Measurement of Water Activity Above 100°C
The method is based on equilibration of the sample with an atmosphere of pure water vapor at constant pressure. Water activity is calculated from the sample temperature at equilibrium. A curve describing ×= f(aw) at constant water vapor pressure (isobar) was established for microcrystalline cellulos...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
BASSAL, A. [verfasserIn] VASSEUR, J. [verfasserIn] LEBERT, A. [verfasserIn] |
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| Format: |
E-Artikel |
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| Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 1993 |
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| Schlagwörter: |
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| Umfang: |
Online-Ressource |
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| Reproduktion: |
2006 ; Blackwell Publishing Journal Backfiles 1879-2005 |
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| Übergeordnetes Werk: |
In: Journal of food science - Chicago, Ill. : Inst., 1990, 58(1993), 2, Seite 0 |
| Übergeordnetes Werk: |
volume:58 ; year:1993 ; number:2 ; pages:0 |
| Links: |
|---|
| DOI / URN: |
10.1111/j.1365-2621.1993.tb04295.x |
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| 520 | |a The method is based on equilibration of the sample with an atmosphere of pure water vapor at constant pressure. Water activity is calculated from the sample temperature at equilibrium. A curve describing ×= f(aw) at constant water vapor pressure (isobar) was established for microcrystalline cellulose and potato starch, within the range 100–150°C. The precision of the method was evaluated and an empirical model, based on the GAB equation, was developed to fit experimental data. Determination were specifically with isobars at 1 bar, but isobars at other pressures could be determined by modifying the system. | ||
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10.1111/j.1365-2621.1993.tb04295.x doi (DE-627)NLEJ240437659 DE-627 ger DE-627 rakwb BASSAL, A. verfasserin aut Measurement of Water Activity Above 100°C Oxford, UK Blackwell Publishing Ltd 1993 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The method is based on equilibration of the sample with an atmosphere of pure water vapor at constant pressure. Water activity is calculated from the sample temperature at equilibrium. A curve describing ×= f(aw) at constant water vapor pressure (isobar) was established for microcrystalline cellulose and potato starch, within the range 100–150°C. The precision of the method was evaluated and an empirical model, based on the GAB equation, was developed to fit experimental data. Determination were specifically with isobars at 1 bar, but isobars at other pressures could be determined by modifying the system. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| potato starch VASSEUR, J. verfasserin aut LEBERT, A. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 58(1993), 2, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:58 year:1993 number:2 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1993.tb04295.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 58 1993 2 0 |
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10.1111/j.1365-2621.1993.tb04295.x doi (DE-627)NLEJ240437659 DE-627 ger DE-627 rakwb BASSAL, A. verfasserin aut Measurement of Water Activity Above 100°C Oxford, UK Blackwell Publishing Ltd 1993 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The method is based on equilibration of the sample with an atmosphere of pure water vapor at constant pressure. Water activity is calculated from the sample temperature at equilibrium. A curve describing ×= f(aw) at constant water vapor pressure (isobar) was established for microcrystalline cellulose and potato starch, within the range 100–150°C. The precision of the method was evaluated and an empirical model, based on the GAB equation, was developed to fit experimental data. Determination were specifically with isobars at 1 bar, but isobars at other pressures could be determined by modifying the system. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| potato starch VASSEUR, J. verfasserin aut LEBERT, A. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 58(1993), 2, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:58 year:1993 number:2 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1993.tb04295.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 58 1993 2 0 |
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10.1111/j.1365-2621.1993.tb04295.x doi (DE-627)NLEJ240437659 DE-627 ger DE-627 rakwb BASSAL, A. verfasserin aut Measurement of Water Activity Above 100°C Oxford, UK Blackwell Publishing Ltd 1993 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The method is based on equilibration of the sample with an atmosphere of pure water vapor at constant pressure. Water activity is calculated from the sample temperature at equilibrium. A curve describing ×= f(aw) at constant water vapor pressure (isobar) was established for microcrystalline cellulose and potato starch, within the range 100–150°C. The precision of the method was evaluated and an empirical model, based on the GAB equation, was developed to fit experimental data. Determination were specifically with isobars at 1 bar, but isobars at other pressures could be determined by modifying the system. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| potato starch VASSEUR, J. verfasserin aut LEBERT, A. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 58(1993), 2, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:58 year:1993 number:2 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1993.tb04295.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 58 1993 2 0 |
