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

Autor:	Jorge Chirife, C. Ferro Fontan, E. A. Benmergui
Rok vydání:	2007
Předmět:	Thermodynamic model Strong electrolyte Aqueous solution Water activity Moisture Chemistry Thermodynamics Electrolyte Industrial and Manufacturing Engineering Food Science
Zdroj:	International Journal of Food Science & Technology. 14:639-646
ISSN:	1365-2621 0950-5423
DOI:	10.1111/j.1365-2621.1979.tb00910.x
Popis:	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.
Databáze:	OpenAIRE
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