Share 'Water activity and its relation to spoilage of foods:'
Water activity and its relation to spoilage of foods:
All the food products contain varying amount of water in their tissues. Various qualities and processing attributes like deterioration, dehydration, spoilage etc., in raw as well as processed foods, are influenced by the water content. Water exists in three forms:
As solid (ice) below 0 º C
In liquid form as water between 0º C and 1…
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