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Abstract:

Ross' equation for estimating the water activity of multicomponent solutions was tested with experimental data in solid intermediate moisture foods. Literature experimental data on water activity and food system composition in a wide variety of intermediate moisture foods (IMF) were utilized to test the validity of Ross' equation. The results obtained were satisfactory and indicate that Ross' equation constitutes a simple and reasonably accurate method for predicting the water activity in IMF. Copyright © 1978, Wiley Blackwell. All rights reserved

Registro:

Documento: Artículo
Título:Prediction of water activity in intermediate moisture foods
Autor:CHIRIFE, J.
Filiación:Departmento de Industrias, Facultad de Ciencias Exactas Y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Núñez, Buenos Aires, 1428, Argentina
Año:1978
Volumen:13
Número:5
Página de inicio:417
Página de fin:424
DOI: http://dx.doi.org/10.1111/j.1365-2621.1978.tb00821.x
Título revista:International Journal of Food Science & Technology
Título revista abreviado:Int. J. Food Sci. Technol.
ISSN:09505423
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v13_n5_p417_CHIRIFE

Referencias:

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Citas:

---------- APA ----------
(1978) . Prediction of water activity in intermediate moisture foods. International Journal of Food Science & Technology, 13(5), 417-424.
http://dx.doi.org/10.1111/j.1365-2621.1978.tb00821.x
---------- CHICAGO ----------
CHIRIFE, J. "Prediction of water activity in intermediate moisture foods" . International Journal of Food Science & Technology 13, no. 5 (1978) : 417-424.
http://dx.doi.org/10.1111/j.1365-2621.1978.tb00821.x
---------- MLA ----------
CHIRIFE, J. "Prediction of water activity in intermediate moisture foods" . International Journal of Food Science & Technology, vol. 13, no. 5, 1978, pp. 417-424.
http://dx.doi.org/10.1111/j.1365-2621.1978.tb00821.x
---------- VANCOUVER ----------
CHIRIFE, J. Prediction of water activity in intermediate moisture foods. Int. J. Food Sci. Technol. 1978;13(5):417-424.
http://dx.doi.org/10.1111/j.1365-2621.1978.tb00821.x