Relationship between water activity and freezing point depression of food systems
1987
Chen, C.S.
A mathematical relationship based on freezing point depression (FPD) was developed for determining the water activity (WA) of foods, and was applied to WA determinations in various liquid foods and for glycerol. WA values calculated from FPD data showed excellent agreement with published WA values for different foods (within 0.01 WA units). It is concluded that the mathematical relationship reported is useful for determining AW values in frozen foods stored at temperatures between 0 to -40 degrees C.(wz)
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