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The Ross equation is a multiplicative procedure for estimating the water activity (a w ) of aqueous unprocessed food preparations that contain only solutes, only food polymers, or mixtures of solutes and polymers. Using accurate a w values of single solute solutions in the Ross equation resulted in prediction accuracies to ± 0.01 a w for 118 of 120 multiple‐solute solutions. The exceptions at ±0.02 a w occurred within a range of concentrated solutions containing NaCl, KCl, and CaCl 2 .
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C.S. CHEN (1990) studied this question.
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