Foods that can be preserved in a simple way at ambient temperatures (by restricting

water mobility) and that are moist enough to be consumed without rehydration

 traditionally have come to be known as intermediate moisture (IM) foods.

Their shelf stability at ambient temperatures is attributed mainly to adjustment and

control of water activity.

Moisture content of IM foods varies between dried foods with levels of less

than 7%, which can be stored at room temperatures, and fresh foods with
levels of 60–80%,
INTERMEDIATE MOISTURE FOODS:
A food product that has a water activity below that which
is required for the growth of microorganisms; or a food
containing unavailable water.

IMF foods have water activity in B/w 0.6-0.9 or 10 to 50%

moisture.

IM foods can be classified as partially dehydrated foods with suitable

concentrations of dissolved solids to inhibit the growth of bacteria, molds, and
yeasts and to control undesirable enzymatic activity.

Fruits, vegetables, fish, and meats are processed successfully processed into IM-
range products.
WHAT IS WATER ACTIVITY?
 Water activity is a thermodynamic property which is
defined as the ratio of vapor pressure of water in a
food system and vapor pressure of pure water at
the same temperature.
 Quiz

1. Water activity of intermediate

moisture foods is about?

a) 0.2-0.5
b) 0.5-0.9
c) 0.6-0.9
d) 0.7-0.9
EFFECT OF AW ON PROPERTIES OF
FOOD:
 PURPOSE OF INTERMEDIATE MOISTURE
FOOD:
 The purpose is to achieve a desirable water activity by the
various ingredients so that food product maintain enough
water for palatability and can be stored safely.
 Addition of preservatives provides the margin of safety against
spoilage organisms
 Staphylococcus aureus is one of the organism of high concern
which can tolerate aw as low as 0.83-0.86 under aerobic
conditions.
 FRUITS PRESERVED UNDER IMF CONCEPT:

 The application of IMF technology has been very

much successful in preserving fruits and vegetables
without refrigeration.
 The addition of high amount of suger in fruits during
processing will create a protective layer against
microbial contamination after the heat processing.
 The sugar acts as aw depresser limiting bacterial
growth.
 These foods are more stable at room
temperature.
EXAMPLES OF IMF:
 Jams
 Jellies

 Candies

 Baked foods

 Honey

 Dried fruits and vegetables

 QUIZ

The main factors playing a role in the

growth of microorganisms are:

a) the water activity of the product

b) the temperature of storage
c) the initial contamination
d) All of the above
 Processing Technology for IMF

Traditional IMF are processed by the withdrawal of water, by adsorption or

desorption, and/or by the addition of conventional humectants, such as salt
(sodium chloride) and sugar (sucrose).

Although some traditional IMF, such as dried fruits, are simply dried to the
desired aw, most IMF are prepared by a combination of drying with added
humectants.

 Bakery products are prepared by adding water and other ingredients to low-

aw cereals, followed by various processing and heating procedures to yield aw in the
range of IMF.
Novel IMF are often processed by using humectants, such as glycerol, 
propylene glycol, and sorbitol, for aw adjustment.

Combinations of several humectants, each at lower concentrations, are often

used to reduce off-flavor problems.

Novel IMF may be prepared by:

1. Moist infusion (desorption): solid food pieces are equilibrated in a

solution of lower aw, often with heating.

2. Drying may be used to reduce further aw (e.g., intermediate-moisture

fruits)
 2. Dry infusion (adsorption): solid food pieces are dehydrated and then infused by
soaking in a solution containing humectants (e.g., bite-sized cubes of meat for space
or military rations)

3. Blendng: food components are weighed, blended, cooked, and extruded

using various processing techniques (e.g., fermented meats)
In the production of novel IMF, pasteurization and blanching are
commonly used to reduce initial levels of microorganisms and to
inactivate enzymes.

 Antimycotics, such as sorbic and benzoic acid and their salts; methyl

and propyl paraben; or calcium propionate, assist in the control of
mold and yeast growth.

Other chemical additives may also be

incorporated to slow down physical and
chemical deterioration during storage
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(bcs 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 becouse of

high calorific value.

 Texture and flavour sometimes gets damaged if not

properlly handled.
Efforts should be made to improve the quality of such
foods by lowering the sugar and salt addition as well as
increasing the moisture content and aw but without
sacrificing the microbial stability and safety of products if
stored without refrigeration. This may be achieved by
an intelligent applications of hurdles.