Water Activity and Moisture Content of Selected Foods of Commerce in Hawaii

1990 ◽  
Vol 53 (1) ◽  
pp. 72-74 ◽  
Author(s):  
REGINALD H. WALTER ◽  
SHIRLEY C. SEEGER
Keyword(s):  
Moisture Content ◽  
Water Activity ◽  
Guar Gum ◽  
Potato Starch ◽  
Food Additives ◽  
A Value ◽  
Safe Food ◽  
Lower Temperature ◽  
Selection Of ◽  
Total Moisture Content

Refrigeration and the use of certain food additives were studied as optional means of influencing the water activity (aw) of a selection of ethnic foods in Hawaiian commerce. The aw was measured at 27.6 and 6.7°C. The former temperature did not result in any of the aw <0.97, a value conducive to spoilage and the growth of Clostridium botulinum, whereas the latter temperature did not result in aw >0.89, a value more in the vicinity of a biologically safe food environment. The foodstuff (Manapua) with the lowest gravimetric moisture content (35.9%) gave among the highest aw (0.88) at the lower temperature, thereby showing no relationship, necessarily, between total moisture content and aw. The lower temperature was recommended as the storage and holding temperature for the ethnic foods in the tropical environment. The additives (acetic, propionic and butyric acids, glycerol, propyleneglycol, potato starch, and Guar gum) did not have any appreciable impact on aw (at 26.7°C).

scholarly journals Evaluation of free water and water activity measurements as functional alternatives to total moisture content in broiler excreta and litter samples

2014 ◽  
Vol 93 (7) ◽  
pp. 1782-1792 ◽  
Author(s):  
E. van der Hoeven-Hangoor ◽  
C.J. Rademaker ◽  
N.D. Paton ◽  
M.W.A. Verstegen ◽  
W.H. Hendriks
Keyword(s):  
Moisture Content ◽  
Water Activity ◽  
Free Water ◽  
Activity Measurements ◽  
Total Moisture Content

scholarly journals Sorption and thermal properties of rice, potato starch, and oat flakes

2009 ◽  
Vol 26 (No. 6) ◽  
pp. 413-420 ◽  
Author(s):  
A. Landfeld ◽  
M. Houška ◽  
K. Hoke
Keyword(s):  
Differential Scanning Calorimetry ◽  
Moisture Content ◽  
Water Activity ◽  
Potato Starch ◽  
Heat Processing ◽  
Scanning Calorimetry ◽  
Desorption Process ◽  
Dry Heat ◽  
Heat Of Evaporation ◽  
The Given

A precise design of the equipment for thermal sterilisation of rice, potato starch, and oat flakes by dry heat requires the knowledge of the relevant values of physical properties of these products. Water activity and enthalpy are presented as functions of temperature and humidity. Water activity was measured as a function of the moisture content and temperature in the desorption process that reproduces the real conditions existing during dry heat processing in the pilot rotating steriliser equipment. The heat of evaporation can be predicted from these data as a function of the moisture content of these products. DSC (differential scanning calorimetry) method was used for measuring the enthalpy of these products as a function of temperature during desorption of moist products starting from various levels of the moisture content. The total energy Ec necessary for heating the product and evaporation of the given amount of water can be calculated.

scholarly journals Analysis of several techno-functional and sensory attributes upon egg allergen ingredient substitution by blood plasma powder in sponge cake

2021 ◽  
Vol 17 (S1) ◽  
pp. 87-98
Author(s):  
Tamás Csurka ◽  
Fanni Szücs ◽  
Barbara Csehi ◽  
László Ferenc Friedrich ◽  
Klára Pásztor-Huszár
Keyword(s):  
Moisture Content ◽  
Blood Plasma ◽  
Compressive Stress ◽  
Water Activity ◽  
Egg White ◽  
Sensory Attributes ◽  
Animal Blood ◽  
A Value ◽  
Egg Powder ◽  
Instrumental Methods

AbstractAnimal blood is a by-product, which can be utilized in a value-adding way instead of being wasted. Allergen substitution is an obvious possibility because many properties of blood plasma are similar to egg white. Techno-functional and sensory attributes (water activity, moisture content, colour and texture related properties) were measured by instrumental methods. The allergenic egg powder can be substituted by non-allergenic blood plasma powder in sponge cakes, but the change in the ingredient has an effect on hardness and tolerating compressive stress until the breaking. In the case of water activity and moisture content, sponge cakes with blood plasma were as desirable as sponge cakes with egg.

