The prediction of water activity in aqueous solutions in connection with intermediate moisture foods II. On the choice of the best aw lowering single strong electrolyte
- 1 December 1979
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 14 (6) , 639-646
- https://doi.org/10.1111/j.1365-2621.1979.tb00910.x
Abstract
Summary: A theoretical study is made of the aw lowering ability of single strong electrolytes on the basis of a thermodynamic model equation developed by Bromley (1973). This study allowed us to make predictions and draw conclusions about the possibility of finding new solutes (electrolytes) with better aw lowering abilities than those in use in present IMF technology.Keywords
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