Relationship Between Water Activity and Freezing Point Depression of Food Systems
- 1 March 1987
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 52 (2) , 433-435
- https://doi.org/10.1111/j.1365-2621.1987.tb06632.x
Abstract
A simplified freezing point depression (FPD) equation was derived for calculating water activity (aw) of food systems. The aw values as calculated by FPD data agreed with literature data for a variety of foods to within ± 0.01 aw units. The FPD equation was found particularly useful for calculating aw values of frozen foods at temperatures between 273.1.5–233.15 °K (0 to −40°C).This publication has 3 references indexed in Scilit:
- Water Activity and Freezing Point Depression of Aqueous Solutions and Liquid FoodsJournal of Food Science, 1983
- Equilibrium Vapor Pressure of Frozen Bovine MuscleJournal of Food Science, 1966
- Water Relations of Staphylococcus Aureus At 30°CAustralian Journal of Biological Sciences, 1953