Journal of Food Science · 1986 · 45 citations · 28 references
Life SciencesChemistryMicrobiologyBioenergeticsMarine MicrobiologyMicrobial EcologySalinity AssessmentSalinity StructureAqueous Salt SolutionsMicrobial Growth KineticsOsmotic EquilibriumOsmotic GradientSalinity Effects On GrowthSalinity ModelingSalt Concentration EffectsSalt Effects On Water Activity
ABSTRACT A theoretical approach was used to predict the water activity (a w ) at 15°C and 35°C of selected saturated salt solutions used as standards in the range of microbial growth (∼0.57–0.97). For this purpose a rigorous thermodynamic model to predict osmotic coefficient was used. The results agreed very well with experimental measurements at 15°C and 35°C for most salts studied, which included NaBr, NaCl, (NH 4 ) 2 SO 4 , KCl, BaCl 2 , and K 2 SO 4 . For KNO 3 the agreement at the higher temperature was somewhat less satisfactory and the reasons for this behavior are discussed.
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