Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1187341 | Food Chemistry | 2008 | 8 Pages |
Abstract
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.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Alonzo A. Gabriel,