The concept of water availability is used by the food industry to control spoilage. Introduction: Water activity is the concentration of water molecules that are free for the utilization of microbes. The water activity or the concentration of free water molecules from the solution gets reduced with an increase of solute in the solution. The water molecules move across the cell through a semi-permeable membrane that is through high concentration to low concentration and the process is known as osmosis.

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Chapter 5.3, Problem 1TQ

Summary Introduction

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The concept of water availability is used by the food industry to control spoilage.

Introduction:

Water activity is the concentration of water molecules that are free for the utilization of microbes. The water activity or the concentration of free water molecules from the solution gets reduced with an increase of solute in the solution. The water molecules move across the cell through a semi-permeable membrane that is through high concentration to low concentration and the process is known as osmosis.

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