Abstract
Experimental results indicate that order-of-mixing effects in concentrated sugar-salt solutions are functions of salt:sugar concentrations, types of sugars and salts, time after mixing of clear solutions, and solute interactions. Visual clarity of the solutions after preparation and at least 16 hours of storage may not be a sufficient indicator of complete solvation. The order of mixing solutes may cause differences in their rates of hydration, resulting in differences in “Aw” at non-equilibrium conditions, whereas Aw is only meaningful at thermodynamic equilibrium. Determining a thermodynamic equilibrium Aw in diffusion-resistant foods may take much more time and be more difficult to measure than in the solutions reported in this paper.
This is a preview of subscription content, log in via an institution.
Buying options
Tax calculation will be finalised at checkout
Purchases are for personal use only
Learn about institutional subscriptionsPreview
Unable to display preview. Download preview PDF.
References
E.D. Klug, Sodium carboxymethylcellulose, in: “Encylopedia of Polymer Science & Technology,” Interscience, New York (1965).
H. Bennett, J.L. Bishop, and M.F. Wulfinghoff, in: “Practical Emulsions,” Vol. 1, Chemical Publishing, New York (1968).
D.P. Bone, E.L. Shannon, and K.D. Ross, The lowering of water activity by order of mixing in concentrated solutions, in: “Water Relations of Foods,” R.B. Duckworth, ed., Academic Press, London (1975).
D.P. Bone, and E.L. Shannon, The effect of order of mixing on water activity: are the effects real? Are the differences practical?, in: “Proceedings of the Workshop on Intermediate Moisture Foods,” S.Y. Lin, ed., FIRDI, Hsinchu, Taiwan, ROC (1987).
A.E. Sloan, D.S. Schlueter, and T.P. Labuza, Effect of sequence and method of addition of humectants and water on Aw-lowering ability in an IMF system, J. Food Sci. 42:94 (1977).
R.A. Robinson and R.H. Stokes, “Electrolyte Solutions,” Butterworths, London (1959).
R.A. Robinson and R.H. Stokes, “Handbook of Chemistry and Physics,” CRC Press, Boca Raton (1984).
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1991 Springer Science+Business Media New York
About this chapter
Cite this chapter
Bone, D.P., Shannon, E.L. (1991). Effects of Order of Mixing and Solute Interactions on the “Water Activity” of Concentrated Solutions. In: Levine, H., Slade, L. (eds) Water Relationships in Foods. Advances in Experimental Medicine and Biology, vol 302. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-0664-9_18
Download citation
DOI: https://doi.org/10.1007/978-1-4899-0664-9_18
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4899-0666-3
Online ISBN: 978-1-4899-0664-9
eBook Packages: Springer Book Archive