Effect of Surface Active Agents on Water Activity of IM Food Solutions

Some recent literature results indicate that the water activity (aw) of intermediate moisture food model solutions increased as the surface tension decreased by addition of surfactants. Consequently, it was suggested that in the processing of intermediate moisture foods, ingredients which result in...

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Detalles Bibliográficos
Autor principal: Alzamora, Stella Maris
Publicado: 1981
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v46_n6_p1974_ALZAMORA
http://hdl.handle.net/20.500.12110/paper_00221147_v46_n6_p1974_ALZAMORA
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_00221147_v46_n6_p1974_ALZAMORA
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spelling paper:paper_00221147_v46_n6_p1974_ALZAMORA2023-06-08T14:46:02Z Effect of Surface Active Agents on Water Activity of IM Food Solutions Alzamora, Stella Maris Some recent literature results indicate that the water activity (aw) of intermediate moisture food model solutions increased as the surface tension decreased by addition of surfactants. Consequently, it was suggested that in the processing of intermediate moisture foods, ingredients which result in the reduction of surface tension should be avoided to attain low aw. The results obtained in this work do not confirm those reported by Chen and Karmas (1979); instead it is concluded that the effect of surface tension on the aw of food solutions is such that it needs not be considered, at least for the large majority of research or development applications in the food area. Copyright © 1981, Wiley Blackwell. All rights reserved Fil:ALZAMORA, S.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1981 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v46_n6_p1974_ALZAMORA http://hdl.handle.net/20.500.12110/paper_00221147_v46_n6_p1974_ALZAMORA
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description Some recent literature results indicate that the water activity (aw) of intermediate moisture food model solutions increased as the surface tension decreased by addition of surfactants. Consequently, it was suggested that in the processing of intermediate moisture foods, ingredients which result in the reduction of surface tension should be avoided to attain low aw. The results obtained in this work do not confirm those reported by Chen and Karmas (1979); instead it is concluded that the effect of surface tension on the aw of food solutions is such that it needs not be considered, at least for the large majority of research or development applications in the food area. Copyright © 1981, Wiley Blackwell. All rights reserved
author Alzamora, Stella Maris
spellingShingle Alzamora, Stella Maris
Effect of Surface Active Agents on Water Activity of IM Food Solutions
author_facet Alzamora, Stella Maris
author_sort Alzamora, Stella Maris
title Effect of Surface Active Agents on Water Activity of IM Food Solutions
title_short Effect of Surface Active Agents on Water Activity of IM Food Solutions
title_full Effect of Surface Active Agents on Water Activity of IM Food Solutions
title_fullStr Effect of Surface Active Agents on Water Activity of IM Food Solutions
title_full_unstemmed Effect of Surface Active Agents on Water Activity of IM Food Solutions
title_sort effect of surface active agents on water activity of im food solutions
publishDate 1981
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v46_n6_p1974_ALZAMORA
http://hdl.handle.net/20.500.12110/paper_00221147_v46_n6_p1974_ALZAMORA
work_keys_str_mv AT alzamorastellamaris effectofsurfaceactiveagentsonwateractivityofimfoodsolutions
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