Current Protocols in Food Analytical Chemistry by J. Whitaker PDF

By J. Whitaker

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For region A, in a real measurement situation, equilibrium is not required to be established. It is sufficient that the pw of the immediate environment (pA) be in a steady state relationship with the sample, unchanging on a time scale defined by the investigator. The temperature requirement should also be considered. Region C must be at a uniform, known temperature, TC. This follows from the requirement for equilibrium. 2 Effect of temperature on vapor pressure measurement. The upper curve is the vapor pressure of pure water, pw0.

BASIC PROTOCOL Dew-Point Method for the Determination of Water Activity USING A DEW-POINT INSTRUMENT Dew-point measurement is a primary method based on fundamental thermodynamics principles and as such does not require calibration. However, the instrument performance needs to be verified using salt standards and distilled water before sampling (see Support Protocol). To obtain accurate and reproducible water activity results with a dew-point instrument, temperature, sensor cleanliness, and sample preparation must be considered.

Sablani, M. Shatiur Rahman, and Theodore P. 10 Copyright © 2001 by John Wiley & Sons, Inc. 1 BASIC PROTOCOL ISOPIESTIC DETERMINATION OF WATER ACTIVITY (aw) BY EQUILIBRATION WITH SATURATED SALTS In this method of measuring sample aw, a preweighed sample is placed in a closed chamber and maintained at constant temperature at a known aw (ERH) controlled by a saturated salt solution. Equilibrium is established between the environment and the sample, as determined by reweighing the sample at intervals until constant mass is established.

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Current Protocols in Food Analytical Chemistry by J. Whitaker


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