Prediction of Water Activity in Aqueous Polyol Solutions

被引：5

作者：

Fysun, Olga ^{[1
]}

Stoeckel, Marina ^{[1
]}

Thienel, Katharina J. F. ^{[1
]}

Waeschle, Friederike ^{[1
]}

Palzer, Stefan ^{[2
]}

Hinrichs, Joerg ^{[1
]}

机构：

[1] Univ Hohenheim, Inst Food Sci & Biotechnol, Dept Soft Matter Sci Dairy Technol, D-70599 Stuttgart, Germany

[2] Nestec Ltd, Beverage Business Unit, CH-1800 Veveby, Switzerland

来源：

CHEMIE INGENIEUR TECHNIK | 2015年 / 87卷 / 10期

关键词：

Confectionery; Intermediate moisture food; Norrish equation; Polyols; Raoult's law; Ross equation; Water activity; SUGAR; TECHNOLOGY; STABILITY; FOODS;

D O I：

10.1002/cite.201400134

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

In intermediate moisture foods polyols are added to decrease the water activity. However, an easily readable diagram for industrial use describing combined effects of different polyols on the final water activity of the food product is, to our knowledge, missing. Therefore, in this study the influence of sorbitol and glycerol on the water activity in the range of 0.6 - 0.8 in monomeric and binary polyol solutions was examined and predicted using combinations of the Raoult, Norrish and Ross equations. A ternary diagram describing the combined effects for the use in confectionery was developed.

引用

页码：1327 / 1333

页数：7

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