PREDICTING WATER ACTIVITY OF MULTICOMPONENT SYSTEMS FROM WATER SORPTION ISOTHERMS OF INDIVIDUAL COMPONENTS

[1] BONE D, 1973, FOOD TECHNOL-CHICAGO, V27, P71

[2] GROVER J, 1947, J SOC CHEM IND LOND, V66, P201

[3] KAPLOW M, 1970, FOOD TECHNOL-CHICAGO, V24, P889

[4] EQUILIBRIUM HUMIDITY OF SUGAR SOLUTIONS [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1951, 2 (04) : 180 - 185

[5] Norrish RS., 1966, J FOOD TECHNOL, V1, P25, DOI DOI 10.1111/J.1365-2621.1966.TB01027.X

[6] Robinson R. A., 1959, ELECTROLYTE SOLUTION

[7] ROSS KD, 1975, FOOD TECHNOL-CHICAGO, V29, P26

[8] SALWIN H, 1959, FOOD TECHNOL-CHICAGO, V13, P715

[9] Isotonic solutions I The chemical potential of water in aqueous solutions of sodium chloride, potassium chloride, sulfuric acid, sucrose, urea and glycerol at 25(o) [J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1938, 60 : 3061 - 3070

[10] SHANBHAG S, 1970, Journal of Food Science, V35, P612, DOI 10.1111/j.1365-2621.1970.tb04824.x

[1] BONE D, 1973, FOOD TECHNOL-CHICAGO, V27, P71

[2] GROVER J, 1947, J SOC CHEM IND LOND, V66, P201

[3] KAPLOW M, 1970, FOOD TECHNOL-CHICAGO, V24, P889

[4] EQUILIBRIUM HUMIDITY OF SUGAR SOLUTIONS [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1951, 2 (04) : 180 - 185

[5] Norrish RS., 1966, J FOOD TECHNOL, V1, P25, DOI DOI 10.1111/J.1365-2621.1966.TB01027.X

[6] Robinson R. A., 1959, ELECTROLYTE SOLUTION

[7] ROSS KD, 1975, FOOD TECHNOL-CHICAGO, V29, P26

[8] SALWIN H, 1959, FOOD TECHNOL-CHICAGO, V13, P715

[9] Isotonic solutions I The chemical potential of water in aqueous solutions of sodium chloride, potassium chloride, sulfuric acid, sucrose, urea and glycerol at 25(o) [J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1938, 60 : 3061 - 3070

[10] SHANBHAG S, 1970, Journal of Food Science, V35, P612, DOI 10.1111/j.1365-2621.1970.tb04824.x