COMPARATIVE ANALYSIS OF THE MODELS FOR ESTIMATING THE TOTAL MOISTURE CONTENT OF THE TROPOSPHERE USING DATA OF GPS-MEASUREMENTS OVER THE KHARKOV REGION

2015 ◽  
Vol 74 (10) ◽  
pp. 911-920
Author(s):  
A. L. Kovorotniy ◽  
Yu. V. Goncharenko ◽  
V. N. Gorobets ◽  
F. V. Kivva ◽  
A. I. Gorb ◽  
...  
Keyword(s):  
Comparative Analysis ◽  
Moisture Content ◽  
Gps Measurements ◽  
Using Data ◽  
Total Moisture Content

A Selection of Bandung City Travel Route Using The FLOYD-WARSHALL Algorithm

2020 ◽  
Vol 12 (7) ◽  
Author(s):  
Muhammad Ghifari Arfananda ◽  
◽  
Surya Michrandi Nasution ◽  
Casi Setianingsih ◽  
◽  
...  
Keyword(s):  
Traffic Congestion ◽  
Rapid Development ◽  
Route Selection ◽  
Tourist Attractions ◽  
Tourist Destinations ◽  
A Value ◽  
Distance Data ◽  
Simple Additive Weighting ◽  
The City ◽  
Selection Of

The rapid development of information and technology, the city of Bandung tourism has also increased. However, tourists who visit the city of Bandung have problems with a limited time when visiting Bandung tourist attractions. Traffic congestion, distance, and the number of tourist destinations are the problems for tourists travel. The optimal route selection is the solution for those problems. Congestion and distance data are processed using the Simple Additive Weighting (SAW) method. Route selection uses the Floyd-Warshall Algorithm. In this study, the selection of the best route gets the smallest weight with a value of 5.127 from the Algorithm process. Based on testing, from two to five tourist attractions get an average calculation time of 3 to 5 seconds. This application is expected to provide optimal solutions for tourists in the selection of tourist travel routes.

scholarly journals Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread

Foods ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 5
Author(s):  
Paola Littardi ◽  
Massimiliano Rinaldi ◽  
Maria Grimaldi ◽  
Antonella Cavazza ◽  
Emma Chiavaro
Keyword(s):  
Moisture Content ◽  
Oxidative Stability ◽  
Water Activity ◽  
Chemical Properties ◽  
Antioxidant Compounds ◽  
Total Phenol Content ◽  
Green Coffee ◽  
Gluten Free ◽  
Wet Processing ◽  
Total Antioxidant

Green coffee parchment (GCP) is becoming interesting, due to the diffusion of wet processing in which coffee parchment is collected separately; it is one of the less studied coffee by-products, but it is reported to be rich in phenolic compounds and dietary fiber. The addition of GCP (355–500 μm) at 2 % to gluten-free breads was investigated in terms of physical properties (volume, moisture content, water activity, crumb grain, texture, and color), total antioxidant capacity (TAC) and total phenol content during three days of storage. Moreover, the effects of GCP on sensorial characteristics, 5-hydroxymethylfurfural (HMF), and oxidative stability was evaluated. From the sensorial analysis, bread with 2% addition resulted in being acceptable for consumers with no significant differences from the control, while 4% of GCP was discarded by consumers, as it resulted in being too bitter. Moreover, GCP at 2% addition did not modify volume, moisture content, and water activity. On the contrary, GCP deeply affected the color with a darker aspect that was appreciated by consumers. Regarding texture, 2% of GCP did not affect hardness, cohesiveness, and staling process during storage. Interestingly, 2% of GCP significantly improved the TAC and oxidative stability of the bread; in accordance with these results, 2% of GCP reduced the HMF content, thanks to its antioxidant compounds.

KINETIC MODEL FOR THERMAL DEHYDROCHLORINATION OF CHLORINATED NATURAL RUBBER WITH DIFFERENT CHLORINE CONTENT

2014 ◽  
Vol 87 (2) ◽  
pp. 370-382
Author(s):  
Jing Chen ◽  
Lanzhen He ◽  
Yasheng Chen ◽  
Jieping Zhong ◽  
Canzhong He ◽  
...  
Keyword(s):  
Natural Rubber ◽  
Oxidative Degradation ◽  
Storage Conditions ◽  
Chlorine Content ◽  
Heating Process ◽  
Lower Temperature ◽  
Novel Model ◽  
Derivative Thermogravimetry ◽  
Selection Of ◽  
Thermo Oxidative Degradation

ABSTRACT A novel model for calculating dehydrochlorination kinetics at a lower temperature of chlorinated natural rubber (CNR) is presented. It has been observed that dehydrochlorination is complex and involves three different stages. A model that accounts for dehydrochlorination at lower temperature is proposed. The kinetic parameters are obtained from dehydrochlorination experiments at 60–90 °C. The results of the kinetic calculation show that the apparent activation energy decreases with an increment of chlorine content. Higher chlorine content CNR makes it easier to remove hydrochloric acid when heated, but its dehydrochlorination rate affected by temperature is significantly less than that of the sample with a lower chlorine content. The thermogravimetric/derivative thermogravimetry results show that the beginning temperature of thermo-oxidative degradation rises with the increment of chlorine content. During the heating process, the higher chlorine content CNR is more stable than the lower one. The results suggest the storage conditions and basis for selection of appropriate temperature for the preparation of CNR from latex.

