MEASUREMENT OF WATER ACTIVITY ABOVE 100-PERCENT-C

被引：12

作者：

BASSAL, A ^{[1
]}

VASSEUR, J ^{[1
]}

LEBERT, A ^{[1
]}

机构：

[1] INRA,DEPT GIA LAB,F-91035 MASSY,FRANCE

来源：

JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 02期

关键词：

POTATO STARCH; WATER ACTIVITY; CELLULOSE; MODELING;

D O I：

10.1111/j.1365-2621.1993.tb04295.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The method is based on equilibration of the sample with an atmosphere of pure water vapor at constant pressure. Water activity is calculated from the sample temperature at equilibrium. A curve describing X = f(a(w)) at constant water vapor pressure (isobar) was established for microcrystalline cellulose and potato starch, within the range 100-150-degrees-C. The precision of the method was evaluated and an empirical model, based on the GAB equation, was developed to fit experimental data. Determination were specifically with isobars at 1 bar, but isobars at other pressures could be determined by modifying the system.

引用

页码：449 / 452

页数：4

共 22 条

[1]

ANDRIEU J, 1985, J FOOD TECHNOL, V20, P651

[2]

AUDU TOK, 1978, LEBENSM WISS TECHNOL, V11, P31

[3]

BANDYOPADHYAY S, 1980, LEBENSM WISS TECHNOL, V13, P182

[4] WATER ACTIVITY CALCULATION BY DIRECT MEASUREMENT OF VAPOR-PRESSURE [J].