Prediction of water activity in food systems. A review on theoretical models.

Author(s) : VEGA-MERCADO H., BARBOSA-CÁNOVAS G. V.

Type of article: Article

Summary

A summary of different mathematical models reported as useful for the prediction of water activity of different types of foods is presented. The review considers Raoult's law, empirical models (such as Money-Born and Grover) and models developed on a thermodynamic approach such as those used by Norrish, Pitzer and Bromley, among others. The estimation of water activity using models such as Ross, Ferro-Chirife-Boquet and Ferro-Benmergui-Chirife is discussed for multicomponent mixtures. In addition, various examples which illustrate these models are presented.

Details

Original title: Prediction of water activity in food systems. A review on theoretical models.
Record ID : 1995-2930
Languages: English
Source: Rev. esp. Cienc. Tecnol. Aliment. - vol. 34 - n. 4
Publication date: 1994/08
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food engineering;
Chilling of foodstuffs
Keywords: Food; Physical property; Solution; Simulation; Mixture; Water; Water activity