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Titre du document / Document title

Estimation of water activity from pH and °Brix values of some food products

Auteur(s) / Author(s)

GABRIEL Alonzo A. (1) ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

(1) Department of Food Science and Nutrition, College of Home Economics, University of the Philippines, Diliman, Quezon City, PHILIPPINES

Résumé / Abstract

In this study, a predictive model for the estimation of water activity (a25°Cw) 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 a25°Cw 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 a25°Cw 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.

Revue / Journal Title

Food chemistry    ISSN  0308-8146   CODEN FOCHDJ 

Source / Source

2008, vol. 108, no3, pp. 1106-1113 [8 page(s) (article)] (3/4 p.)

Langue / Language

Anglais

Editeur / Publisher

Elsevier, Kidlington, ROYAUME-UNI  (1976) (Revue)

Mots-clés anglais / English Keywords

Solid

;

Methodology

;

Response surface

;

Food

;

pH

;

Water activity

;

Estimation

;

Mots-clés français / French Keywords

Solide

;

Méthodologie

;

Surface réponse

;

Aliment

;

pH

;

Activité eau

;

Estimation

;

Mots-clés espagnols / Spanish Keywords

Sólido

;

Metodología

;

Superficie respuesta

;

Alimento

;

pH

;

Agua actividad

;

Estimación

;

Mots-clés d'auteur / Author Keywords

Brix

;

pH

;

Predictive modelling

;

Response surface methodology (RSM)

;

Soluble solids

;

Water activity

;

Localisation / Location

INIST-CNRS, Cote INIST : 17810, 35400018357468.0410

Nº notice refdoc (ud4) : 20126484



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