COMPARISON OF METHODS FOR DETERMINATION OF HIGH WATER ACTIVITIES - APPLICATION TO DAIRY-PRODUCTS AND JUICES

被引：0
|
作者：
ESTEBAN, MA
ALCALA, M
MARCOS, A
FERNANDEZSALGUERO, J
机构：
[1] Department of Food Technology and Biochemistry, Faculty of Veterinary, University of Córdoba
来源：
FOOD CHEMISTRY | 1990年 / 35卷 / 02期
关键词：
D O I：
10.1016/0308-8146(90)90027-2
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Water activity was determined in various dairy products (ice creams, yoghourts and flavoured milks) and several juices by three different methods: psychrometric, cryoscopic and gravimetric. The differences between the AW values provided by the three methods were also calculated. Such differences were always smaller than 0·005 Aw units, which allows the use of a straightforward method (gravimetric) together with two instrumental methods (psychrometric and cryoscopic) for the determination of high Aw values (in the range 0·999-0·900) in the aforesaid types of products. © 1989.
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页码：153 / 158
页数：6
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