Influence of Water Content and Temperature on the Water Activity of Concentrated Sugar Aqueous Solutions

Presentation information

Oral presentation

D 食品工学、加工、保蔵、バイオテクノロジー (Food Engineering, Process, Storage, and Biotechnology)

[3Lp] Physical property of food

Sat. Aug 31, 2024 2:30 PM - 4:30 PM Room L (2F N205)

座長:藤井修治(東洋大学)、小川剛伸(京都大学)

4:00 PM - 4:15 PM

*Chihiro Ikai¹, Masaharu Ohba², Masahiro Maebayashi¹ (1. Facult. Agricult. Meijo Univ., 2. Meijo Univ.)

Keywords:Solution Stracture, Ideal Association Model, Glucose, Fructose, Viscosity

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