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Registro Completo |
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
19/06/2000 |
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Data da última atualização: |
19/06/2000 |
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Autoria: |
MOURA, S. C. S. R. de; HUBINGER, M. D. |
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Afiliação: |
UNICAMP. |
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Título: |
A study of water activity and electrical conductivity in fruit juices:influence of temperature and concentration |
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Ano de publicação: |
1999 |
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Fonte/Imprenta: |
Brazilian Journal of Food Technology, v.2, n.1,2, p.31-38, Campinas, 1999 |
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ISBN: |
15167275 |
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Idioma: |
Inglês |
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Conteúdo: |
The direct measurement of high water activity (.0.90) presents a series of difficulties when conventional methods are used. The measurement of electrical conductivity in high and intermediate moisture liquid foods is simple and accurate, in contrast to that of eater activity. Therofore, this work proposes to determine the water activity of tangerine, pineapple and lemon juices at various concentrations (10-55oBrix) by commonly used methods, such as the electronic hygrometer, and to determine a correlation between the water activity and the electrical conductivity at various temperatures. The water activity was determined using a DECAGON CX-2 hygrometer in the temperature range from 15 to 30oC. Using the results, it was possible to fit the FERRO-FONTAN et al. ((1981) water activity prediction equation to nonelectrolyte mixtures, from the calculation of the coefficient of variation (CV). |
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Palavras-Chave: |
Atividade de agua; Suco de frutas. |
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Thesagro: |
Condutividade Eletrica. |
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Thesaurus Nal: |
electrical conductivity; fruit juices; water activity. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01577naa a2200217 a 4500
001 1635797
005 2000-06-19
008 1999 bl uuuu u00u1 u #d
022 $a15167275
100 1 $aMOURA, S. C. S. R. de
245 $aA study of water activity and electrical conductivity in fruit juices$binfluence of temperature and concentration
260 $c1999
520 $aThe direct measurement of high water activity (.0.90) presents a series of difficulties when conventional methods are used. The measurement of electrical conductivity in high and intermediate moisture liquid foods is simple and accurate, in contrast to that of eater activity. Therofore, this work proposes to determine the water activity of tangerine, pineapple and lemon juices at various concentrations (10-55oBrix) by commonly used methods, such as the electronic hygrometer, and to determine a correlation between the water activity and the electrical conductivity at various temperatures. The water activity was determined using a DECAGON CX-2 hygrometer in the temperature range from 15 to 30oC. Using the results, it was possible to fit the FERRO-FONTAN et al. ((1981) water activity prediction equation to nonelectrolyte mixtures, from the calculation of the coefficient of variation (CV).
650 $aelectrical conductivity
650 $afruit juices
650 $awater activity
650 $aCondutividade Eletrica
653 $aAtividade de agua
653 $aSuco de frutas
700 1 $aHUBINGER, M. D.
773 $tBrazilian Journal of Food Technology$gv.2, n.1,2, p.31-38, Campinas, 1999
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Registro original: |
Embrapa Mandioca e Fruticultura (CNPMF) |
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| Registros recuperados : 8 | |
| 3. |  | MOURA, S. C. de; SOUTO, B. de M.; ARAUJO, A. de R. B.; QUIRINO, B. F. Caracterização de Potencial Xilanase de Paenibacillus sp. WS30. In: ENCONTRO DE PESQUISA E INOVAÇÃO DA EMBRAPA AGROENERGIA, 6., 2020, Brasília, DF. Anais... Brasília, DF: Embrapa, 2020. p. 114-119| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroenergia. |
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| 7. | | MOURA, S. C. S. R. de; GERMER, S. P. M.; ANJOS, V. D. de A.; MORI, E. E. M.; MATTOSO, L. H. C.; FIRMINO, A.; NASCIMENTO, C. J. F. Avaliações físicas, químicas e sensoriais de blends de café arábica com café canephora (robusta) = Evaluation of the physical, chemical and sensory characteristics of arabica and canephora (robusta) coffee blends. Brazilian journal of food technology, Campinas, v. 10, n. 4 p. 271-277, 2007.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: Nacional - A |
| Biblioteca(s): Embrapa Instrumentação. |
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| 8. | | MOURA, S. C. S. R. de; GERMER, S. P. M.; ANJOS, V. D. de A.; MORI, E. E. M.; MATTOSO, L. H. C; FIRMINO, A.; NASCIMENTO, C. J. F. Influência dos parâmetros de torração nas características físicas, químicas e sensoriais do Café Arábia puro. Brazilian Journal of food technology, Campinas, v. 10, n. 1, p. 17-25, 2007.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: Nacional - A |
| Biblioteca(s): Embrapa Instrumentação. |
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| Registros recuperados : 8 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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