Water activity and its prediction: A review
Water activity is a very useful parameter in food preservation. Raoult's law gave a first base in the case of ideal solutions. In 1966, Norrish presented a thermodynamically based equation to predict activity coefficients in confectionery syrups. Later, the Gibbs-Duhem equation was used to prod...
| Main Authors: | , |
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| Format: | Journal article |
| Language: | English |
| Published: |
2001
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