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Sorbic acid diffusivity in relation to the composition of high and intermediate moisture model gels and foods
Author(s) -
GIANNAKOPOULOS A.,
GUILBERT S.
Publication year - 1986
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.1365-2621.1986.tb00426.x
Subject(s) - sorbic acid , thermal diffusivity , chemistry , diffusion , moisture , sugar , dilution , substrate (aquarium) , water content , water activity , glycerol , composition (language) , food science , chromatography , thermodynamics , organic chemistry , physics , oceanography , geotechnical engineering , engineering , geology , linguistics , philosophy
The diffusivity at infinite diffusant dilution ( D 0 ) of sorbic acid in high and intermediate moisture gels (with various substrates and water contents) and in three foods was evaluated. The determination of D 0 (25°C) was achieved by tridimensional diffusion in gels cubes or by monodimensional diffusion in infinite food columns. For the same substrate concentration by weight, D 0 values of sorbic acid in concentrated sugar solutions decreased slightly when the molecular weight of the sugar was increased. When a liquid substrate such as glycerol was used, D 0 values referred to equal concentrations by weight, were higher than in sugar solutions. The diffusion of sorbic acid is related, as a first approximation, to the water content rather than to the water activity of the diffusion medium.