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A NEW METHOD FOR DETERMINING THE WATER ACTIVITY OF MEAT PRODUCTS.

[In German. / En allemand.]

Author(s) : RÖDEL W., SCHEUER R., WAGNER H.

Type of article: Article

Summary

THE AUTHORS DEAL WITH THE WATER ACTIVITY CONCEPT AND SPECIFICATIONS ABOUT WATER ACTIVITY WHICH WERE ADOPTED IN VARIOUS COUNTRIES, THEY DISCUSS A NEW MEASURING METHOD FOR THE THERMOMETRIC DETERMINATION OF WATER ACTIVITY. THE VALUES FOR WATER ACTIVITY ABOVE THE FREEZING POINT OF A FOODSTUFF IS DETERMINED BY CALCULATION FOR A TEMPERATURE OF 298 K (25 DEG C). THE PECULIARITIES OF THE METHOD COMPARED TO THE HYGROMETRIC MEASURING METHOD ARE THE SHORT MEASUREMENT TIMES, THE INDEPENDENT ACHIEVEMENT OF THE MEASUREMENT AND THE INSENSITIVITY TO DISTURBING MATERIALS. ACCORDING TO THE AUTHORS, THIS MEASURING METHOD PROVIDES A SUPPLEMENTARY DOMAIN OF USE OF EXISTING MEASURING UNITS. DUE TO THE HIGH REPRODUCIBILITY OF MEASUREMENT RESULTS, THIS METHOD MAY BE CONSIDERED AS A REFERENCE ONE. R.R.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1989-1017
  • Languages: German
  • Source: Mitt.bl. Fleischforsch. Kulmb. - n. 100
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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