The Water Activity of Canned Foods

Authors

  • STELLA M. ALZAMORA,

    1. Authors Alzamora and Chirife are affiliated with Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, (1428) Buenos Aires, Argentina. Author Alzamora is also a member of Consejo Nacional de Investigaciones Cientificas y Tecnicas de la Republics Argentina.
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  • JORGE CHIRIFE

    1. Authors Alzamora and Chirife are affiliated with Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, (1428) Buenos Aires, Argentina. Author Alzamora is also a member of Consejo Nacional de Investigaciones Cientificas y Tecnicas de la Republics Argentina.
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ABSTRACT

This work reports the aw values of a diversity of commercially canned foods (54 samples), including fruits and vegetables and cured and uncured meat products. The aw of canned fruit products (pieces in syrup, purees and juices) ranges between 0.950 and 0.992. Canned cured meats (i.e. deviled ham, meat and liver pastes, corned beef, cooked ham) have aw values in the range 0.970–0.984, while uncured canned meats display aw values above 0.982.

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