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Water Activity and Freezing Point Depression of Aqueous Solutions and Liquid Foods
Author(s) -
LERICI C. R.,
PIVA M.,
ROSA M. DALLA
Publication year - 1983
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.1365-2621.1983.tb05056.x
Subject(s) - hygrometer , freezing point depression , freezing point , aqueous solution , chemistry , water activity , skimmed milk , food science , chromatography , analytical chemistry (journal) , water content , humidity , thermodynamics , organic chemistry , physics , geotechnical engineering , engineering
Water activity (a w ) of binary aqueous solutions and liquid foods (skim milk, coffee beverages, peach and tomato juices) at different total solids concentration (by wt).was evaluated, measuring freezing point depression (FPD). The calculated values differed from those obtained by electric hygrometer by less than 0.01 a, units. Water activity was also evaluated in model systems containing ethanol, for which a w determination by conventional electric hygrometer is not possible.