Why is it advantageous for preserved foods to have low water activity?
Why is it advantageous for preserved foods to have low water activity?
Homework Answers
Water activity is the measure of how efficiently the water present can take part in physical and chemical reactions. Food quality depends on the water activity, high water activity leads to the formation of bacteria and yeast and can even produce toxins in the food which will lead to degradation of color, texture, and taste and nutrition value of the food.
Hence it is advantageous for preserved foods to have low water activity.
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Why is it advantageous for preserved foods to have low water
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