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Abstract:

The water activity of various non‐electrolyte and electrolyte solutions of interest for aW inhibition of microorganisms, has been calculated from freezing point data and compared with aW values measured at 25°C. It is shown that in the important range of aW, 0.96–0.85, the error introduced by assuming that the aW at the freezing point is the same as that at ‘room’ temperature, is relatively small. In the majority of cases the difference is not likely to be larger than about 0.01 aW units. Copyright © 1981, Wiley Blackwell. All rights reserved

Registro:

Documento: Artículo
Título:The evaluation of water activity in aqueous solutions from freezing point depression
Autor:FONTAN, C.F.; CHIRIFE, J.
Filiación:Departmento 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
Año:1981
Volumen:16
Número:1
Página de inicio:21
Página de fin:30
DOI: http://dx.doi.org/10.1111/j.1365-2621.1981.tb00992.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_v16_n1_p21_FONTAN

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Citas:

---------- APA ----------
FONTAN, C.F. & CHIRIFE, J. (1981) . The evaluation of water activity in aqueous solutions from freezing point depression. International Journal of Food Science & Technology, 16(1), 21-30.
http://dx.doi.org/10.1111/j.1365-2621.1981.tb00992.x
---------- CHICAGO ----------
FONTAN, C.F., CHIRIFE, J. "The evaluation of water activity in aqueous solutions from freezing point depression" . International Journal of Food Science & Technology 16, no. 1 (1981) : 21-30.
http://dx.doi.org/10.1111/j.1365-2621.1981.tb00992.x
---------- MLA ----------
FONTAN, C.F., CHIRIFE, J. "The evaluation of water activity in aqueous solutions from freezing point depression" . International Journal of Food Science & Technology, vol. 16, no. 1, 1981, pp. 21-30.
http://dx.doi.org/10.1111/j.1365-2621.1981.tb00992.x
---------- VANCOUVER ----------
FONTAN, C.F., CHIRIFE, J. The evaluation of water activity in aqueous solutions from freezing point depression. Int. J. Food Sci. Technol. 1981;16(1):21-30.
http://dx.doi.org/10.1111/j.1365-2621.1981.tb00992.x