Influence of Temperature on the Measurement of Water Activity of Food and Salt Systems
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 2, pages 552–554, March 1983
How to Cite
SCOTT, V. N. and BERNARD, D. T. (1983), Influence of Temperature on the Measurement of Water Activity of Food and Salt Systems. Journal of Food Science, 48: 552–554. doi: 10.1111/j.1365-2621.1983.tb10788.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 7/9/82; revised 11/22/82; accepted 11/24/82.
The water activity of four salt slurries (barium chloride, potassium bromide, cobalt chloride and sodium bromide) and four foods (cheese spread, fruit preserves, chocolate frosting and fudge sauce) was determined 10 times at approximately 20°C. 25°C and 30°C using an electric hygrometer. In general, an increase in temperature resulted in a decrease in water activity. The magnitude of the decrease was typically greater between 25°C and 30°C than between 20°C and 25°C. This decrease was also greater when the substrate under test was in the lower aw range. Thus temperature control is very important in inter-laboratory comparisons and when measuring water activity levels near critical values.