Display options
Cite
Gabriel AA. Estimation of water activity from pH and °Brix values of some food products. Food Chem. 2007;108(3):1106-13doi: 10.1016/j.foodchem.2007.11.077.
Gabriel, A. A. (2008). Estimation of water activity from pH and °Brix values of some food products. Food chemistry, 108(3), 1106-13. https://doi.org/10.1016/j.foodchem.2007.11.077
Gabriel, Alonzo A. "Estimation of water activity from pH and °Brix values of some food products." Food chemistry vol. 108,3 (2008): 1106-13. doi: https://doi.org/10.1016/j.foodchem.2007.11.077
Gabriel AA. Estimation of water activity from pH and °Brix values of some food products. Food Chem. 2008 Jun 01;108(3):1106-13. doi: 10.1016/j.foodchem.2007.11.077. Epub 2007 Dec 08. PMID: 26065778.
Copy Download .nbib Format: NLM
Share it on

Food Chem. 2008 Jun 01;108(3):1106-13. doi: 10.1016/j.foodchem.2007.11.077. Epub 2007 Dec 08.

Estimation of water activity from pH and °Brix values of some food products.

Food chemistry

Alonzo A Gabriel

Affiliations

  1. Department of Food Science and Nutrition, College of Home Economics, University of the Philippines, Diliman, Quezon City, Philippines. Electronic address: [email protected].

PMID: 26065778 DOI: 10.1016/j.foodchem.2007.11.077

Abstract

In this study, a predictive model for the estimation of water activity (aw(25°C)) as a function of pH (1.00-8.00) and °Brix (0-82.00) values of simulated food solutions (SFS) was developed, through response surface methodology. Response fit analyses resulted in a highly significant (pH<0.0001) square root polynomial model that can predict aw(25°C) of SFS in terms of pH and °Brix values within the defined variable ranges. The linear, quadratic and interactive influences of pH and °Brix on aw(25°C) were all significant (pH<0.0001). Model validations in SFS and in a number of actual food systems showed that the model had acceptable predictive performance, as indicated by the calculated accuracy and bias indices.

Copyright © 2007 Elsevier Ltd. All rights reserved.

Keywords: Predictive modelling; Response surface methodology (RSM); Soluble solids; Water activity; pH; °Brix

Publication Types