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The prediction of water activity in aqueous solutions in connection with intermediate moisture foods II. On the choice of the best a w lowering single strong electrolyte
Author(s) -
FONTAN C. FERRO,
CHIRIFE J.,
BENMERGUI E. A.
Publication year - 1979
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 - 10.1111/j.1365-2621.1979.tb00910.x
Subject(s) - electrolyte , aqueous solution , connection (principal bundle) , thermodynamics , moisture , chemistry , strong electrolyte , mathematics , physics , electrode , organic chemistry , geometry
Summary A theoretical study is made of the a w lowering ability of single strong electrolytes on the basis of a thermodynamic model equation developed by Bromley (1973). This study allowed us to make predictions and draw conclusions about the possibility of finding new solutes (electrolytes) with better a w lowering abilities than those in use in present IMF technology.