FOOD CHEMISTRY
BASIC PRINCIPLES OF CHEMISTRY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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0.76
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0.16
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1.6
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7.6
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Detailed explanation-1: -Calibration of Water Activity, Aw indicates the error of the instrument and compensates for any lack of trueness by applying a correction. In practical it means making adjustment of calibration curve with proprietary calibration software from Meter Food by a trained and certified technician.
Detailed explanation-2: -Water activity is based on a scale of 0 to 1.0, with pure water having a value of 1.00. It is defined as the vapor pressure of water over a sample divided by the vapor pressure of pure water at the same temperature. In other words, the more unbound water we have, the more likelihood we have of microbial spoilage.
Detailed explanation-3: -Water activity is equal to equilibrium relative humidity divided by 100: (a w = ERH/100) where ERH is the equilibrium relative humidity (%).