Water activity vs. equilibrium moisture content
Lutovska Monika | Mitrevski Vangelce | Geramitcioski Tale | Mijakovski Vladimir | Andreevski Igor
Water activity is an important parameter that can be used to predict the stability and safety of food with respect to the most microbiological and biochemical reactions, conditioned by its value. In other words, it describes the degree of the bound level of water in the dry material, as well as the indicator of the ability of water to act as a solvent, participant in various biochemical reactions, or growth of different microorganisms. The determination of the minimum value of water activity that allows the growth of certain microorganisms and mechanical and thermal equilibrium of the material with the surroundings, are the most important parameters that characterize the stability of the material. The equilibrium moisture content has fundamental role in food industry and technology from the aspect of design and optimization of drying processes and equipment, design of packing materials for dried products, prediction of quality and stability, as well as for calculation of changes in the moisture content of dried material during its storage. Considering the relationship between these two physical parameters, their interdependence has been shown in this paper.
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