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Section 2
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Another category of water activity controlled foods are those that contain between 15
and 50 moisture and have a a^ between 0.60 and 0.85. These are the intermediatemoisture foods which normally require additional protection from secondary factors
such as pasteurization, pH control, refrigeration or preservatives, to produce a stable
product. Examples of intermediate-moisture foods are dried fruits, cake and pastry, fruit
cake, jams, syrups and some fermented sausages. For meat products, the USDA
regulations require a minimum holding temperature during dehydration to be 145F. The
elevated dehydration temperature not only assists in the drying process but also prevents
the growth of pathogens and most spoilage organisms. In some cases, the dehydrated
food will be reconstituted, as in dried milk or vegetables while in others, the products
will be consumed in the dried form as for beef jerky or croutons.
The dried and dehydrated products must be kept in an environment with a relative
humidity lower than the equilibrium relative humidity of the product (aw x 100). If the
dried foods are exposed to higher relative humidity environments, the products will take
on the water and their aw, will increase. This increased aw may now be of concern for
growth of spoilage organisms or pathogens. Therefore, proper packaging of dried or
water activity controlled products is essential for safety and quality. Airtight containers
such as glass jars, cans or sealed pouches, will prevent moisture exchange with the
environment. Most plastic bags will provide good protection against moisture changes,
as long as the bags are not punctured or open. Specialty plastic materials are available to
fit different products for specific needs such as grease resistance, UV light protection,
low oxygen permeability, vacuum packaging and others. Careful selection will provide
an extended shelf-life by minimizing quality changes over time.
The pH is another critical factor for microbial growth. If the minimum pH and aw for
specific microorganisms are known, it is possible to design or adjust food products to
control pathogens and extend the shelf-life. Table 2 summarizes critical values of a^ and
pH to support microbial growth of important food microorganisms.
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If the pH and the water activity of a food product are known or measured, then it is
possible to study processing and packaging alternatives, and formulation changes to
render a safe, quality product.
REFERENCES
Jay, J.M. 1996. Modern Food Microbiology - fifth edition. Chapman & Hall, New York.
Marsili, R. 1993. Water activity: why it's important and how to measure it. Food Product
Design, December issue
Rotronic Instrument Corporation. Technical flyer
Troller, J.A. and Christian, J.H.B. 1978. Water activity and food. Academic Press, Inc.,
New York.
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period of time. Over-heating the treated syrup will stop the conversion process. The use of an
oven or crock-pot is ideal for this purpose. Invertase is available from confectionary and baking
supply sources and must be kept refrigerated between uses or it will loose its effectiveness. In
New York invertase is considered a processing aid and does not need to be declared on the label. For further information on measuring and adjusting invert sugar in maple syrup see Cornell Fact Sheet CMB 206 Measuring and Adjusting Invert Sugar in Maple Syrup. When selecting syrup for inverting to be used to substitute for corn syrup it would be wise to use a syrup
that is already high in invert sugar. A syrup with a glucose meter reading of 100 or less can be
used to make a variety of crystalline maple value added products and should be saved for those
purposes. A syrup with a reading over 100 can be used to make these other value added products and significantly increase the value. However if the high invert syrups have too strong a
flavor for the end product to be good you may need to use a lighter syrup.
Glucose
Meter
Reading
mg/dL
20
30
40
50
60
70
80
90
100
110
120
130
140
150
160
170
180
190
200
210
220
230
240
250
1 in 10
dilution of
syrup
invert %
0.4
0.6
0.8
1
1.2
1.4
1.6
1.8
2
2.2
2.4
2.6
2.8
3
3.2
3.4
3.6
3.8
4
4.2
4.4
4.6
4.8
5
As in making all maple value added products the flavor of the syrup is most important. Only
maple syrup with excellent flavor should be used, even when the syrup will be inverted. Making products that use inverted maple syrup does allow good flavored maple syrup that has a
naturally high invert sugar level that could not be used directly in making value added crystalline products like molded maple sugar, granulated sugar or traditional maple cream to still be
made into very high value products. Be sure to select your good flavored syrups with higher
invert sugar levels for making these value added products.
