Artículo
FONTAN, C.F.; CHIRIFE, J.; BENMERGUI, E.A. "The prediction of water activity in aqueous solutions in connection with intermediate moisture foods II. On the choice of the best aw lowering single strong electrolyte" (1979) International Journal of Food Science & Technology. 14(6):639-646
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Abstract:
A theoretical study is made of the aw lowering ability of single strong electrolytes on the basis of a thermodynamic model equation developed by Bromley (1973). This study allowed us to make predictions and draw conclusions about the possibility of finding new solutes (electrolytes) with better aw lowering abilities than those in use in present IMF technology. 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 II. On the choice of the best aw lowering single strong electrolyte |
| Autor: | FONTAN, C.F.; CHIRIFE, J.; BENMERGUI, E.A. |
| Filiación: | Departamento de Física, Facultad de Ciencias Exactas Y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Núñez, Buenos Aires, 1428, Argentina Departamento de Industrias, Facultad de Ciencias Exactas Y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, Núñez, Buenos Aires, 1428, Argentina Member of Consejo Nacional de Investigaciones, Argentina |
| Año: | 1979 |
| Volumen: | 14 |
| Número: | 6 |
| Página de inicio: | 639 |
| Página de fin: | 646 |
| DOI: | http://dx.doi.org/10.1111/j.1365-2621.1979.tb00910.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_p639_FONTAN |
Referencias:
- Benmergui, E.A., Ferro Fontán, C., Chirife, J., (1979) J. Fd Technol., 14, p. 625
- Bromley, L.A., Thermodynamic properties of strong electrolytes in aqueous solutions (1973) AIChE Journal, 19, p. 313
- Friedman, H.L., (1962) Ionic Solution Theory, , Interscience, New York
- Pitzer, K.S., (1973) J. of Physical Chem., 77, p. 268
- Pitzer, K.S., Mayorga, G., (1973) J. of Physical Chem., 77, p. 2303
Citas:
---------- APA ----------
FONTAN, C.F., CHIRIFE, J. & BENMERGUI, E.A. (1979) . The prediction of water activity in aqueous solutions in connection with intermediate moisture foods II. On the choice of the best aw lowering single strong electrolyte. International Journal of Food Science & Technology, 14(6), 639-646.http://dx.doi.org/10.1111/j.1365-2621.1979.tb00910.x
---------- CHICAGO ----------
FONTAN, C.F., CHIRIFE, J., BENMERGUI, E.A. "The prediction of water activity in aqueous solutions in connection with intermediate moisture foods II. On the choice of the best aw lowering single strong electrolyte" . International Journal of Food Science & Technology 14, no. 6 (1979) : 639-646.http://dx.doi.org/10.1111/j.1365-2621.1979.tb00910.x
---------- MLA ----------
FONTAN, C.F., CHIRIFE, J., BENMERGUI, E.A. "The prediction of water activity in aqueous solutions in connection with intermediate moisture foods II. On the choice of the best aw lowering single strong electrolyte" . International Journal of Food Science & Technology, vol. 14, no. 6, 1979, pp. 639-646.http://dx.doi.org/10.1111/j.1365-2621.1979.tb00910.x
---------- VANCOUVER ----------
FONTAN, C.F., CHIRIFE, J., BENMERGUI, E.A. The prediction of water activity in aqueous solutions in connection with intermediate moisture foods II. On the choice of the best aw lowering single strong electrolyte. Int. J. Food Sci. Technol. 1979;14(6):639-646.http://dx.doi.org/10.1111/j.1365-2621.1979.tb00910.x
