Moisture Content and Water Activity in Foods

Moisture content is the amount of water in the food material, usually expressed in percentages. Water activity, on the other hand, is the amount of free water available for biochemical reactions and microbiological growth.

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In case of product development, water activity plays an important role when making products in which probiotic spores are fortified. Because the survival of the spores depends on it. It is what determines the processing condition and the format of delivery

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