Influence of the activity of water on the spoilage of foodstuffs

1968126 citationsJournal Article

Authors

M. Loncin · Centre d'Enseignement et de Recherches des Industries Alimentaires et Chimiques

J.J. Bimbenet · Centre d'Enseignement et de Recherches des Industries Alimentaires et Chimiques

J. Lenges · Centre d'Enseignement et de Recherches des Industries Alimentaires et Chimiques

Abstract

Summary. An original method for the evaluation of activity of water as a function of water content is described. the effect of temperature on activity, and the effect of the activity of water on drying rate, growth and destruction of micro‐organisms, enzyme action, chemical reactions, etc., are determined.

Topics & Keywords

Freezing and Crystallization Processes Food Industry and Aquatic Biology Magnetic and Electromagnetic Effects

UN Sustainable Development Goals

Clean water and sanitation

Publication Details

Published in: International Journal of Food Science & Technology

Volume 3, Issue 2, pp. 131-142

DOI: 10.1111/j.1365-2621.1968.tb01448.x

Field-Weighted Citation Impact: 2.52