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Water activity and its prediction: A review

Abstract:

Water activity is a very useful parameter in food preservation. Raoult's law gave a first base in the case of ideal solutions. In 1966, Norrish presented a thermodynamically based equation to predict activity coefficients in confectionery syrups. Later, the Gibbs-Duhem equation was used to produce series of predictive models starting with Ross in 1975. Some apparent refinements have been proposed since then by Caurie, followed by Lilley and Sutton. In this work an analysis of different approa...

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Publisher copy:
10.1081/JFP-100002187
Journal:
International Journal of Food Properties More from this journal
Volume:
4
Issue:
1
Pages:
35-43
Publication date:
2001-03-01
DOI:
EISSN:
1532-2386
ISSN:
1094-2912
Language:
English
Pubs id:
pubs:275736
UUID:
uuid:1d45b04c-5073-40fa-9b75-8755e31fc6ea
Local pid:
pubs:275736
Source identifiers:
275736
Deposit date:
2012-12-19

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