Identifikation und Auswahl von Business Ecosystems*/Identification and selection of business ecosystems. Procedure and strategic and operative integration in industrial companies

2019 ◽  
Vol 109 (04) ◽  
pp. 294-301
Author(s):  
R. E. Geitner ◽  
T. Bauernhansl
Keyword(s):  
Value Proposition ◽  
Business Ecosystem ◽  
Industrial Companies ◽  
A Value ◽  
Basic Procedure ◽  
Business Ecosystems ◽  
Value Propositions ◽  
Operational Integration ◽  
A Company ◽  
Selection Of

Die fortschreitende Digitalisierung führt zu neuen und konvergierenden Produkt- und Dienstleistungen und effizienteren Prozessen. In Verbindung mit einem Wandel der Bedürfnisse führt sie darüber hinaus auch zu einem veränderten Nutzerverhalten und Nutzenverständnis der Kunden. Zur flexiblen und schnellen Umsetzung von passgenau individualisierten, oft branchenübergreifenden Wertangeboten und der Absicherung des Kundenzugangs wird es zukünftig wettbewerbsentscheidend sein, sich im richtigen Business Ecosystem – also der Gruppe von Akteuren die interagieren müssen, um ein entsprechendes Wertangebot zu realisieren und den entsprechenden Kundenzugang haben – zu bewegen und dieses mitzugestalten. Der Beitrag beschreibt das grundsätzliche Vorgehen zur Identifizierung und Auswahl relevanter Business Ecosystems sowie deren strategische und operative Einbindung in ein Unternehmen.   The ongoing digitization leads to new and converging product benefits and more efficient processes. In connection with a change in needs it also leads to a change in user behaviour and understanding of the benefits for customers. For the flexible and fast implementation of customized, individualized, often cross-industry value propositions and the safeguarding of access to customers, it will be crucial in the future to act and help to shape the relevant business ecosystems (group of actors that need to interact in order to realize a value proposition or to have access to customers). The article describes the basic procedure for identifying and selecting relevant business ecosystems and their strategic and operational integration into a company.

Microwave Nondestructive Sensing of Moisture Content and Water Activity of Almonds

2021 ◽  
Vol 64 (4) ◽  
pp. 1373-1379
Author(s):  
Samir Trabelsi
Keyword(s):  
Dielectric Constant ◽  
Dielectric Properties ◽  
Dielectric Loss ◽  
Moisture Content ◽  
Bulk Density ◽  
Water Activity ◽  
Free Space ◽  
Loss Factor ◽  
Dielectric Loss Factor ◽  
List Type

HighlightsMoisture and water activity were determined nondestructively and in real time from measurement of dielectric properties.Moisture and water activity calibration equations were established in terms of the dielectric properties.Situations in which bulk density was known or unknown were considered.SEC ranged from 0.41% to 0.68% for moisture and from 0.02 to 0.04 for water activity.Abstract. A method for rapid and nondestructive determination of moisture content and water activity of granular and particulate materials was developed. The method relies on measurement of the dielectric constant and dielectric loss factor at a single microwave frequency. For the purpose of illustration, the method was applied to predicting the moisture content and water activity of almond kernels. A free-space transmission technique was used for accurate measurement of the dielectric properties. Samples of Bute Padre almond kernels with moisture content ranging from 4.8% to 16.5%, wet basis (w.b.), and water activity ranging from 0.50 to 0.93 were loaded into a Styrofoam sample holder and placed between two horn-lens antennas connected to a vector network analyzer. The dielectric properties were calculated from measurement of the attenuation and phase shift at 8 GHz and 25°C. The dielectric properties increased linearly with moisture content, while they showed an exponential increase with water activity. Situations in which the bulk density was known and unknown were considered. Linear and exponential growth regressions provided equations correlating the dielectric properties with moisture content and water activity with coefficients of determination (r2) higher than 0.96. Analytical expressions of moisture content and water activity in terms of the dielectric properties measured at 8 GHz and 25°C are provided. The standard error of calibration (SEC) was calculated for each calibration equation. Results show that moisture content can be predicted with SECs ranging from 0.41% to 0.68% (w.b.) and water activity with SECs ranging from 0.02 to 0.04 for almond kernel samples with water activity ranging from 0.5 to 0.9 and moisture contents ranging from 4.8% to 16.5% (w.b.). Keywords: Bulk density, Dielectric constant, Dielectric loss factor, Free-space measurements, Loss tangent, Microwave frequencies, Moisture content, Water activity.

Sign in / Sign up

Export Citation Format

Share Document