摘要：Although, water activity was used for determining food stability in 1950’s, it has some limitations. In order to overcome these limitations, glass transition concept was proposed. However, it was shown that this concept was also not enough to determine the stability for every food and storage conditions, as well. In some researches, combination of water activity and glass transition concepts were suggested. These concepts appear such graphs of glass transition and water content as a function of water activity and/or macro and micro regions in the state diagrams. In addition to these approaches, critical temperature concept was developed to determine the hurdle strategies, food quality, water content and stability. In this review, water activity concept, glass transition concept and combination of these concepts with how to use molecular mobility concept, which is a new approach to determine food stability, were explained.
