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[Various foods of intermediate humidity on the Chilean market]
J M Aguilera1, S Kozma, M Olivares
1Departamento de Ingeniería Química, Pontificia Universidad Católica de Chile, Santiago.
Archivos Latinoamericanos De Nutricion
|December 1, 1986
Abstract:
Water activity, moisture content, pH, total sugars and sodium chloride content of commercial foods with reduced water content found in Chilean supermarkets were determined. The sample included meat, dairy, fruits and confectionary products. Principles involved in the reduction of water activity are discussed for each case.