Equilibrium properties of water are considered as reference properties in food processing. Water activity is the best known property. This work concerned the use of a method, which in addition to the equilibrium properties of water, affords equilibrium properties of alt components in an aqueous solution. It is based on the UNIFAC method, a group-contribution method, which estimates equilibrium properties from the excess Gibbs energy of all compounds within the solution. Completed by material balances, this gives vapour-liquid properties, liquid-liquid or solid-liquid properties, osmotic properties, and knowing dissociation constants values, this affords pH. Two examples are presented, osmotic dehydration and modified atmosphere packaging of meat.
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