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Predicting Water Activity in Solutions of Mixed Solutes
Author(s) -
CHEN C.S.
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.tb06794.x
Subject(s) - aqueous solution , chemistry , multiplicative function , polymer , thermodynamics , polymer solution , water activity , range (aeronautics) , chromatography , materials science , water content , organic chemistry , mathematics , geology , mathematical analysis , physics , geotechnical engineering , composite material
The Ross equation is a multiplicative procedure for estimating the water activity (a w ) of aqueous unprocessed food preparations that contain only solutes, only food polymers, or mixtures of solutes and polymers. Using accurate a w values of single solute solutions in the Ross equation resulted in prediction accuracies to ± 0.01 a w for 118 of 120 multiple‐solute solutions. The exceptions at ±0.02 a w occurred within a range of concentrated solutions containing NaCl, KCl, and CaCl 2 .