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RELATIONSHIP BETWEEN WATER ACTIVITY AND FREEZING POINT DEPRESSION OF FOOD SYSTEMS.

Author(s) : CHEN C. S.

Type of article: Article

Summary

A SIMPLIFIED FREEZING POINT DEPRESSION (FPD) EQUATION WAS DERIVED FOR CALCULATING WATER ACTIVITY OF FOOD SYSTEMS. THE WATER ACTIVITY VALUES AS CALCULATED BY FPD DATA AGREED WITH LITERATURE DATA FOR A VARIETY OF FOODS TO WITHIN MORE OR LESS 0.01 WATER ACTIVITY UNITS. THE FPD EQUATION WAS FOUND PARTICULARLY USEFUL FOR CALCULATING WATER ACTIVITY VALUES OF FROZEN FOODS AT TEMPERATURES BETWEEN 273 TO 233 K (0 TO -40 DEG C).

Details

  • Original title: RELATIONSHIP BETWEEN WATER ACTIVITY AND FREEZING POINT DEPRESSION OF FOOD SYSTEMS.
  • Record ID : 1987-2229
  • Languages: English
  • Publication date: 1987
  • Source: Source: J. Food Sci.
    vol. 52; n. 2; 1987.03-04; 433-435; 4 tabl.; 15 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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