Psychrometric Determination of Water Activity in the High aw Range
1977 ◽
Vol 40
(8)
◽
pp. 537-539
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Keyword(s):
A method is described to measure the water activity (aw) of foods in the range of 0.935 to 1.0 using a psychrometer. Samples (0.15 to 0.35 g) were equilibrated for 2 h in the sample chamber before cooling the thermocouple and recording the subsequent voltage on the instrument. The aw was read off a standard curve prepared from sodium chloride solutions of known water activity values. Results show that the method was considerably better than the graphical interpolation method and comparable to the microcrystalline method but was much quicker and required less effort.
1993 ◽
Vol 57
(13)
◽
pp. 2929-2938
◽
2003 ◽
Vol 226
(1-3)
◽
pp. 17-23
◽
1993 ◽
Vol 279
(2)
◽
pp. 213-219
◽
2001 ◽
Vol 191
(1-2)
◽
pp. 127-140
◽
1969 ◽
Vol 73
(6)
◽
pp. 2025-2032
◽
1980 ◽
Vol 122
(1)
◽
pp. 81-85
◽
1996 ◽
Vol 50
◽
pp. 492-498
◽
Keyword(s):
1975 ◽
Vol 53
(2)
◽
pp. 239-242
◽
1977 ◽
Vol 81
(6)
◽
pp. 547-550
◽