By Gustavo V Barbosa-Cánovas; Humberto Vega-Mercado
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Extra resources for Dehydration of foods
Sample text
1993a). Water activity is a key factor in microbial growth, toxin production, and enzymatic and nonenzymatic reactions (Leung, 1986). 90 (Bone, 1987), the factor used as a regulatory parameter in the United States by the Food and Drug Administration pertaining to canned foods (Leung, 1986; FPI, 1982). 1 Thermodynamics of Water Activity Water activity is a term used to indicate the relation between a food and the equilibrium relative humidity of the surrounding atmosphere (Van den Berg and Bruin, 1981).
Bromlev Equation Bromley's (1973) equation is based on the assumption that Bmx may be approximated as the sum of individual ion B values. 5 a=-- (40) IZmzxl where TI and T 2 are used to simplify Eq. 2 shows some examples ofthe Bromley constants for selected electrolytes. Although less ac curate than Pitzer's equation, Bromley's model is quite effective and could be useful for thermodynamic calculations of electrolyte solutions (Pitzer and Mayorga, 1973). 0574 for the NaCI. The ionic strength (1) and the charge product I zm Zx I are the same as above.
0460 B(O), B(l), and Care Pitzer constants. B is the Bromley constant. 00127, respeetively. The following ean be defined for the ions: ZNa = 1, Zel = 1, VNa = 1, and VeI = 1. The osmotie eoefficient is evaluated from Eq. 001 Water aetivity is evaluated from Eq. 92 (Teng and Seow, 1981). Bromlev Equation Bromley's (1973) equation is based on the assumption that Bmx may be approximated as the sum of individual ion B values. 5 a=-- (40) IZmzxl where TI and T 2 are used to simplify Eq. 2 shows some examples ofthe Bromley constants for selected electrolytes.
