Artículo
ALZAMORA, S.M.; CHIRIFE, J.; FONTÁN, C.F. "Effect of Surface Active Agents on Water Activity of IM Food Solutions" (1981) Journal of Food Science. 46(6):1974-1975
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Abstract:
Some recent literature results indicate that the water activity (aw) of intermediate moisture food model solutions increased as the surface tension decreased by addition of surfactants. Consequently, it was suggested that in the processing of intermediate moisture foods, ingredients which result in the reduction of surface tension should be avoided to attain low aw. The results obtained in this work do not confirm those reported by Chen and Karmas (1979); instead it is concluded that the effect of surface tension on the aw of food solutions is such that it needs not be considered, at least for the large majority of research or development applications in the food area. Copyright © 1981, Wiley Blackwell. All rights reserved
Registro:
| Documento: | Artículo |
| Título: | Effect of Surface Active Agents on Water Activity of IM Food Solutions |
| Autor: | ALZAMORA, S.M.; CHIRIFE, J.; FONTÁN, C.F. |
| Filiación: | Departamento de Industrias, Facultad de Ciencias Exactas Y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Buenos Aires, 1428, Argentina Departamento de Fisica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Buenos Aires, 1428, Argentina Nacional de Investigaciones Cientificas y Técnicas, Argentina |
| Año: | 1981 |
| Volumen: | 46 |
| Número: | 6 |
| Página de inicio: | 1974 |
| Página de fin: | 1975 |
| DOI: | http://dx.doi.org/10.1111/j.1365-2621.1981.tb04540.x |
| Título revista: | Journal of Food Science |
| Título revista abreviado: | J. Food. Sci. |
| ISSN: | 00221147 |
| Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v46_n6_p1974_ALZAMORA |
Referencias:
- Benmergui, E.A., Ferro Fontán, C., Chirife, J., The prediction of water activity in aqueous solutions in connection with intermediate moisture foods. 1. aw prediction in single aqueous electrolyte solutions (1979) J. Food Technol., 14, p. 625
- Chen, C.C., Karmas, E., Effect of surface active agents on water activity in intermediate moisture foods (1979) Lebensm.-Wiss. u. Technol., 12, p. 68
- Chirife, J., Ferro Fontán, C., Benmergui, E.A., The prediction of water activity in aqueous solutions in connection with intermediate moisture foods. 4. aw prediction in aqueous non‐electrolyte solutions (1980) J. Food Technol., 15, p. 59
- Chirife, J., Ferro Fontán, C., The prediction of water activity in aqueous solutions in connection with intermediate moisture foods. 5. Experimental determination of aw lowering behavior of sodium lactate and some related compounds. J (1980) Journal of Food Science, 45, p. 802
- Chirife, J., Ferro Fontán, C., Vigo, S., (1981), A study of water activity prediction in molasses solutions. Submitted for publication; Davies, J.T., Rideal, E.K., (1963) Interfacial Phenomena, , Academic Press, New York
- Ferro Fontan, C., Chirife, J., On the evaluation of water activity in aqueous solutions from freezing point depression (1980) J. Food Technol.
- Ferro Fontán, C., Chirife, J., A refinament of Ross' eguation for predicting the water activity of non‐electrolyte mixtures (1981) J. Food Technol
- Miracco, J.L., Alzamora, S.M., Chirife, J., Ferro Fontán, C., On the water activity of lactose solutions (1981) J. Food Sci
- Nijjels, H.H., Evers, P.H., Novak, G., Ramet, J.P., Application of cryoscopy for the measurement of enzymatic hydrolisis of lactose (1980) J. Food Sci., 45, p. 1648
- Prior, B.A., Casaleggio, C., Van Vuuren, H.J.J., Psychrometric determination of water activity in the high aw range (1977) J. Food Protection, 40, p. 537
- Robinson, R.A., Stokes, R.M., (1965) Electrolyte Solutions, , 2nd. ed., rev., Butterworths, London
- Ross, K.D., Estimation of water activity in intermediate moisture foods (1975) Food Technol., 29, p. 26
- Zarb, J.M., Hourigan, J.A., (1979), p. 184. , An enzymic, cryoscopic method for the estimation of lactose in milk products. Australian J. Dairy Technol., Dec
Citas:
---------- APA ----------
ALZAMORA, S.M., CHIRIFE, J. & FONTÁN, C.F. (1981) . Effect of Surface Active Agents on Water Activity of IM Food Solutions. Journal of Food Science, 46(6), 1974-1975.http://dx.doi.org/10.1111/j.1365-2621.1981.tb04540.x
---------- CHICAGO ----------
ALZAMORA, S.M., CHIRIFE, J., FONTÁN, C.F. "Effect of Surface Active Agents on Water Activity of IM Food Solutions" . Journal of Food Science 46, no. 6 (1981) : 1974-1975.http://dx.doi.org/10.1111/j.1365-2621.1981.tb04540.x
---------- MLA ----------
ALZAMORA, S.M., CHIRIFE, J., FONTÁN, C.F. "Effect of Surface Active Agents on Water Activity of IM Food Solutions" . Journal of Food Science, vol. 46, no. 6, 1981, pp. 1974-1975.http://dx.doi.org/10.1111/j.1365-2621.1981.tb04540.x
---------- VANCOUVER ----------
ALZAMORA, S.M., CHIRIFE, J., FONTÁN, C.F. Effect of Surface Active Agents on Water Activity of IM Food Solutions. J. Food. Sci. 1981;46(6):1974-1975.http://dx.doi.org/10.1111/j.1365-2621.1981.tb04540.x
