Water activity of multicomponent mixture of solutes and non-solutes

International Journal of Food Science and Technology

Volumn 40, Issue 3, 2005, Pages 295-303

  Caurie, Matthew ^a,b  

^a Dept of Home Economics Education University of Education ^*  (Ghana)

^b UNIVERSITY OF EDUCATION   (Ghana)

Author keywords

Adsorption; Adsorption equations; Humectant solutions; Ross equation

Indexed keywords

ADSORPTION; FOOD PRODUCTS; HYDRATION; MIXTURES; SUSPENSIONS (FLUIDS); WATER;

ADSORPTION EQUATIONS; HUMECTANT SOLUTIONS; ROSS EQUATIONS; SOLUTES;

FOOD PRESERVATION;

EID: 14644400548     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.00942.x     Document Type: Article

References (26)

1. Bone, D. (1973). Water activity in intermediate moisture foods. Food Technology, 274, 71-72, 74, 76.
2. Bone, D.P., Shannon, E.L. & Ross, K.D. (1975). The lowering of water activity by order of mixing in concentrated solutions. In: Water Relations of Foods (edited by R.B. Duckworth). Pp. 613-626. London: Academic Press.
3. Bull, H.B (1944). Adsorption of water vapor by proteins. Journal of the American Chemical Society, 66, 1499-1507.
4. Caurie, M. (1981). Derivation of full range moisture sorption isotherms. In: Water Activity Influences on Food Quality (edited by L.B. Rockland & G.F. Stewart). Pp. 63-87. London and New York: Academic Press.
5. Caurie, M. (1985a). A new treatment of multimolecular adsorption. In: Moisture and Humidity: Its Measurement and Control in Science and Industry (edited by F.C. Quinn). Pp. 671-680. Washington DC, USA: Instrument Society of America.
6. Caurie, M. (1985b). A corrected Ross equation. Journal of Food Science, 50, 1445-1447.
7. Caurie, M. (1986). A general method for predicting the water activity of simple and multicomponent mixtures of solutes and non-solutes. Journal of Food Technology, 21, 221-228.
8. Cazier, J.-B. & Gekas, V. (2001). Water activity and its prediction: a review. International Journal of Food Properties, 4, 35-43.
9. Chen, C.S. (1989). Water activity - concentration models for solutions of sugars, salts and acids. Journal of Food Science, 54, 1318-1321.
10. Chen, C.S. (1990). Predicting the water activity in solutions of mixed solutes. Journal of Food Science, 55, 494-497.
11. w lowering behaviour of sodium lactate and some related compounds. Journal of Food Science, 45, 802-804.
12. Chirife, J., Ferro-Fontan, C.F. & Benmergui, E.A. (1980). The prediction of water activity of aqueous solutions in connection with intermediate moisture foods IV. Journal of Food Technology, 15, 59.
13. Chuang, L. & Toledo, R.T. (1976). Predicting the water activity of multicomponent systems from water sorption isotherms of individual components. Journal of Food Science, 41, 922-927.
14. EEC. (1976) Meat Products. Regulation Nr 77/99 Dec. 21. Bruxelles, Belgium: Economic Community.
15. FAO/WHO. (1979) Recommended International Code of Hygiene Practice for Groundnuts (peanuts) CAC/RCP 22-1979. Rome, Italy: Food and Agriculture Organisation of the United Nations World Health Organisation.
16. FDA. (1973). Federal Registrar 38(16) Part III 2398. Washington DC: Food and Drug Administration.
17. w lowering single strong electrolyte. Journal of Food Technology, 14, 639-646.
18. w prediction in multicomponent strong electrolyte aqueous solutions. Journal of Food Technology, 15, 47-58.
19. Kitic, D., Jardin, D.C., Faretto, G.J., Resnik, S.L. & Chirife, J. (1986). Theoretical prediction of the water activity of standard saturated salt solutions at various temperatures. Journal of Food Science, 51, 1037-1041.
20. Labuza, T.P. (1976) Storage Stability and Improvement of Intermediate Moisture Foods. Final contract report NAS 9-12560 Phase IV. Pp. 64, 280, 281. Houston: Texas National Aeronautics and Space Administration Food and Nutritional Office.
21. Makower, B. (1950). Determination of water in some dehydrated foods. Advances in chemistry series no 3 analytical methods in the food industry. Journal of the American Chemical Society, 72, 37-54.
22. Robinson, R.A. & Stokes, R.H. (1959). Electrolyte Solutions. London: Butterworths.
23. Ross, K.D. (1975). Estimation of water activity of intermediate moisture foods. Food Technology, 29, 26, 28, 30, 34.
24. Salwin, H. & Slawson, V. (1959). Moisture transfer in combinations of dehydrated foods. Food Technology, 13, 715-718.
25. Schwarzberg, H.G. (1976). Effective heat capacity for the freezing and thawing of food. Journal of Food Science, 41, 152-156.
26. Teng, T.T. & Seow, C.C. (1981). A comparative study of methods for prediction of water activity for multicomponent aqueous solutions. Journal of Food Technology, 16, 409-419.