Prediction of water activity of glucose and calcium chloride solutions

被引：26

作者：

Bui, AV

Nguyen, HM

Joachim, M

机构：

[1] Univ Western Sydney, Ctr Adv Food Res, Penrith, NSW 1797, Australia

[2] USFilter Memcor Res Pty Ltd, Windsor, NSW 2756, Australia

来源：

JOURNAL OF FOOD ENGINEERING | 2003年 / 57卷 / 03期

关键词：

water activity; temperature effect; glucose; calcium chloride;

D O I：

10.1016/S0260-8774(02)00304-7

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The water activity (a(w)) of glucose and calcium chloride solutions in the intermediate concentration range and at temperatures between 20 and 35 degreesC was determined. It was found that the a(w) measured at 25 degreesC was in accordance with previous studies and fitted the Norrish's model well. However, temperature was found to have a more pronounced effect on aw of solutions at higher concentrations. A polynomial equation for VIR was developed to correlate the effect of temperature on a(w) for various concentrations of the two Solutions as follows: h(E)/R = -446.52C(3) + 349.34C(2) - 120.92C for glucose, and h(E)/R = -9561.7C(3) + 2853.8C(2) - 422.4C for calcium chloride solution. (C) 2002 Elsevier Science Ltd. All rights reserved.

引用

页码：243 / 248

页数：6

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