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Visualize the method utilizing a diagram similar to the five side of die. In the upper and
lower left-hand corners write the densities of the two syrups to be blended; in the center
of the diagram write the density of the desired blend. In our example:
65.5 o
___
66.5o
68.0 o
____
Subtracting across the two diagonals provides the proportion (by weight) of each syrup
required to produce the desired density. Always subtract the smaller number from the
larger, irrespective of its location. The proportion (by weight) of each syrup to be
blended is the number located directly across from it in the diagram. In our example:
Blending 1.5 parts 65.5o Brix syrup with 1.0 part 68.0o Brix syrup results in a blend with
a density of 66.5o Brix . If we had 150 pounds of 65.5o Brix syrup and wished to raise its
density to 66.5o Brix by blending it with 68.0o Brix syrup, we would need to mix the 150
pounds of 65.5o Brix syrup with 100 pounds of the 68.0o Brix syrup, producing 250
pounds of 66.5o Brix syrup.
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Above we noted that the method of alligation calculates the mixing proportions on a
weight basis. However, since the difference in weight between syrups of different
densities is relatively small, the proportions calculated using the method of alligation can
be applied to volumes with relatively small error. In our example, applying the
proportions to volume and mixing one and one-half gallons of 65.5o Brix syrup with one
gallon of 68.0o Brix syrup would produce 2.5 gallons of 66.52 o Brix syrup two
hundredths of a Brix too high. This accuracy is well beyond that which most of us will
ever measure.
Lets look at one more example of blending syrups with slightly messier results. Suppose
we have some 66.1o Brix syrup we would like to blend up to 66.5 o Brix using 67.8o Brix
syrup. Using the method of alligation to determine the proportions to blend:
66.1 o ---------------------- (67.8 66.5) = 1.3
66.5o
67.8 o
The mixing proportions are 1.3 parts 66.1o Brix syrup with 0.4 parts 67.8o Brix syrup.
We can work with these proportions but it is easier to calculate the amount of syrup to
combine with a given amount of off-density syrup if we convert one of the numbers in
the ratio to a one so it can be interpreted as one pound or one gallon. In this example,
since we want to know how much 67.8o Brix syrup to add to a known amount of 66.1 o
Brix syrup, we can set the proportion of 66.1 o Brix syrup to one by dividing both
numbers by 1.3, resulting in a mixing ratio of 1 part 66.1 oBrix syrup to 0.31 parts 67.8o
syrup.
66.1 o ---------------------- 1.3 / 1.3 = 1
66.5o
67.8 o
If we had 120 pounds of 66.1o Brix syrup we could combine it with 37.2 pounds of 67.8 o
Brix syrup (120 times 0.31) to produce 157.2 pounds of 66.5 o Brix syrup. Similarly, 3
gallons of 66.1o Brix syrup could be combined with 0.93 gallons (or 119 fluid ounces) of
67.8o Brix syrup to produce 3.93 gallons of 66.5 o Brix syrup.
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The process for determining how much 1.8o Brix sap to mix with the 350 pounds of 67.9 o
Brix syrup to lower its density to 66.5 o Brix is exactly the same:
Again, this is best understood by example. Lets look again at the example above
blending water with 68.2o Brix syrup to reduce its density to 66.5 o Brix. The weight
proportions determined were:
68.2 o ---------------------- 1
66.5o
0 -----------------------
0.025564
A gallon of 68.2o Brix syrup weighs approximately 11.15 pounds; a gallon of water
weighs approximately 8.33 pounds. By multiplying the proportion of water (0.25564) by
the weight of a gallon of the syrup divided by the weight of a gallon of water (11.15
divided by 8.33 = 1.34) we convert the weight ratio to a volume ratio as follows:
68.2 o ---------------------- 1
66.5o
0 ----------------------- (0.025564)(1.34) = 0.03426
0.03426 gallons (4.4 fluid ounces) of water should be blended with one gallon of 68.2 o
Brix syrup to reduce the density of the blend to 66.5 o Brix.
