Calcolo dell’aw – III parte

in Ingredients/Products/SCIENCE

Dopo aver introdotto l’argomento relativo all’attività dell’acqua (aw) e su alcune delle possibilità per il suo calcolo, a seguire vengono riportate alcune delle fonti bibliografiche consultate ed altre utili ad approfondire nel dettaglio l’argomento.

  • Grover, D.N. (1947). The keeping properties of confectionary as influenced by its water vapor pressure. Journal of the Society of Chemical Industry 66, 201;
  • Norrish, R.S. (1966). An equation for the activity coefficients and equilibrium relative humidity of water in confectionary syrups. Journal of Food Technology 1:25–49;
  • Ross, K.D. (1975). Estimation of water activity in intermediate moisture foods. Food Technology 29:26–34;
  • Iglesias, H.A., and Chirife, J. (1976a). BET monolayer values in dehydrated food components. Lebensittel-
    Wissenschaft und-Technologie 9:107–113;
  • Benmergui, E.A., Ferro Fontan, C., and Chirife, J. (1979). The prediction of water activity in aqueous solutions in connection with intermediate moisture foods. Aw prediction in single aqueous electrolyte solutions. Journal of Food Technology 14:625–637;
  • Chirife, J., Ferro Fontan, C., and Scorza, O.C. (1980a). A study of the water activity lowering behavior of some amino acids. Journal of Food Technology 15:383–387;
  • Ferro-Fontán, C., and Chirife, J. (1981). Technical Note: A refinement of Ross’s equation for predicting the water activity of non-electrolyte mixtures. Journal of Food Technology 16, 219–221;
  • Chirife, J., Favetto, G., and Ferro-Fontan, C. (1982). The water activity of fructose solutions in the intermediate moisture range. Lebensittel-Wissenschaft und-Technologie 15(3):150–160;
  • Chirife, J., and Fontan, C.F. (1982). Water activity of fresh foods. Journal of Food Science 47:661–663;
  • Chirife, J., and Resnik, S.L. (1984). Unsaturated solutions of sodium chloride as reference sources of water activity at various temperatures. Journal of Food Science 49:1486–1488;
  • Leiras, M.C., Alzamora, S.M., and Chirife, J. (1990). Water activity of galactose solutions. Journal of Food Science 55(4):1174–1176;
  • Ballesteros, S.A., Chirife, J., and Bozzini, J.P. (1993). Specific solute effects on Staphylococcus aureus cells subjected to reduced water activity. International Journal of Food Microbiology 20(2):51–66;
  • Chirife, J., and Buera, M.P. (1996). Water activity, water glass dynamics and the control of microbiological growth in foods. Critical Reviews in Food Science and Nutrition 36:465–513;
  • Thomas A., McMeekin, Thomas Ross (1996). Shelf-life prediction: status and future possibilities. International Journal of Food Microbiology 33, 65– 83;
  • Schebor, C., and Chirife, J. (2000). A survey of water activity and pH values in fresh pasta packed under modified atmosphere manufactured in Argentina and Uruguay. Journal of Food Protection 63(7):965-969;
  • Wilson P.D.G., Brocklehurst T.F., Arino S. et al (2002). Modelling microbial growth in structured foods: towards a unified approach. International Journal of Food Microbiology 73, 275– 289;
  • Labuza, P.S., and Labuza, T.P. (2004). Cotton candy shelf-life. Journal of Food Processing and Preservation
    28:274–287.

Chiedi qui il foglio di calcolo esemplificativo per la previsione dell’aw in sistemi alimentari semplici.

 

Let’s food together!

Lascia un commento

Your email address will not be published.

*

Latest from Ingredients

I prebiotici

Il concetto di prebiotico è stato introdotto a metà degli anni novanta da

I probiotici

Con finalità contrapposte a quelle degli antibiotici, i probiotici (dal greco pro
Go to Top