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10.1111/j.1365-2621.1993.tb04295.x doi (DE-627)NLEJ240437659 DE-627 ger DE-627 rakwb BASSAL, A. verfasserin aut Measurement of Water Activity Above 100°C Oxford, UK Blackwell Publishing Ltd 1993 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The method is based on equilibration of the sample with an atmosphere of pure water vapor at constant pressure. Water activity is calculated from the sample temperature at equilibrium. A curve describing ×= f(aw) at constant water vapor pressure (isobar) was established for microcrystalline cellulose and potato starch, within the range 100–150°C. The precision of the method was evaluated and an empirical model, based on the GAB equation, was developed to fit experimental data. Determination were specifically with isobars at 1 bar, but isobars at other pressures could be determined by modifying the system. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| potato starch VASSEUR, J. verfasserin aut LEBERT, A. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 58(1993), 2, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:58 year:1993 number:2 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1993.tb04295.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 58 1993 2 0 |
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10.1111/j.1365-2621.1993.tb04295.x doi (DE-627)NLEJ240437659 DE-627 ger DE-627 rakwb BASSAL, A. verfasserin aut Measurement of Water Activity Above 100°C Oxford, UK Blackwell Publishing Ltd 1993 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The method is based on equilibration of the sample with an atmosphere of pure water vapor at constant pressure. Water activity is calculated from the sample temperature at equilibrium. A curve describing ×= f(aw) at constant water vapor pressure (isobar) was established for microcrystalline cellulose and potato starch, within the range 100–150°C. The precision of the method was evaluated and an empirical model, based on the GAB equation, was developed to fit experimental data. Determination were specifically with isobars at 1 bar, but isobars at other pressures could be determined by modifying the system. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| potato starch VASSEUR, J. verfasserin aut LEBERT, A. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 58(1993), 2, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:58 year:1993 number:2 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1993.tb04295.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 58 1993 2 0 |
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Measurement of Water Activity Above 100°C |
| abstract |
The method is based on equilibration of the sample with an atmosphere of pure water vapor at constant pressure. Water activity is calculated from the sample temperature at equilibrium. A curve describing ×= f(aw) at constant water vapor pressure (isobar) was established for microcrystalline cellulose and potato starch, within the range 100–150°C. The precision of the method was evaluated and an empirical model, based on the GAB equation, was developed to fit experimental data. Determination were specifically with isobars at 1 bar, but isobars at other pressures could be determined by modifying the system. |
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The method is based on equilibration of the sample with an atmosphere of pure water vapor at constant pressure. Water activity is calculated from the sample temperature at equilibrium. A curve describing ×= f(aw) at constant water vapor pressure (isobar) was established for microcrystalline cellulose and potato starch, within the range 100–150°C. The precision of the method was evaluated and an empirical model, based on the GAB equation, was developed to fit experimental data. Determination were specifically with isobars at 1 bar, but isobars at other pressures could be determined by modifying the system. |
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The method is based on equilibration of the sample with an atmosphere of pure water vapor at constant pressure. Water activity is calculated from the sample temperature at equilibrium. A curve describing ×= f(aw) at constant water vapor pressure (isobar) was established for microcrystalline cellulose and potato starch, within the range 100–150°C. The precision of the method was evaluated and an empirical model, based on the GAB equation, was developed to fit experimental data. Determination were specifically with isobars at 1 bar, but isobars at other pressures could be determined by modifying the system. |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ240437659</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707111955.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120426s1993 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1365-2621.1993.tb04295.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ240437659</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">BASSAL, A.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Measurement of Water Activity Above 100°C</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Publishing Ltd</subfield><subfield code="c">1993</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">The method is based on equilibration of the sample with an atmosphere of pure water vapor at constant pressure. Water activity is calculated from the sample temperature at equilibrium. A curve describing ×= f(aw) at constant water vapor pressure (isobar) was established for microcrystalline cellulose and potato starch, within the range 100–150°C. The precision of the method was evaluated and an empirical model, based on the GAB equation, was developed to fit experimental data. Determination were specifically with isobars at 1 bar, but isobars at other pressures could be determined by modifying the system.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2006</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2006||||||||||</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">potato starch</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">VASSEUR, J.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">LEBERT, A.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Journal of food science</subfield><subfield code="d">Chicago, Ill. : Inst., 1990</subfield><subfield code="g">58(1993), 2, Seite 0</subfield><subfield code="w">(DE-627)NLEJ243926316</subfield><subfield code="w">(DE-600)2006705-7</subfield><subfield code="x">1750-3841</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:58</subfield><subfield code="g">year:1993</subfield><subfield code="g">number:2</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1111/j.1365-2621.1993.tb04295.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">58</subfield><subfield code="j">1993</subfield><subfield code="e">2</subfield><subfield code="h">0</subfield></datafield></record></collection>
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