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Prediction of Water Activity in Aqueous Polyol Solutions
Author(s) -
Fysun Olga,
Stoeckel Marina,
Thienel Katharina J. F.,
Wäschle Friederike,
Palzer Stefan,
Hinrichs Jörg
Publication year - 2015
Publication title -
chemie ingenieur technik
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 36
eISSN - 1522-2640
pISSN - 0009-286X
DOI - 10.1002/cite.201400134
Subject(s) - water activity , polyol , activity coefficient , aqueous solution , chemistry , ternary operation , glycerol , ternary plot , moisture , thermodynamics , sorbitol , monomer , chemical engineering , organic chemistry , water content , polyurethane , computer science , programming language , physics , geotechnical engineering , engineering , polymer
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.