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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Autores principales: ALZAMORA, S.M., CHIRIFE, J., FONTÁN, C.F.
Formato: JOUR
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00221147_v46_n6_p1974_ALZAMORA
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling todo:paper_00221147_v46_n6_p1974_ALZAMORA2023-10-03T14:26:44Z Effect of Surface Active Agents on Water Activity of IM Food Solutions ALZAMORA, S.M. CHIRIFE, J. FONTÁN, C.F. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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
format JOUR
author ALZAMORA, S.M.
CHIRIFE, J.
FONTÁN, C.F.
spellingShingle ALZAMORA, S.M.
CHIRIFE, J.
FONTÁN, C.F.
Effect of Surface Active Agents on Water Activity of IM Food Solutions
author_facet ALZAMORA, S.M.
CHIRIFE, J.
FONTÁN, C.F.
author_sort ALZAMORA, S.M.
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
url http://hdl.handle.net/20.500.12110/paper_00221147_v46_n6_p1974_ALZAMORA
work_keys_str_mv AT alzamorasm effectofsurfaceactiveagentsonwateractivityofimfoodsolutions
AT chirifej effectofsurfaceactiveagentsonwateractivityofimfoodsolutions
AT fontancf effectofsurfaceactiveagentsonwateractivityofimfoodsolutions
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