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The Water Activity of Canned Foods
Author(s) -
ALZAMORA STELLA M.,
CHIRIFE JORGE
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.tb09247.x
Subject(s) - food science , chemistry
This work reports the a w values of a diversity of commercially canned foods (54 samples), including fruits and vegetables and cured and uncured meat products. The a w of canned fruit products (pieces in syrup, purees and juices) ranges between 0.950 and 0.992. Canned cured meats (i.e. deviled ham, meat and liver pastes, corned beef, cooked ham) have a w values in the range 0.970–0.984, while uncured canned meats display a w values above 0.982.