Química

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Modelos termodinámicos para determinar la actividad del agua en jaleas: una revisión
(Universidad Santiago de Cali, 2024) Aguilar Fory, Yoselin; Tusso Pinzón, Ricardo Andrés (Director)
The aqueous activity (aw) in food is one of the factors that directly affect the quality and presentation, due to its close relationship with microbial activity, mainly fruit jellies. In this sense, measuring instruments allow accurate assessment of aw, for example hygrometric sensors. However, the high cost of these devices has restricted small producers to evaluate and control aw in their products, and thus to market access. According to this, thermodynamic models are an alternative to estimate aw, without resorting to high-cost devices. This paper will present a systematic review of these models, to understand how these thermodynamic equations can be used in the estimation of aqueous activity in jellies.