01577naa a2200217 a 450000100080000000500110000800800410001902200130006010000260007324501180009926000090021752009030022665000280112965000170115765000190117465000270119365300220122065300190124270000200126177300780128116357972000-06-19       1999    bl uuuu     u00u1 u    #d  a151672751 aMOURA, S. C. S. R. de  aA study of water activity and electrical conductivity in fruit juicesbinfluence of temperature and concentration  c1999  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).  aelectrical conductivity  afruit juices  awater activity  aCondutividade Eletrica  aAtividade de agua  aSuco de frutas1 aHUBINGER, M. D.  tBrazilian Journal of Food Technologygv.2, n.1,2, p.31-38, Campinas, 1999