The Water Activity of Canned Foods
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 4, pages 1385–1387, July 1983
How to Cite
ALZAMORA, S. M. and CHIRIFE, J. (1983), The Water Activity of Canned Foods. Journal of Food Science, 48: 1385–1387. doi: 10.1111/j.1365-2621.1983.tb09247.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 2/26/83; accepted 4/20/83.
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.