Abstract
In this study, a predictive model for the estimation of water activity (aw25°C) as a function of pH (1.00–8.00) and °Brix (0–82.00) values of simulated food solutions (SFS) was developed, through response surface methodology. Response fit analyses resulted in a highly significant (pH<0.0001) square root polynomial model that can predict aw25°C of SFS in terms of pH and °Brix values within the defined variable ranges. The linear, quadratic and interactive influences of pH and °Brix on aw25°C were all significant (pH<0.0001). Model validations in SFS and in a number of actual food systems showed that the model had acceptable predictive performance, as indicated by the calculated accuracy and bias indices.
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