Prediction of Water Activity in Aqueous Polyol Solutions
In intermediate moisture foods polyols are added to decrease the water activity. However, an easily readable diagram for industrial use describing combined effects of different polyols on the final water activity of the food product is, to our knowledge, missing. Therefore, in this study the influen...
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| Published in: | Chemie ingenieur technik Vol. 87; no. 10; pp. 1327 - 1333 |
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| Main Authors: | , , , , , |
| Format: | Journal Article |
| Language: | English |
| Published: |
Weinheim
WILEY-VCH Verlag
01-10-2015
WILEY‐VCH Verlag |
| Subjects: | |
| Online Access: | Get full text |
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| Summary: | In intermediate moisture foods polyols are added to decrease the water activity. However, an easily readable diagram for industrial use describing combined effects of different polyols on the final water activity of the food product is, to our knowledge, missing. Therefore, in this study the influence of sorbitol and glycerol on the water activity in the range of 0.6 – 0.8 in monomeric and binary polyol solutions was examined and predicted using combinations of the Raoult, Norrish and Ross equations. A ternary diagram describing the combined effects for the use in confectionery was developed.
Polyols are added to intermediate moisture foods in order to decrease the water activity. The influence of sorbitol and glycerol on the water activity in the range of 0.6 – 0.8 in monomeric and binary polyol solutions was investigated and predicted. A ternary diagram describing the combined effects for the use in confectionery was developed. |
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| Bibliography: | ArticleID:CITE201400134 istex:0591873D37571C4175AEB9BF2DAC487F5EB34D3C ark:/67375/WNG-RWSCX30J-P ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
| ISSN: | 0009-286X 1522-2640 |
| DOI: | 10.1002/cite.201400134 |