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Correlation of Water Activity Data in Whole Tomato Concentrates
Author(s) -
CHIRIFE JORGE,
FONTAN CONSTANTINO FERRO,
BOQUET REINALDO
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.tb15389.x
Subject(s) - brix , water activity , simple (philosophy) , range (aeronautics) , value (mathematics) , correlation , mathematics , water content , thermodynamics , chemistry , biological system , food science , statistics , materials science , physics , biology , geology , geometry , geotechnical engineering , philosophy , sugar , epistemology , composite material
It is shown that water activity (a w ) data in whole tomato concentrates of varying total solids content may be well correlated using a simple equation derived from knowledge of the a w lowering behavior of nonelectrolytes. The proposed equation has practical value because it allows a w , prediction in tomato concentrates (in the a w range of most practical interest) from measurement of the °Brix value.