Thus, optimum water activity, or water activity elapsed with the storage of the food is detected to utilize the detection result for the storage of the food, etc.SAMEJIMA MAKOTOYOSHIDA MASAYUKI
Water Activity in Foods: Fundamentals and Applications is a one-of-a-kind reference text that brings together an international group of food scientists, chemists, and engineers to present a broad but thorough coverage of an important factor known
Throughout history man has controlled the water activity of food through drying, addition of salt or sugar and freezing such that the food becomes stable to microbial and chemical deterioration. Food manufacturers today have the same goal of making a stable and safe product. This means ...
Water is also recognized in the food industry as being critical for the stability of most products. aw exerts a decisive influence on such phenomena as change in colour, taste and aroma, food poisoning and spoilage (shelf life), loss of vitamins… Controlling the Water Activity of a Product:...
Foodbk (Talk | 贡献)下一个→ 当前修订版本 Water activity The amount of water that is available for bacterial growth. Water activity ( Aw ) is the amount of water available for deterioration reactions and is measured on a scale of 0 to 1.0. Bacteria, yeast, and mold multiply rapidly at...
Troller JA (1980) Influence of water activity on microorganisms in foods. Food Technol 34 May, 76Troller, J.A., 1980. Influence of water activity on microorganism in food. Food Technology, 3...
Water activity values of select food ingredients and products. In Water Activity in Foods; Barbosa-Canovas, G.V., Fontana, A.J., Jr., Schmidt, S.J., Labuza, T.P., Eds.; Wiley-Blackwell: Hoboken, NJ, USA, 2007; Volume 1; pp. 407-420....
Water activity is important to food preservation. When water activity is less than 0.6, almost all microbes, including bacteria, molds, and yeasts, stop growing. Vegetables are usually dried even further, to Aw 0.3 or 0.2, for quality and storage. Virtual Labs: Controlling Water Activity in ...
Water is an important factor of aquatic food spoilage, but is not available for microbial utilization of the total water content of foods. This article discusses water activity and its effects on microbial growth, its significance in aquatic food preservation and prospects. ...
Water activity, Aw is defined as the ratio of the water pressure of the food to the vapor pressure of pure water at the same temperature. 参考译文: 为了解释水对食品品质的影响,有一个指标参数既能反映含水量也能反应食品中水的需求量。这个参数就是水分活度。