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Determination of the water activity of some hygroscopic food materials by a dew‐point method
Author(s) -
Ayerst G.
Publication year - 1965
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740160202
Subject(s) - dew point , dew , water content , water activity , moisture , hysteresis , environmental science , point (geometry) , range (aeronautics) , chemistry , mathematics , soil science , materials science , thermodynamics , physics , geotechnical engineering , composite material , geology , condensed matter physics , condensation , geometry
A dew‐point apparatus for the determination of the water activity of stored foods and other substances is described and its precision assessed. The results of measurements at two temperatures and over a range of moisture content on a number of varieties of foods are presented; they are discussed in relation to the phenomenon of hysteresis and used to test two published equations relating water activity to moisture content and temperature.