کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1187341 | 963460 | 2008 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Estimation of water activity from pH and °Brix values of some food products
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
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چکیده انگلیسی
In this study, a predictive model for the estimation of water activity (aw25°C) as a function of pH (1.00–8.00) and °Brix (0–82.00) values of simulated food solutions (SFS) was developed, through response surface methodology. Response fit analyses resulted in a highly significant (pH < 0.0001) square root polynomial model that can predict aw25°C of SFS in terms of pH and °Brix values within the defined variable ranges. The linear, quadratic and interactive influences of pH and °Brix on aw25°C were all significant (pH < 0.0001). Model validations in SFS and in a number of actual food systems showed that the model had acceptable predictive performance, as indicated by the calculated accuracy and bias indices.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 108, Issue 3, 1 June 2008, Pages 1106–1113
Journal: Food Chemistry - Volume 108, Issue 3, 1 June 2008, Pages 1106–1113
نویسندگان
Alonzo A. Gabriel,