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• W3024336070 abstract "Free Access E: Water Activity Values of Select Food Ingredients and Products Shelly J. Schmidt, Shelly J. Schmidt University of Illinois at Urbana-Champaign, Urbana, IL, USASearch for more papers by this authorAnthony J. Fontana Jr., Anthony J. Fontana Jr. ALS – Truesdail, Irvine, CA, USASearch for more papers by this author Shelly J. Schmidt, Shelly J. Schmidt University of Illinois at Urbana-Champaign, Urbana, IL, USASearch for more papers by this authorAnthony J. Fontana Jr., Anthony J. Fontana Jr. ALS – Truesdail, Irvine, CA, USASearch for more papers by this author Book Editor(s):Gustavo V. Barbosa-Cánovas, Gustavo V. Barbosa-Cánovas Center for Nonthermal Processing of Food, Washington State University, Pullman, Washington, USASearch for more papers by this authorAnthony J. Fontana Jr., Anthony J. Fontana Jr. Technical Services, ALS - Truesdail, Irvine, California, USASearch for more papers by this authorShelly J. Schmidt, Shelly J. Schmidt Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, Illinois, USASearch for more papers by this authorTheodore P. Labuza, Theodore P. Labuza Department of Food Science and Nutrition, University of Minnesota, St. Paul, Minnesota, USASearch for more papers by this author First published: 17 April 2020 https://doi.org/10.1002/9781118765982.app5Citations: 1 AboutPDFPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShareShare a linkShare onFacebookTwitterLinked InRedditWechat Citing Literature References Alzamora, S.M. and Chirife, J. (1983). The water activity of canned foods. Journal of Food Science 48: 1385– 1387. Asbi, B.A. and Baianu, I.C. (1986). An equation for fitting moisture sorption isotherms of food proteins. Journal of Agricultural and Food Chemistry 34: 494– 496. Brisske, L.K., Lee, S.-Y., Klein, B.P., and Cadwallader, K.R. (2004). Development of a prototype high-energy, nutrient-dense food product for emergency relief. Journal of Food Science 69 (9): S361– S367. Chirife, J. and Fontan, C.F. (1982). Water activity of fresh foods. Journal of Food Science 47: 661– 663. Chirife, J., Zamora, M.C., and Motto, A. (2006). The correlation between water activity and % moisture in honey: Fundamental aspects and applications to Argentine honeys. Journal of Food Engineering 72: 287– 292. Clifford, M.N. (1986). Coffee technology outlook – Physical properties of the coffee bean. Tea and Coffee Trade Journal April: 14– 16. Decagon Devices, Inc. (n.d.). www.decagon.com In-house testing, Pullman, Washington. aw values were obtained using Decagon Aqualab Water Activity Meters, Series 3TE (chilled mirror). Favetto, G., Resnik, S., Chirife, J., and Ferro-Fontan, C. (1983). Statistical evaluation of water activity measurement obtained with the Vaisala Humicap humidity meter. Journal of Food Science 48: 534– 538. Fernandez-Salguero, J., Gomez, R., and Carmona, M.A. (1993). Water activity in selected high-moisture foods. Journal of Food Composition and Analysis 6: 364– 369. Fett, H.M. (1973). Water activity determination in foods in the range 0.80 to 0.99. Journal of Food Science 38: 1097– 1098. Gomez, R. and Fernandez-Salguero, J. (1992). Water activity and chemical composition of some food emulsions. Food Chemistry 45: 91– 93. Kaplow, M. (1970). Commercial development of intermediate moisture foods. Food Technology 24: 53– 57. Kidambi, R.N., Wiebe, H.H., Ernstrom, C.A., and Richardson, G.H. (1979). An economical dewpoint instrument for rapid measurement of water activity in foods. Journal of Dairy Science 62(Suppl. 1: 40– 41. Multon, J.L., Savet, B., and Bizot, H. (1980). A fast method for measuring the activity of water in foods. Lebensmittel-Wissenschaft-und-Technologie 13 (5): 271– 273. Palumbo, S.A., Kissinger, J.C., Miller, A.J. et al. (1979). Microbiology and composition of snack sausages. Journal of Food Protection 42 (3): 211– 213. Schebor, C. and Chirife, J. (2000). A survey of water activity and pH values in fresh pasta packed under modified atmosphere manufactured in Argentina and Uruguay. Journal of Food Protection 63 (7): 965– 969. Schmidt, S.J. (n.d.). Food Chemistry Laboratory, Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, IL, aw values were obtained using Decagon Aqualab Water Activity Meters, Series 3TE (chilled mirror) and moisture content values obtained using vacuum oven drying (60° 29 in Hg for 24 hours), except for crystalline sucrose where the moisture content was obtained by Karl Fischer titration. Schroeder, A., Horn, H., and Pieper, H.J. (2005). The correlation between moisture content and water activity (aw) in honey. Deutsche-Lebensmittel-Rundschau 101 (4): 139– 142. Scott, V.N. and Bernard, D.T. (1983). Influence of temperature on the measurement of water activity of food and salt systems. Journal of Food Science 48: 552– 554. Stoloff, L. (1978). Calibration of water activity measuring instruments and devices: Collaborative study. Journal of Association of Official Analytical Chemists 61 (5): 1166– 1178. Troller, J.A. (1983). Water activity measurements with a capacitance manometer. Journal of Food Science 48: 739– 741. Vos, P.T. and Labuza, T.P. (1974). Technique for measurements of water activity in the high aw range. Journal of Agricultural and Food Chemistry 22: 326– 327. Water Activity in Foods: Fundamentals and Applications, Second Edition ReferencesRelatedInformation" @default.
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