Water Activity of Fresh Foods
This work presents a compilation of water activity (aw) values for fresh foods namely fruits, vegetables and meats. Water activities were calculated from reported data on the cryoscopic temperature (or initial freezing point) of fruits, vegetables and meats, amounting to eighty six different items....
Guardado en:
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1982
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v47_n2_p661_CHIRIFE http://hdl.handle.net/20.500.12110/paper_00221147_v47_n2_p661_CHIRIFE |
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| Sumario: | This work presents a compilation of water activity (aw) values for fresh foods namely fruits, vegetables and meats. Water activities were calculated from reported data on the cryoscopic temperature (or initial freezing point) of fruits, vegetables and meats, amounting to eighty six different items. In practically all cases studied the water activity is in the range 0.970–0.996. Copyright © 1982, Wiley Blackwell. All rights reserved |
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