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Effects of Order of Mixing and Solute Interactions on the “Water Activity” of Concentrated Solutions

  • D. P. Bone
  • E. L. Shannon
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 302)

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.

Keywords

Water Activity Lithium Chloride Solute Interaction Salt Type Visual Clarity 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 1991

Authors and Affiliations

  • D. P. Bone
    • 1
  • E. L. Shannon
    • 1
  1. 1.Quaker Oats Co. Research LaboratoriesBarringtonUSA

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