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Abstract:

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.

Registro:

Documento: Artículo
Título:Determination and correlation of the water activity of propylene glycol solutions
Autor:Alzamora, S.M.; Chirife, J.; Gerschenson, L.N.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, (1428) Buenos Aires, Argentina, Argentina
Palabras clave:cryoscopic; Norrish equation; polyols; propylene glycol; water activity
Año:1994
Volumen:27
Número:1
Página de inicio:65
Página de fin:67
DOI: http://dx.doi.org/10.1016/0963-9969(94)90179-1
Título revista:Food Research International
Título revista abreviado:Food Res. Int.
ISSN:09639969
CODEN:FORIE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v27_n1_p65_Alzamora

Referencias:

  • AOAC, (1983) Official Methods of Analysis, , Association of Official Agricultural Chemists, Washington, DC, USA
  • Alzamora, Chirife, The water activity of 1,3- and 2,3-butylene glycol solutions (1984) Lebensm. Wiss. u Technol., 17, pp. 268-270
  • 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
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  • 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
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  • Sloan, Labuza, Prediction of water activity lowering ability of food humectants at high aw (1976) Journal of Food Science, 41, pp. 532-535
  • 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
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Citas:

---------- APA ----------
Alzamora, S.M., Chirife, J. & Gerschenson, L.N. (1994) . Determination and correlation of the water activity of propylene glycol solutions. Food Research International, 27(1), 65-67.
http://dx.doi.org/10.1016/0963-9969(94)90179-1
---------- CHICAGO ----------
Alzamora, S.M., Chirife, J., Gerschenson, L.N. "Determination and correlation of the water activity of propylene glycol solutions" . Food Research International 27, no. 1 (1994) : 65-67.
http://dx.doi.org/10.1016/0963-9969(94)90179-1
---------- MLA ----------
Alzamora, S.M., Chirife, J., Gerschenson, L.N. "Determination and correlation of the water activity of propylene glycol solutions" . Food Research International, vol. 27, no. 1, 1994, pp. 65-67.
http://dx.doi.org/10.1016/0963-9969(94)90179-1
---------- VANCOUVER ----------
Alzamora, S.M., Chirife, J., Gerschenson, L.N. Determination and correlation of the water activity of propylene glycol solutions. Food Res. Int. 1994;27(1):65-67.
http://dx.doi.org/10.1016/0963-9969(94)90179-1