Isotherm Equations for Starch, Sucrose and Salt for Calculation of High System Water Activities

摘要

ABSTRACTThe mass balance equations previously developed for formulated foods were extended to the starch‐sucrose‐salt system at high aw.For starch, the Smith isotherm was extrapolated; sucrose and salt data were divided into two awregions below and above 0.925 with the second region extrapolated on the Smith isotherm to 0.9998 aw.Isotherm parameters and awcalculated for representative mixtures were determined. Comparison of the calculated values with those measured by the isopiestic method showed a correlation coefficient of 0.