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.
Watch the video.
thanks to @ScienceOfFood for this video.
Thank you so much for this! Really appreciate your support for our Youtube channel!
Looking forward to share more knowledge and ideas on this forum!
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
