ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The water activity (aw) of eight salt solutions was determined at three temperatures (25, 30, 45°C) using a pressure transducer-vapor pressure manometer. The aws of the salts showed a decrease with increasing temperature, which was explained with the help of a thermodynamic equation. This is opposite to the increase in aw with increase in temperature for foods. Moisture sorption data for fish flour and cornmeal were obtained at 25–65°C. The Guggenheim-Anderson-deBoer model was evaluated and shown to be comparable to the Brunauer-Emmett-Teller model for prediction of the monolayer. Product was equilibrated at different aws at 25°C then subsequently shifted to 30°C and 45°C in a sealed chamber. The resultant a, change, measured on the Kaymont-Rotronics, was predictable from the isotherm at each temperature using the Clausius Clapeyron relationship.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1985.tb13409.x
Permalink
