Measurement Of Water Activity Using Isopiestic Method

Handbook of Food Analytical Chemistry

Volumn 1-2, Issue , 2005, Pages 51-60

  Sablani, Shyam S ^a   Shafiur Rahman, M ^a   Labuza, Theodore P ^b  

^a SULTAN QABOOS UNIVERSITY   (Oman)

^b UNIVERSITY OF MINNESOTA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CHEMICAL ANALYSIS;

ISOPIESTIC METHOD; WATER ACTIVITY;

CHEMISTRY;

EID: 84958675703     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/0471709085.ch2     Document Type: Chapter

References (13)

1. Bell, L.N. and Labuza, T.P. 2000. Moisture sorptions: Practical aspects of isotherm measurement and use. Eagan Press AACC, Eagan, Minn.
2. Brunauer, S., Deming, L.S., Deming, W.E., and Teller, E. 1940. On a theory of the van der Waals adsorption of gases. Am. Chem. Soc. J. 62:1723.
3. Fett, H.M. 1973. Water activity determination in foods in the range 0.80 to 0.99. J. Food Sci. 38:1097-1098.
4. Greenspan, L. 1971. Humidity fixed points of binary saturated aqueous solutions. J. Res. Natl. Bur. Stand. A Phys. Chem. 81 A:89.
5. Igbeka, J.C. and Blaisdell, J.L. 1982. Moisture isotherm of a processed meat product-bologna. J. FoodTechnol. 17:37.
6. Labuza, TP, Acott, K., Tatini, S.R., Lee, R.Y., Flink, J., and McCall, W. 1976. Water activity determination: A colloborative study of different methods. J. Food Sci. 41:910.
7. Labuza, TP, Kaanane, A., and Chen, J.Y. 1985. Effect of temperature on the moisture sorption isotherms and water activity shift of two dehydrated foods. J. Food Sci. 50:385.
8. Rahman, S. 1995. Handbook of Food Properties. CRC Press, Boca Raton, Fla.
9. Rahman, M.S. and Labuza, T.P. 1999. Water activity and food preservation. In Handbook of Food Preservation (M.S. Rahman, ed.) pp. 339-382. Mercel Dekker, New York.
10. Rizvi, S.S.H. 1995. Thermodynamic properties of foods in dehydration. In Engineering Properties of Foods, 2nd ed. (M.A. Rao and S.S.H. Rizvi, eds) p. 123. Mercel Dekker, New York.
11. Scott, W.J. 1957. Water relations of food spoilage microorganisms. Adv. Food Res. 72:83.
12. Spiess, W.E.L. and Wolf, W. 1987. Water activity. In Theory and Applications to Food (L.B. Rockland and L.R. Beuchat, eds.) pp. 215-233. Marcel Dekker, New York.
13. Vos, P. and Labuza, T.P. 1974. A technique for measurement of water activity in the high aw range. J. Agric. Food Chem. 22:326-327.