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A study of water activity and electrical conductivity in fruit juices: influence of temperature and concentration.

Author(s) : MOURA S. C. S. R. de, VITALI A. de Almeida, HUBINGER M. D.

Type of article: Article

Summary

The paper determines the water activity of tangerine, pineapple and lemon juices at various concentrations (110-55 °Brix) by commonly used methods, such as the electronic hygrometer, and to determine a correlation between the water activity and the electrical conductivity at various temperatures. The electrical conductivity was measured in the temperature range of 20-80 °C and concentrations of 10-55 °Brix. An equation for the dependence of electrical conductivity on temperature and concentration was developed. Therefore, it is possible to predict the water activity from the values for electrical conductivity of the same juice.

Details

  • Original title: A study of water activity and electrical conductivity in fruit juices: influence of temperature and concentration.
  • Record ID : 2003-1472
  • Languages: English
  • Source: Braz. J. Food Technol. - vol. 2 - n. 1-2
  • Publication date: 1999
  • Document available for consultation in the library of the IIR headquarters only.

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