Determination and correlation of the water activity of unsaturated, supersaturated and saturated trehalose solutions

Autores
Galmarini, Mara Virginia; Chirife, Jorge; Zamora, María Clara; Pérez, A.
Año de publicación
2008
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fil: Galmarini, Mara Virginia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Pérez, A. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Abstract: The water activity (aw) of unsaturated and supersaturated trehalose solutions (and some sucrose solutions) was determined using a dew point hygrometer, and correlated using an equation originally proposed by Norrish [1966. An equation for the activity coefficients and equilibrium relative humidities of water in confectionery syrups. Journal of Food Technology, 1,25] for predicting water activity in binary non-electrolyte solutions. The aw lowering behaviour of trehalose was found to be almost identical to that of sucrose solutions at same concentrations; however, due to the lower solubility of trehalose the aw of their saturated solutions is higher than that of sucrose ones. The aw of saturated trehalose solutions at 20, 25, 30, 35 and 40 °C was also determined and found to be between 0.953 and 0.928. These values agreed well with predictions made using aw data for trehalose solutions calculated at the solubility concentration at the various temperatures.
Fuente
LWT - Food Science and Technology. 2008, 41
Materia
AGUA
SOLUBILIDAD
SACAROSA
TREHALOSA DIHIDRATO
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
Repositorio Institucional (UCA)
Institución
Pontificia Universidad Católica Argentina
OAI Identificador
oai:ucacris:123456789/14990
Acceder
id RIUCA_9f7f0fea3ff0f191b7c24456e53f02fe
oai_identifier_str oai:ucacris:123456789/14990
network_acronym_str RIUCA
repository_id_str 2585
network_name_str Repositorio Institucional (UCA)
spelling Determination and correlation of the water activity of unsaturated, supersaturated and saturated trehalose solutionsGalmarini, Mara VirginiaChirife, JorgeZamora, María ClaraPérez, A.AGUASOLUBILIDADSACAROSATREHALOSA DIHIDRATOFil: Galmarini, Mara Virginia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; ArgentinaFil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Pérez, A. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaAbstract: The water activity (aw) of unsaturated and supersaturated trehalose solutions (and some sucrose solutions) was determined using a dew point hygrometer, and correlated using an equation originally proposed by Norrish [1966. An equation for the activity coefficients and equilibrium relative humidities of water in confectionery syrups. Journal of Food Technology, 1,25] for predicting water activity in binary non-electrolyte solutions. The aw lowering behaviour of trehalose was found to be almost identical to that of sucrose solutions at same concentrations; however, due to the lower solubility of trehalose the aw of their saturated solutions is higher than that of sucrose ones. The aw of saturated trehalose solutions at 20, 25, 30, 35 and 40 °C was also determined and found to be between 0.953 and 0.928. These values agreed well with predictions made using aw data for trehalose solutions calculated at the solubility concentration at the various temperatures.Elsevier2008info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://repositorio.uca.edu.ar/handle/123456789/149900023-643810.1016/j.lwt.2007.04.007Galmarini, M.V., et al. Determination and correlation of the water activity of unsaturated, supersaturated and saturated trehalose solutions [en línea]. LWT - Food Science and Technology. 2008, 41 doi:10.1016/j.lwt.2007.04.007 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/14990LWT - Food Science and Technology. 2008, 41reponame:Repositorio Institucional (UCA)instname:Pontificia Universidad Católica Argentinaenginfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/2025-07-03T10:58:49Zoai:ucacris:123456789/14990instacron:UCAInstitucionalhttps://repositorio.uca.edu.ar/Universidad privadaNo correspondehttps://repositorio.uca.edu.ar/oaiclaudia_fernandez@uca.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:25852025-07-03 10:58:50.143Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentinafalse
dc.title.none.fl_str_mv Determination and correlation of the water activity of unsaturated, supersaturated and saturated trehalose solutions
title Determination and correlation of the water activity of unsaturated, supersaturated and saturated trehalose solutions
spellingShingle Determination and correlation of the water activity of unsaturated, supersaturated and saturated trehalose solutions
Galmarini, Mara Virginia
AGUA
SOLUBILIDAD
SACAROSA
TREHALOSA DIHIDRATO
title_short Determination and correlation of the water activity of unsaturated, supersaturated and saturated trehalose solutions
title_full Determination and correlation of the water activity of unsaturated, supersaturated and saturated trehalose solutions
title_fullStr Determination and correlation of the water activity of unsaturated, supersaturated and saturated trehalose solutions
title_full_unstemmed Determination and correlation of the water activity of unsaturated, supersaturated and saturated trehalose solutions
title_sort Determination and correlation of the water activity of unsaturated, supersaturated and saturated trehalose solutions
dc.creator.none.fl_str_mv Galmarini, Mara Virginia
Chirife, Jorge
Zamora, María Clara
Pérez, A.
author Galmarini, Mara Virginia
author_facet Galmarini, Mara Virginia
Chirife, Jorge
Zamora, María Clara
Pérez, A.
author_role author
author2 Chirife, Jorge
Zamora, María Clara
Pérez, A.
author2_role author
author
author
dc.subject.none.fl_str_mv AGUA
SOLUBILIDAD
SACAROSA
TREHALOSA DIHIDRATO
topic AGUA
SOLUBILIDAD
SACAROSA
TREHALOSA DIHIDRATO
dc.description.none.fl_txt_mv Fil: Galmarini, Mara Virginia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Pérez, A. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Abstract: The water activity (aw) of unsaturated and supersaturated trehalose solutions (and some sucrose solutions) was determined using a dew point hygrometer, and correlated using an equation originally proposed by Norrish [1966. An equation for the activity coefficients and equilibrium relative humidities of water in confectionery syrups. Journal of Food Technology, 1,25] for predicting water activity in binary non-electrolyte solutions. The aw lowering behaviour of trehalose was found to be almost identical to that of sucrose solutions at same concentrations; however, due to the lower solubility of trehalose the aw of their saturated solutions is higher than that of sucrose ones. The aw of saturated trehalose solutions at 20, 25, 30, 35 and 40 °C was also determined and found to be between 0.953 and 0.928. These values agreed well with predictions made using aw data for trehalose solutions calculated at the solubility concentration at the various temperatures.
description Fil: Galmarini, Mara Virginia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
publishDate 2008
dc.date.none.fl_str_mv 2008
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://repositorio.uca.edu.ar/handle/123456789/14990
0023-6438
10.1016/j.lwt.2007.04.007
Galmarini, M.V., et al. Determination and correlation of the water activity of unsaturated, supersaturated and saturated trehalose solutions [en línea]. LWT - Food Science and Technology. 2008, 41 doi:10.1016/j.lwt.2007.04.007 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/14990
url https://repositorio.uca.edu.ar/handle/123456789/14990
identifier_str_mv 0023-6438
10.1016/j.lwt.2007.04.007
Galmarini, M.V., et al. Determination and correlation of the water activity of unsaturated, supersaturated and saturated trehalose solutions [en línea]. LWT - Food Science and Technology. 2008, 41 doi:10.1016/j.lwt.2007.04.007 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/14990
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/4.0/
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv LWT - Food Science and Technology. 2008, 41
reponame:Repositorio Institucional (UCA)
instname:Pontificia Universidad Católica Argentina
reponame_str Repositorio Institucional (UCA)
collection Repositorio Institucional (UCA)
instname_str Pontificia Universidad Católica Argentina
repository.name.fl_str_mv Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentina
repository.mail.fl_str_mv claudia_fernandez@uca.edu.ar
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score 13.070432

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