Application of Ross' equation for prediction of water activity in intermediate moisture food systems containing a non‐solute solid

This work investigates the use of the Ross (1975) equation for the prediction of water activity (a), in aqueous electrolyte or non‐electrolyte solutions to which a non‐solute (casein) was added. Water activity of the ternary mixtures (casein‐water‐solute) was in the range of a, = 0.85‐0.90 which is...

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Autor principal: Resnik, Silvia Liliana
Publicado: 1985
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v20_n6_p773_CHIRIFE
http://hdl.handle.net/20.500.12110/paper_09505423_v20_n6_p773_CHIRIFE
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling paper:paper_09505423_v20_n6_p773_CHIRIFE2023-06-08T15:54:38Z Application of Ross' equation for prediction of water activity in intermediate moisture food systems containing a non‐solute solid Resnik, Silvia Liliana This work investigates the use of the Ross (1975) equation for the prediction of water activity (a), in aqueous electrolyte or non‐electrolyte solutions to which a non‐solute (casein) was added. Water activity of the ternary mixtures (casein‐water‐solute) was in the range of a, = 0.85‐0.90 which is of interest for the development of intermediate moisture foods for human consumption. It was found that the use of the Ross equation coupled with a correction for the water strongly bound to casein gives good predictions of a. Copyright © 1985, Wiley Blackwell. All rights reserved Fil:RESNIK, S.L. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1985 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v20_n6_p773_CHIRIFE http://hdl.handle.net/20.500.12110/paper_09505423_v20_n6_p773_CHIRIFE
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description This work investigates the use of the Ross (1975) equation for the prediction of water activity (a), in aqueous electrolyte or non‐electrolyte solutions to which a non‐solute (casein) was added. Water activity of the ternary mixtures (casein‐water‐solute) was in the range of a, = 0.85‐0.90 which is of interest for the development of intermediate moisture foods for human consumption. It was found that the use of the Ross equation coupled with a correction for the water strongly bound to casein gives good predictions of a. Copyright © 1985, Wiley Blackwell. All rights reserved
author Resnik, Silvia Liliana
spellingShingle Resnik, Silvia Liliana
Application of Ross' equation for prediction of water activity in intermediate moisture food systems containing a non‐solute solid
author_facet Resnik, Silvia Liliana
author_sort Resnik, Silvia Liliana
title Application of Ross' equation for prediction of water activity in intermediate moisture food systems containing a non‐solute solid
title_short Application of Ross' equation for prediction of water activity in intermediate moisture food systems containing a non‐solute solid
title_full Application of Ross' equation for prediction of water activity in intermediate moisture food systems containing a non‐solute solid
title_fullStr Application of Ross' equation for prediction of water activity in intermediate moisture food systems containing a non‐solute solid
title_full_unstemmed Application of Ross' equation for prediction of water activity in intermediate moisture food systems containing a non‐solute solid
title_sort application of ross' equation for prediction of water activity in intermediate moisture food systems containing a non‐solute solid
publishDate 1985
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v20_n6_p773_CHIRIFE
http://hdl.handle.net/20.500.12110/paper_09505423_v20_n6_p773_CHIRIFE
work_keys_str_mv AT resniksilvialiliana applicationofrossequationforpredictionofwateractivityinintermediatemoisturefoodsystemscontaininganonsolutesolid
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