMF
Advantages
 Low aw, thus aw is the
primary hurdle to achieve
the microbial stability and
safety.
 Easy to prepare and store
without refrigeration.
 These are energy efficient
and relatively cheap.
 They don’t get easily
spoiled even if the package
is damaged (because of low
aw).
Disadvantages
 Some IMF foods contain
high level of additives
that may cause health
concerns and possible
legal problems.
 High sugar content is
also a concern because of
high calorific value.
 Texture and flavour
sometimes gets damaged
if not properly handled.
THANK YOU!!!