pee bodily function (aw) is defined as the amount of piss available for microbial (bacteria, yeast and mold) growth. Water activity is based on a scale of 0 to 1.0 with pure irrigate having a pee system activity of 1.00. ordinarily products that contain turn down percent moisture beat lower pee activities. For example, those products such as arid fruits, crackers and alter pastas have very low water activities. Those feeds with lower water activities are quite shelf-stable in that they contain very light water available for microorganisms to use for growth. When microorganisms grow, they degrade the food create spoilage as well as health dangers for the consumer.?Although in that location grass be a correlation between radical moisture capacitance of a food and the water activity, the correlation does not occur at all times.  Food products washbowl exist with high moisture content but have very little water activity. Many natural ingredients can be added to a product to perplex the water qualification it unavailable for the growth microorganisms. Several common ingredients the bind water are sugar, salt (has six times the capacity to bind water when compared to sugar), pectin and glycerol. A good example of a food product that contains a good deal of water with a fairly low water activity is jelly.
 Although composed of 50-60% water, jams usually have water activities around 0.75. The sugar and pectin in jams binds the water making it unavailable for microbial growth.?Meat products that utilize water activity for a means to increase shelf-stability include aged(a) meats such as ham, fermented meats such as sausage and pepperoni and dried meats such as jerky. Most meat products with lower water activity levels utilize salt to bind water as well as drying techniques to lower the total moisture content of the product that in turn lowers the water activity. |
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