The water activity of a food can be lowered by
a) dehydration
b) drying
c) freezing
d) all the above
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all the above iS the correct answer
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The correct answer is (d) All the above. All the methods given such as dehydration, drying and freezing help in reducing the water activity of foods.
Low moisture containing foods are less readily destroyed or infected by microorganisms. It is because microorganisms require a particular water activity for their growth and germination of spores. In such cases, they are unable to germinate or produce toxins and thereby is used as a widespread method for preservation of food.
When the water activity gets reduced, the lag phase( of the growth curve) of microorganisms increases ( the period during which they adjust or adapt to the environmental conditions). This lowers their growth rate.
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