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Isotherm Equations for Starch, Sucrose and Salt for Calculation of High System Water Activities
Author(s) -
CHINACHOTI P.
Publication year - 1990
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.1365-2621.1990.tb06071.x
Subject(s) - starch , sucrose , salt (chemistry) , chemistry , thermodynamics , chromatography , food science , physics
The mass balance equations previously developed for formulated foods were extended to the starch‐sucrose‐salt system at high a w. For starch, the Smith isotherm was extrapolated; sucrose and salt data were divided into two a w regions below and above 0.925 with the second region extrapolated on the Smith isotherm to 0.9998 a w. Isotherm parameters and a w calculated for representative mixtures were determined. Comparison of the calculated values with those measured by the isopiestic method showed a correlation coefficient of 0.968.