Food Properties Handbook
Edition: 2 edition
Publisher: CRC
Published: August 15, 2008
Language: eng
Format: Hardcover
Number of pages: 950
ISBN-13: 9780849350054
Subjects: Food manufacturing & related industries; Technology & Industrial Arts; Technology; Science/Mathematics; Food Science; Technology / Food Industry & Science
First sentence: Water activity is defined as the ratio of the vapour pressure of water in a system and the vapour pressure of pure water at the same temperature or the equilibrium relative humidity of the air surrounding the system at the same temperature Thus water activity can be expressed as follows (1 1) where a is water activity (fraction) at T C, (P ), P are vapour pressures of water in the system and pure water at, T C (Pa), ERH is equilibrium relative hiimidity of air at T C
Notes: Second Edition