NURSING ANM AND GNM

Detailed explanation-1: -Food preservation methods such as drying, freezing and adding salt or sugar work by lowering the available moisture in foods.

Detailed explanation-2: -Sugar reduces the moisture content which inhibits the growth of food spoiling microbes.

Detailed explanation-3: -If there is enough sugar in the solution – such as a sugar syrup – it will draw water molecules out of the food cells, effectively lowering the food’s water activity. This happens via a process of osmosis.

Detailed explanation-4: -Both salt and sugar work by binding with free water in the food product so that water is no longer available to microorganisms for growth. Salt is more effective at binding water than sugar. Think of the salt in pickles or in cured meat. Water activity may also be decreased by removing water from the food product.