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Abstract:

This paper presents and discusses the results of a world survey of water activity (aw) of selected saturated salt solutions used as standards by different researchers engaged in aw determinations for food‐related applications. Salt slurries cover the range of aw about 0.57‐0.97 at 25°C and are NaBr, NaCl (NH4)2SO, KCl, BaC12. 2H2O, KNO3 and K2SO4. The results indicate that there is a good agreement on the exact value to be assigned to NaBr, NaCl, KC1 and BaC12.2H2O, and to a lesser extent, to K2SO4. However, a significant discrepancy exists between researchers on the aw value assigned to (NH4)2SO4 and KNO3. Copyright © 1984, Wiley Blackwell. All rights reserved

Registro:

Documento: Artículo
Título:A World Survey of Water Activity of Selected Saturated Salt Solutions used as Standards at 25°C
Autor:RESNIK, S.L.; FAVETTO, G.; CHIRIFE, J.; FONTAN, C.F.
Filiación:Depto. de Industrias, Depto. de Física, Facultad de Ciencias Exactas Y Naturales, Univ. de Buenos Aires, Ciudad Universitaria, Buenos Aires, Argentina
Año:1984
Volumen:49
Número:2
Página de inicio:510
Página de fin:513
DOI: http://dx.doi.org/10.1111/j.1365-2621.1984.tb12454.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_v49_n2_p510_RESNIK

Referencias:

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Citas:

---------- APA ----------
RESNIK, S.L., FAVETTO, G., CHIRIFE, J. & FONTAN, C.F. (1984) . A World Survey of Water Activity of Selected Saturated Salt Solutions used as Standards at 25°C. Journal of Food Science, 49(2), 510-513.
http://dx.doi.org/10.1111/j.1365-2621.1984.tb12454.x
---------- CHICAGO ----------
RESNIK, S.L., FAVETTO, G., CHIRIFE, J., FONTAN, C.F. "A World Survey of Water Activity of Selected Saturated Salt Solutions used as Standards at 25°C" . Journal of Food Science 49, no. 2 (1984) : 510-513.
http://dx.doi.org/10.1111/j.1365-2621.1984.tb12454.x
---------- MLA ----------
RESNIK, S.L., FAVETTO, G., CHIRIFE, J., FONTAN, C.F. "A World Survey of Water Activity of Selected Saturated Salt Solutions used as Standards at 25°C" . Journal of Food Science, vol. 49, no. 2, 1984, pp. 510-513.
http://dx.doi.org/10.1111/j.1365-2621.1984.tb12454.x
---------- VANCOUVER ----------
RESNIK, S.L., FAVETTO, G., CHIRIFE, J., FONTAN, C.F. A World Survey of Water Activity of Selected Saturated Salt Solutions used as Standards at 25°C. J. Food. Sci. 1984;49(2):510-513.
http://dx.doi.org/10.1111/j.1365-2621.1984.tb12454.x