Please use this identifier to cite or link to this item: https://repositorio.uca.edu.ar/handle/123456789/14990
Título : Determination and correlation of the water activity of unsaturated, supersaturated and saturated trehalose solutions
Autor : Galmarini, Mara Virginia 
Chirife, Jorge 
Zamora, María Clara 
Pérez, A. 
Palabras clave : AGUASOLUBILIDADSACAROSATREHALOSA DIHIDRATO
Fecha de publicación : 2008
Editorial : Elsevier
Cita : Galmarini, M.V., et al. Determination and correlation of the water activity of unsaturated, supersaturated and saturated trehalose solutions [en línea]. LWT - Food Science and Technology. 2008, 41 doi:10.1016/j.lwt.2007.04.007 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/14990
Resumen : Abstract: The water activity (aw) of unsaturated and supersaturated trehalose solutions (and some sucrose solutions) was determined using a dew point hygrometer, and correlated using an equation originally proposed by Norrish [1966. An equation for the activity coefficients and equilibrium relative humidities of water in confectionery syrups. Journal of Food Technology, 1,25] for predicting water activity in binary non-electrolyte solutions. The aw lowering behaviour of trehalose was found to be almost identical to that of sucrose solutions at same concentrations; however, due to the lower solubility of trehalose the aw of their saturated solutions is higher than that of sucrose ones. The aw of saturated trehalose solutions at 20, 25, 30, 35 and 40 °C was also determined and found to be between 0.953 and 0.928. These values agreed well with predictions made using aw data for trehalose solutions calculated at the solubility concentration at the various temperatures.
URI : https://repositorio.uca.edu.ar/handle/123456789/14990
ISSN : 0023-6438
Disciplina: INGENIERIA EN ALIMENTOS
DOI: 10.1016/j.lwt.2007.04.007
Derechos: Acceso abierto
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