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Extra resources for Current Protocols in Food Analytical Chemistry
J. Assoc. Official Anal. Chem. 61:11661178. P. 1988. Intermediate moisture foods. Adv. Cereal Sci. Technol. 9:91-128. 9 Current Protocols in Food Analytical Chemistry van den Berg, C. and Bruin, S. 1981. Water activity and its estimation in food systems: Theoretical aspects. B. F. ) pp. 1-61. Academic Press, New York. , 1988. See above. Key References Greenspan, 1977. See above. Contains a useful water activity methods chapter (see pp. 13-47). Contains tables of the water activity of saturated salt solutions at various temperatures.
Dew-point instrument manufacturers also provide certified unsaturated salt solutions at various water activity levels in individual prepackaged vials. 005 aAdapted from Greenspan (1977). Numbers rounded to nearest thousandth. 110 aAdapted from Robinson and Stokes (1965). COMMENTARY Background Information Dew-Point Method for the Determination of Water Activity Water activity (aw) is an important property for food safety. 1). By measuring the water activity of foodstuffs, it is possible to predict which microorganisms will be potential sources of spoilage and infection.
Different hydrometers vary in the ratio of main bulb volume to measuring stem volume and also differ in mass. Hence the immersion level is in the stem region for different density/specific gravity ranges. Also, the sensitivity is increased by having a relatively thin stem, but at the same time this decreases the range. 2 Concentration dependence of refractive indices of carbohydrate solutions at 20°C. Data based on tables in Handbook of Chemistry and Physics, 61st Edition (Weast, 1980). 3 Current Protocols in Food Analytical Chemistry Supplement 10 To use a hydrometer, simply float it in the solution to be evaluated and note the level.
Current Protocols in Food Analytical Chemistry by Wrolstad