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On the Water Activity of Lactose Solutions
Author(s) -
MIRACCO J. L.,
ALZAMORA S. M.,
CHIRIFE J.,
FONTAN C. FERRO
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb04231.x
Subject(s) - lactose , water activity , aqueous solution , chemistry , thermodynamics , saturation (graph theory) , activity coefficient , free water , food science , mathematics , water content , physics , environmental engineering , geology , environmental science , geotechnical engineering , combinatorics
The water activity of aqueous lactose solutions up to about 17% (w/w) (saturation at 25°C) has been determined from measured freezing points. As expected, results agree well with Raoult's law and do not substantiate some literature results which attributed considerably lower water activity values to lactose solutions.