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Water in food; It exists in different forms as mobile, free and bound water. There is no single parameter used as a reliable way to determine the critical point in a stable product or to be considered a reliable parameter for predicting deterioration. However, water activity is accepted as a very useful parameter for these processes.
Usually water activity; It is more closely related to the chemical, physical and biological properties of foods rather than their moisture content. Water activity in foods affects color, structure and stability changes.
All foods contain a certain amount of water. Most of the chemical and biological changes in foods are due to high water content. Water activity is the subject that should be taken into account, especially in the stages such as storing and transporting foods before or after production.
water activity of food; It greatly affects the texture of food, microbial growth and storage stability. Water activity is a parameter used in the control of microbial growth and reactions of various chemicals. Enzymatic browning and non-enzymatic browning are added from the water activity of chemical reactions and fatty acid oxidation.
In addition, the determination of the water activity of the food is a helpful factor in determining the drying conditions and energy needs required before the storage stage. Foods with the same water content may show different durability. For this reason, the deterioration and quality losses in storage can best be expressed with water activity.
