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Water activity at 35 °C in ‘ sugar ’ + water and ‘ sugar ’ + sodium chloride + water systems
Author(s) -
Comesaña José F.,
Correa Antonio,
Sereno Alberto M.
Publication year - 2001
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2001.00501.x
Subject(s) - xylose , sugar , aqueous solution , sucrose , sodium , fructose , chemistry , water activity , chloride , food science , water content , organic chemistry , geology , geotechnical engineering , fermentation
Water activities of aqueous solutions of xylose, glucose, fructose and sucrose, and of these sugars with sodium chloride, were measured and correlated with a simple empirical equation proposed by Lin et al . (1996). Parameters for the equation were obtained and, from them, values of water activity were calculated with an average relative deviation of less than 0.14% for all the systems studied.