In our example above (combining on a weight basis) we determined that 8.95 pounds of
water should be added to 350 pounds of 68.2o Brix syrup to reduce its density to 66.5 o
Brix. We have now determined that 0.03426 gallons of water should be added to 1 gallon
of 68.2o Brix syrup to reduce its density to 66.5 o Brix. Since 350 pounds of 68.2o Brix
syrup has a volume of 31.4 gallons (350 divided by 11.15), 1.076 gallons of water (31.4
times 0.03426) must be added to reduce the density to 66.5 o Brix. That much water
weighs 8.96 pounds (1.076 times 8.33). Using the method of alligation to determine the
weight proportions and using it with the correction factor of 1.34 to determine the volume
proportions produced equivalent answers (except for rounding error).
Fortunately, the determination of the correction factor can be greatly simplified. If the
density of the syrup to be diluted is between 66.5 o and 70.0o Brix and water or sap with a
density of 4o Brix or less is used, 1.33 can always be used as the correction factor. If this
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is done, the maximum error in the desired density will be around 0.02 o Brix. Again, this
is far more accurately than most of us will ever measure.
SUMMARY
What You Really Need To Know
The method of alligation provides a quick and easy way to determine the proportion of
syrup, sap, or water that should be combined with an off-density syrup to obtain a blend
of the desired density.
Blending Syrup With Syrup
When blending syrup with syrup the proportions determined by alligation may be applied
to either weight or volume measurements. To determine the proportions:
Utilize a diagram resembling the five side of a die.
Place the density of the two syrups to be blended in the upper and lower left-hand
corners of the diagram and the desired density of the blend in the center.
Subtract across the diagonals to obtain the proportions of syrup to mix. Always
subtract the larger number from the smaller. The proportion of each syrup to blend
is directly across from it in the diagram.
As an example, how much 67.5o Brix syrup should be mixed with 10 gallons or 110.4
pounds of 66.0o Brix syrup raise its density to 66.5o Brix.
66.0 o ---------------------- 1.0
66.5o
67.5 o
-------------------- 0.5
Five gallons of 67.5o Brix syrup should be mixed with 10 gallons of 66.0 o Brix syrup to
produce 15 gallons of 66.5o Brix syrup, or 55.2 pounds of 67.5o Brix syrup should be
mixed with 110.4 pounds of 66.0o Brix syrup to produce 165.6 pounds of 66.5 o Brix
syrup.
Blending Syrup With Water or Sap
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When blending syrup with water or sap the proportions determined by alligation may be
applied to weight measurements but must be adjusted when applied to volume
measurements because of the relatively large difference between the weights of syrup and
water or sap.
When using weight measurements, determine the proportion of syrup and water or sap as
summarized above for blending syrup with syrup. As an example, how much 1.5 o Brix
sap should be blended with 55.7 pounds of 68 o Brix syrup to reduce its density to 67o
Brix.
68 o ---------------------- 65.5
67o
1.5 o ---------------------- 1.0
Dividing both numbers by 65.5 indicates that 0.01527 pounds of 1.5 o Brix sap should be
combined with each pound of 68o Brix syrup to produce a blend with a density of 67 o
Brix. In our problem, 0.85 pounds of 1.5 o Brix sap (0.01527 times 55.7) are required to
reduce the density of 55.7 pounds of 68o Brix syrup to 67o Brix.
When using volume measurements, determine the proportion of syrup and water or sap as
if using weight and then adjust the proportion of sap or water using the Rule of 1.33.
Using the above example of blending 1.5o Brix with of 68o Brix syrup to produce a blend
with a density of 67o Brix, the volume mixing proportions would be
68o ---------------------- 1.0
67o
1.5 o ---------------------- (0.01527) (1.33) = 0.02031
0.02031 gallons of 1.5o Brix sap should be mixed with each gallon of 68o Brix syrup to
produce a blend with a density of 67 o Brix. In our problem, 0.102 gallons or 13 fluid
ounces of 1.5o Brix sap should be mixed with 5 gallons of 68 o Brix syrup to produce a
blend with a density of 67o Brix
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- minus
Desired
Invert
____
- minus
- minus
Desired
Invert
____
- minus
Invert in
Syrup 2
____
Final
Proportion
Reduced
To Smallest
Whole
Numbers
_____
Proportion
Of Syrup 2
____
Invert in
Syrup 2
____
Invert in
Syrup 1
____
Proportion
Of Syrup 1
____
Proportion
Of Syrup 1
____
Final
Proportion
Reduced
To Smallest
Whole
Numbers
_____
Proportion
Of Syrup 2
____
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