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KMID : 0380619930250020094
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Korean Journal of Food Science and Technology
1993 Volume.25 No. 2 p.94 ~ p.97
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Prediction of Water Activity for Gelatinized Model Foods
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Abstract
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This study was to predict water activity of gelatinized model foods containing moisture, protein and starch with different concentration of of humectants such as sodium chlorife and sucrose. The water activity of each samples were determinded by electrical hygrometry. The degree of lowering water activity in model foods with humectant solutions was following order as NaCl$gt;sucrose. Model food P₂S₁ was predominant in depression of water activity by humectants than other model foods. The multiple regression equations between water activity and different humectants concentration, compositions and solution ratio of model foods were obtained and R² values were higher than 0.91.
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KEYWORD
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