Question

the self Life of food can be extended by maintaining the water activity and pH of food products. elaborate this with the help of some examples​

Answer 1

Answer:

Water activity influences deteriorative chemical reaction rates because water acts as a solvent, can be a reactant itself, or can change the mobility of reactants through viscosity. One or a combination of any of these factors can lead to faster deterioration and a shortened product shelf life.Heating, freeze drying, freeze concentration, and osmotic concentration methods are used to reduce water activity of foods. Dried or low-moisture foods do not contain more than 25% moisture. ... A decrease in water activity increases the lag phase of microorganisms and decreases the growth rate.

Explanation:

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