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Abstract:

The objective of this study was to determine the suitability, precision and accuracy of the Vaisala Humicap electric hygrometer for aw measurements in the range 0.752‐0.974 (at 25°C). Results of the statistical evaluation indicated that this hygrometer, when calibrated and operated as described here, provides a convenient and fast means of aw measurement having adequate accuracy and precision for most food applications. Copyright © 1983, Wiley Blackwell. All rights reserved

Registro:

Documento: Artículo
Título:Statistical Evaluation of Water Activity Measurements Obtained with the Vaisala Humicap Humidity Meter
Autor:FAVETTO, G.; RESNIK, S.; CHIRIFE, J.; FONTAN, C.F.
Filiación:Depto. de Industrias, Depto. de Fisica, Facultad de Ciencias Exactas Y Naturales, Univ. de Buenos Aires, Ciudad Universitaria, Buenos Aires, 1428, Argentina
Año:1983
Volumen:48
Número:2
Página de inicio:534
Página de fin:538
DOI: http://dx.doi.org/10.1111/j.1365-2621.1983.tb10783.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_v48_n2_p534_FAVETTO

Referencias:

  • Chirife, J., Ferro Fontán, C., Prediction of water activity of aqueous solutions in connection with intermediate moisture foods: Experimental investigation of the aw lowering behavior of sodium lactate and some related compounds. J (1980) Journal of Food Science, 45, p. 802
  • Chirife, J., Favetto, G., Ferro Fontán, C., Resnik, S.L., (1982), The water activity of standard saturated salt solutions in the range of intermediate moisture foods. Submitted for publication to Lebensm.‐Wiss. + Technol; Gál, S., Recent advances in techniques for the determination of sorption isotherms (1975) Water Relations of Foods, p. 39. , R.B. Duckworth, Academic Press, London, New York
  • Gál, S., Recent development in techniques for obtaining complete sorption isotherms (1981) Water Activity: Influences on Food Quality, p. 89. , L.B. Rockland, G.F. Stewart, Academic Press, London, New York
  • Labuza, T.P., Acott, K., Tatini, S.R., Lee, R.Y., Flink, J.M., McCall, W., Water activity determination: A collaborative study of different methods (1976) J. Food Sci., 46, p. 1687
  • Sloan, A.E., Labuza, T.P., Investigating alternative humectants for use in foods (1975) Food Prod. Dev., 9, p. 75
  • Stoloff, L., Calibration of water activity measuring instruments and devices: Collaborative study (1978) J. Assoc. Off. Anal. Chem., 61, p. 1166
  • Troller, J., Statistical analysis of aw measurements obtained with the Sina Scope (1977) Journal of Food Science, 42, p. 86
  • Troller, J., Christian, J.H.B., (1978) Water Activity and Food, , Academic Press, New York

Citas:

---------- APA ----------
FAVETTO, G., RESNIK, S., CHIRIFE, J. & FONTAN, C.F. (1983) . Statistical Evaluation of Water Activity Measurements Obtained with the Vaisala Humicap Humidity Meter. Journal of Food Science, 48(2), 534-538.
http://dx.doi.org/10.1111/j.1365-2621.1983.tb10783.x
---------- CHICAGO ----------
FAVETTO, G., RESNIK, S., CHIRIFE, J., FONTAN, C.F. "Statistical Evaluation of Water Activity Measurements Obtained with the Vaisala Humicap Humidity Meter" . Journal of Food Science 48, no. 2 (1983) : 534-538.
http://dx.doi.org/10.1111/j.1365-2621.1983.tb10783.x
---------- MLA ----------
FAVETTO, G., RESNIK, S., CHIRIFE, J., FONTAN, C.F. "Statistical Evaluation of Water Activity Measurements Obtained with the Vaisala Humicap Humidity Meter" . Journal of Food Science, vol. 48, no. 2, 1983, pp. 534-538.
http://dx.doi.org/10.1111/j.1365-2621.1983.tb10783.x
---------- VANCOUVER ----------
FAVETTO, G., RESNIK, S., CHIRIFE, J., FONTAN, C.F. Statistical Evaluation of Water Activity Measurements Obtained with the Vaisala Humicap Humidity Meter. J. Food. Sci. 1983;48(2):534-538.
http://dx.doi.org/10.1111/j.1365-2621.1983.tb10783.x