PREDICTING WATER ACTIVITY IN SOLUTIONS OF MIXED SOLUTES

被引：17

作者：

CHEN, CS

机构：

[1] Food & Agricultural Sciences, Citrus Research & Education Center, Univ. of Florida, Lake Alfred, Florida, 33850

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb06794.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The Ross equation is a multiplicative procedure for estimating the water activity (aw) of aqueous unprocessed food preparations that contain only solutes, only food polymers, or mixtures of solutes and polymers. Using accurate aw values of single solute solutions in the Ross equation resulted in prediction accuracies to ± 0.01 aw for 118 of 120 multiple‐solute solutions. The exceptions at ±0.02 aw occurred within a range of concentrated solutions containing NaCl, KCl, and CaCl2. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：494 / &

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