The correlation between water activity and % moisture in honey: Fundamental aspects and application to Argentine honeys

被引：120

作者：

Chirife, J

Zamora, MC

Motto, A

机构：

[1] Univ Catolica Argentina, Fac Ciencias Agrarias, RA-1426 Buenos Aires, DF, Argentina

[2] Consejo Nacl Invest Cient & Tecn, RA-1033 Buenos Aires, DF, Argentina

来源：

JOURNAL OF FOOD ENGINEERING | 2006年 / 72卷 / 03期

关键词：

water activity; % moisture; sugars; glucose; fructose; honey;

D O I：

10.1016/j.jfoodeng.2004.12.009

中图分类号：

TQ [化学工业];

学科分类号：

0817 [化学工程与技术];

摘要：

The present work examined some fundamental aspects of the relationship between water activity and % moisture in honey. For this purpose a theoretical analysis was made on water activity lowering in sugar solutions and honey; the correlation between water activity and % moisture in Argentine honeys was then experimentally determined and explained on the basis of the above analysis. A very good straight line relationship (correlation coefficient 0.971) was found between both parameters in the range examined (15-21% moisture), and also the goodness of fit of the regression equation was found to be quite satisfactory. Previous literature results were compared with the present ones. (c) 2005 Elsevier Ltd. All rights reserved.

引用

页码：287 / 292

页数：6

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