Biology, asked by harshithabasavanna06, 1 month ago

Water activity of a food product can be reduced by adding
a)Humectant
b)Preservatives like SO2
c)Antioxidant
d)Desiccant

Answers

Answered by meenasejal1986

Answer:

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.

Explanation:

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Water activity of a food product can be reduced by adding a)Humectant b)Preservatives like SO2 c)Antioxidant d)Desiccant​

Answers

Water activity of a food product can be reduced by adding
a)Humectant
b)Preservatives like SO2
c)Antioxidant
d)Desiccant