Chemistry Journal of Moldova

WATER ACTIVITY CONCEPT AND ITS ROLE IN STRAWBERRIES FOOD

Author(s):

E. Sandulachi, P. Tatarov


Field: Food chemistry
Type: Research paper
Issue: 2012 Volume 7, no.2
Pages: 103-115
Keywords:

water activity, frozen strawerries, sugar addition, processing, osmotic treatment, stability.


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Abstract (JPEG)

DOI:
dx.doi.org/10.19261/cjm.2012.07(2).07

Graphical Abstract:
 This paper presents the study information related to the processing of fruit by combined methods. Is presented on the concept of water activity and its role in product quality; mathematical modeling methods (GAB, BET et al.) in estimate the activity coefficients of non-electrolyte and electrolyte mixture. Have been carried experimental research to study the evolution of the biologically active substances in frozen strawberries with and without sugar addition. It proved that frozen strawberries with sugar, during storage are more stable regarding antioxidants content that strawberry frozen without sugar.

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