Volume 52, Issue 2 p. 433-435

Relationship Between Water Activity and Freezing Point Depression of Food Systems

C. S. CHEN,

C. S. CHEN

Author Chen is with the Univ. of Florida, Institute of Food & Agricultural Sciences, Citrus Research & Education Center, 700 Experiment Station Road, Lake Alfred, FL 33850.

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First published: March 1987
Citations: 27

Florida Agricultural Experiment Station Journal Series No. 7055

ABSTRACT

A simplified freezing point depression (FPD) equation was derived for calculating water activity (aw) of food systems. The aw values as calculated by FPD data agreed with literature data for a variety of foods to within ± 0.01 aw units. The FPD equation was found particularly useful for calculating aw values of frozen foods at temperatures between 273.1.5–233.15 °K (0 to −40°C).