Determination and correlation of the water activity of propylene glycol solutions
The water activity (aw) of propylene glycol (PG) solutions in the range 2·03-8·65 g PG/100 g water is derived from the measurement of their freezing points. Resulting data follow closely Norrish's equation, aw = (1-X2) exp (-K X2 2), where X2 is the molar fraction of PG and K is a constant whic...
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1994
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| LEADER | 06139caa a22006617a 4500 | ||
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| 003 | AR-BaUEN | ||
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| 008 | 190411s1994 xx ||||fo|||| 00| 0 eng|d | ||
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| 100 | 1 | |a Alzamora, S.M. | |
| 245 | 1 | 0 | |a Determination and correlation of the water activity of propylene glycol solutions |
| 260 | |c 1994 | ||
| 270 | 1 | 0 | |m Alzamora, S.M. |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a AOAC, (1983) Official Methods of Analysis, , Association of Official Agricultural Chemists, Washington, DC, USA | ||
| 504 | |a Alzamora, Chirife, The water activity of 1,3- and 2,3-butylene glycol solutions (1984) Lebensm. Wiss. u Technol., 17, pp. 268-270 | ||
| 504 | |a Chirife, Ferro Fontán, Benmergui, The prediction of water activity in aqueous solutions in connection with intermediate moisture foods. IV. aw prediction in non-electrolyte solutions (1980) International Journal of Food Science & Technology, 15, pp. 59-70 | ||
| 504 | |a Chirife, Favetto, Scorza, The water activity of common liquid bacteriological media (1982) J. Applied Bacteriol., 53, pp. 219-222 | ||
| 504 | |a Chirife, Favetto, Ferro Fontán, Microbial growth at reduced water activity: some physicochemical properties of compatible solutes (1984) J. Applied Bacteriol., 56, pp. 259-268 | ||
| 504 | |a Di Paola, Belleau, Polyol-water interactions Apparent molal heat capacities and volumes of aqueous polyol solutions (1977) Canadian Journal of Chemistry, 55, pp. 3825-3830 | ||
| 504 | |a Ferro Fontán, Chirife, The evaluation of water activity in aqueous solutions from freezing point depression (1981) International Journal of Food Science & Technology, 16, pp. 21-26 | ||
| 504 | |a Heidelbaugh, Karel, Intermediate moisture food technology (1975) Freeze Drying and Advanced Food Technology, p. 618. , S.A. Goldblith, L. Rey, W.W. Rothmayr, Academic Press, New York | ||
| 504 | |a Kamman, Tatini, Labuza, Effect of water activity on nuclease production by Staphylococcus aureus (1978) Journal of Food Science, 43, pp. 1282-1285 | ||
| 504 | |a Loncin, Basic principles of moisture equilibria (1975) Freeze Drying and Advanced Food Technology, p. 611. , S.A. Goldblith, L. Rey, W.W. Rothmayr, Academic Press, New York | ||
| 504 | |a Miracco, Alzamora, Chirife, Ferro Fontán, On the water activity of lactose solutions (1981) Journal of Food Science, 46, pp. 1612-1613 | ||
| 504 | |a Norrish, An equation for the activity coefficients and equilibrium relative humidities of water in confectionary syrups (1966) International Journal of Food Science & Technology, 1, pp. 25-30 | ||
| 504 | |a Okamoto, Wood, Freezing point of aqueous alcohols. Free energy of interaction of the CHOH, CH2, CONH and CC functional groups in dilute aqueous solutions (1978) J. Chem. Soc., Faraday Transac., 74, pp. 1990-2007 | ||
| 504 | |a Plitman, Park, Gómez, Sinskey, Viability of Staphylococcus aureus in intermediate moisture meats (1973) Journal of Food Science, 41, pp. 1004-1008 | ||
| 504 | |a Pollio, Kitic, Favetto, Chirife, Effectiveness of available filters for an electric hygrometer for measurement of water activity in the food industry (1986) J. Food Science, 55, pp. 1357-1358 | ||
| 504 | |a Sloan, Labuza, Humectant water sorption isotherms (1975) Food Prod. Develop., p. 70. , December | ||
| 504 | |a Sloan, Labuza, Prediction of water activity lowering ability of food humectants at high aw (1976) Journal of Food Science, 41, pp. 532-535 | ||
| 504 | |a Verlinde, Verbeeck, Thun, Density and vapour pressure of the propylene glycol-water system from 15 to 50°C (1975) Bulletin des Sociétés Chimiques Belges, 84, pp. 1119-1130 | ||
| 504 | |a Weast, (1985) CRC Handbook of Chemistry and Physics, , CRC Press, Boca Raton, Florida, USA | ||
| 520 | 3 | |a The water activity (aw) of propylene glycol (PG) solutions in the range 2·03-8·65 g PG/100 g water is derived from the measurement of their freezing points. Resulting data follow closely Norrish's equation, aw = (1-X2) exp (-K X2 2), where X2 is the molar fraction of PG and K is a constant which may be related to the structure of the solute molecule. The dimensionless parameter K has a value of 4·04 ± 0·22. Some physico-chemical aspects of water activity lowering in propylene glycol solutions are discussed. © 1994. |l eng | |
| 536 | |a Detalles de la financiación: Instituto de Tecnologia de Alimentos | ||
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires | ||
| 536 | |a Detalles de la financiación: Secretaria de Ciencia y Tecnica, Universidad de Buenos Aires | ||
| 536 | |a Detalles de la financiación: The authors acknowledge financial support from the Secretaria de Ciencia y Tecnica (Programa National de Tecnologia de Alimentos), the Con-sejo National de Investigaciones Cientificas y TCc-nicas and Universidad de Buenos Aires. | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, (1428) Buenos Aires, Argentina, Argentina | ||
| 690 | 1 | 0 | |a CRYOSCOPIC |
| 690 | 1 | 0 | |a NORRISH EQUATION |
| 690 | 1 | 0 | |a POLYOLS |
| 690 | 1 | 0 | |a PROPYLENE GLYCOL |
| 690 | 1 | 0 | |a WATER ACTIVITY |
| 700 | 1 | |a Chirife, J. | |
| 700 | 1 | |a Gerschenson, L.N. | |
| 773 | 0 | |d 1994 |g v. 27 |h pp. 65-67 |k n. 1 |p Food Res. Int. |x 09639969 |w (AR-BaUEN)CENRE-1760 |t Food Research International | |
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| 856 | 4 | 0 | |u https://doi.org/10.1016/0963-9969(94)90179-1 |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_09639969_v27_n1_p65_Alzamora |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v27_n1_p65_Alzamora |y Registro en la Biblioteca Digital |
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