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Relationship Between Water Activity and Freezing Point Depression of Food Systems
Author(s) -
CHEN C. S.
Publication year - 1987
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.1365-2621.1987.tb06632.x
Subject(s) - freezing point depression , freezing point , depression (economics) , thermodynamics , point (geometry) , variety (cybernetics) , chemistry , food science , mathematics , mineralogy , materials science , physics , statistics , economics , geometry , keynesian economics
A simplified freezing point depression (FPD) equation was derived for calculating water activity (a w ) of food systems. The a w values as calculated by FPD data agreed with literature data for a variety of foods to within ± 0.01 a w units. The FPD equation was found particularly useful for calculating a w values of frozen foods at temperatures between 273.1.5–233.15 °K (0 to −40°C).