DOI: 10.1094/CFW-51-0037 |
Engineering: Interaction of Water Activity and Drying Curves
L. Levine. Leon Levine & Associates, Albuquerque, NM. Cereal Foods World 51(1):37, 39.
The collection of water activity or equilibrium relative humidity information is a very common practice in the food industry. Most often these tests are performed to evaluate and ensure the microbiological and chemical stability of foods. This is accomplished using a number of techniques. This column discusses the importance and use of these measurements for understanding drying operations, which include not only simple drying, but also operations such as baking and frying.