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Abstract:

A system of theoretical equations for the osmotic coefficient in aqueous electrolyte solutions, developed by Pitzer (1973), has been used for predicting the water activity (aw) in aqueous solutions of thirty different ‘food additive‐like’ strong electrolytes. Water activity versus solute concentration curves have been plotted for the range of aw of most interest for intermediate moisture foods (IMF). The Raoult's law behaviour of several of the above electrolytes has also been examined. The results are discussed in connection with the formulation of IMF. Copyright © 1979, Wiley Blackwell. All rights reserved

Registro:

Documento: Artículo
Título:The prediction of water activity in aqueous solutions in connection with intermediate moisture foods I. aw Prediction in single aqueous electrolyte solutions
Autor:BENMERGUI, E.A.; FONTAN, C.F.; CHIRIFE, J.
Filiación:Departamento de Fisica, Universidad de Buenos Aires, Ciudad Universitaria, Núñez, Buenos Aires, 1428, Argentina
Member of Consejo Nacional de Investigaciones, Argentina
Departamento de Industrias, Facultad de Ciencias Exactas Y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Núñez, Buenos Aires, 1428, Argentina
Año:1979
Volumen:14
Número:6
Página de inicio:625
Página de fin:637
DOI: http://dx.doi.org/10.1111/j.1365-2621.1979.tb00909.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_v14_n6_p625_BENMERGUI

Referencias:

  • Bone, D., (1973) Fd Technol. Champaigne., 27, p. 71
  • Bromley, L.A., Thermodynamic properties of strong electrolytes in aqueous solutions (1973) AIChE Journal, 19, p. 313
  • Collins, J.L., Chen, C.C., Park, J.R., Mundt, J.O., McCarty, I.E., Johnston, M.R., PRELIMINARY STUDIES ON SOME PROPERTIES OF INTERMEDIATE MOISTURE, DEEP-FRIED FISH FLESH (1972) Journal of Food Science, 37, p. 189
  • Davis, R., Birch, G.G., Parker, K.J., (1976) Intermediate Moisture Foods, , Applied Science Publishers, London
  • Flink, J.M., (1977), Considerations Regarding the Formulation of Intermediate Moisture Foods. CPCIA Course on Intermediate Moisture Foods, 8–9 November 1977, Paris, France; Flink, J.M., (1978) J. of Fd Process and Preserv., 2, p. 324
  • Furia, T.E., (1972) Handbook of Food Additives, , 2nd ed., CRC Press, Ohio
  • Harned, H.S., Owen, B.B., (1958) Physical Chemistry of Electrolyte Solutions, , 3rd ed., Reinhold, New York
  • Heidelbaugh, N.D., Karel, M., (1975) Freeze Drying and Advanced Food Technology, p. 618. , Ed. by, S.A. Goldblith, L. Rey, W.W. Rothmayr, Academic Press, London
  • Kaplow, M., (1970) Fd Technol. Champaigne, 24, p. 889
  • Kaplow, M., Halik, J.J., (1973), p. 918489. , Canadian Patent; Karel, M., (1975) Water Relations of Foods, , Ed. by, R.B. Duckworth, Academic Press, London
  • Leistner, L., Rodel, W., (1976) Intermediate Moisture Foods, p. 120. , Ed. by, R. Davies, G.G. Birch, K.J. Parker, Applied Science Publishers, London
  • Loncin, M., (1975) Freeze Drying and Advanced Food Technology, , Ed. by, S.A. Goldblith, L. Rey, W.W. Rothmayr, Academic Press, London
  • Pitzer, K.S., (1973) J. of Physical Chem., 77, p. 268
  • Pitzer, K.S., (1975) J. of Solution Chem., 4, p. 249
  • Pitzer, K.S., Mayorga, G., (1973) J. of Physical Chem., 77, p. 2303
  • Reilly, P.J., Wood, R.H., Robinson, R.A., (1971) J. of Physical Chem., 75, p. 1305
  • Robinson, R.A., Stokes, R.M., (1965) Electrolyte Solutions, , 2nd ed., revised., Butterworths, London
  • Scatchard, G., (1968) J. of the Am. Chem. Soc., 90, p. 3124
  • Scatchard, G., Rush, R.M., Johnson, J.S., Osmotic and activity coefficients for binary mixtures of sodium chloride, sodium sulfate, magnesium sulfate, and magnesium chloride in water at 25.deg.. III. Treatment with the ions as components (1970) The Journal of Physical Chemistry, 74, p. 3786
  • Teng, T.T., Lenzi, F., Water activity data representation of aqueous solutions at 25°C (1974) The Canadian Journal of Chemical Engineering, 52, p. 387
  • Tran, T.T., Lenzi, F., Methods of estimating the water activity of supersaturated aqueous solutions (1974) The Canadian Journal of Chemical Engineering, 52, p. 798

Citas:

---------- APA ----------
BENMERGUI, E.A., FONTAN, C.F. & CHIRIFE, J. (1979) . The prediction of water activity in aqueous solutions in connection with intermediate moisture foods I. aw Prediction in single aqueous electrolyte solutions. International Journal of Food Science & Technology, 14(6), 625-637.
http://dx.doi.org/10.1111/j.1365-2621.1979.tb00909.x
---------- CHICAGO ----------
BENMERGUI, E.A., FONTAN, C.F., CHIRIFE, J. "The prediction of water activity in aqueous solutions in connection with intermediate moisture foods I. aw Prediction in single aqueous electrolyte solutions" . International Journal of Food Science & Technology 14, no. 6 (1979) : 625-637.
http://dx.doi.org/10.1111/j.1365-2621.1979.tb00909.x
---------- MLA ----------
BENMERGUI, E.A., FONTAN, C.F., CHIRIFE, J. "The prediction of water activity in aqueous solutions in connection with intermediate moisture foods I. aw Prediction in single aqueous electrolyte solutions" . International Journal of Food Science & Technology, vol. 14, no. 6, 1979, pp. 625-637.
http://dx.doi.org/10.1111/j.1365-2621.1979.tb00909.x
---------- VANCOUVER ----------
BENMERGUI, E.A., FONTAN, C.F., CHIRIFE, J. The prediction of water activity in aqueous solutions in connection with intermediate moisture foods I. aw Prediction in single aqueous electrolyte solutions. Int. J. Food Sci. Technol. 1979;14(6):625-637.
http://dx.doi.org/10.1111/j.1365-2621.1979.tb00909.x