Water activity is the force that causes the water to move into the sponge. The water will move from the glass into the sponge.
Dip the corner of the sponge into the glass of water. It is the most commonly used criterion for safety and quality. Water activity’s usefulness as a quality and safety measurement was suggested when it became evident moisture content could not adequately account for microbial growth fluctuations. The water activity (a w) concept has served the microbiologist and food technologist for decades. The best way to understand water in your product is by learning how to measure water activity.
Education Guide The food manufacturer’s complete guide to water activityįor a cheap ingredient, water can cause a lot of expensive problems– microbial growth, mold, loss of texture, caking and clumping, rancidity, vitamin loss.
