INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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0.100
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1.000
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10.00
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100.0
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Detailed explanation-1: -DEFINITION. The water activity (a w) of a food is the ratio between the vapor pressure of the food itself, when in a completely undisturbed balance with the surrounding air media, and the vapor pressure of distilled water under identical conditions.
Detailed explanation-2: -The aw of pure water is 1.000. Water activity is measured in a range from 0.030 to 1.000. The closer a food products value is to 1.000, the more water that product has available to participate in various chemical and physical reactions. Water activity is a better index for microbial growth that water content.
Detailed explanation-3: -Water activity is a measurement of the availability of water for biological reactions. It determines the ability of micro-organisms to grow. If water activity decreases, micro-organisms with the ability to grow will also decrease.