Application of Ross' equation for prediction of water activity in intermediate moisture food systems containing a non-solute solid |
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| Authors: | J. CHIRIFE ,Silvia L. RESNIK,&dagger ,C. Ferro FONTÁ N,&Dagger ,§ |
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| Affiliation: | Member of Comisión de Investigaciones Cientificas de la Provincia de Buenos Aires:;Departmento de Fisca, Facultad de Ciencias Exactas y Naturales:;Member of Consejo Nacional de Investigaciones Cientificas y Técnicas de la República Argentina;PROIPA (CONICET-FCEyN), Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Republica Argentina. |
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| Abstract: | This work investigates the use of the Ross (1975) equation for the prediction of water activity (a), in aqueous electrolyte or non-electrolyte solutions to which a non-solute (casein) was added. Water activity of the ternary mixtures (casein-water-solute) was in the range of a, = 0.85-0.90 which is of interest for the development of intermediate moisture foods for human consumption. It was found that the use of the Ross equation coupled with a correction for the water strongly bound to casein gives good predictions of a. |
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