ผลิตภัณฑ์อาหาร เครื่องดื่ม อาหารสัตว์
เอกสารมาตรฐาน
สหรัฐอเมริกา
COMPENDIUM
Measurement of Water Activity, Acidity, and Brix
2015
13
Compendium of methods for the microbiological examination of foods (576.163 COM 5th ed. Ch. 68 Ref. Treatises&monographs FL2)
Water is present in varying energy states in foods, and this continuum of energy states influences each food's water activity (aw ) ' Portions of the water are "bound" by forces to varying degrees. Water may be strongly bound to specific food components, such as hydroxyl groups of polysaccharides, the carbonyl and amino groups of proteins, and other polar sites. Water may be less tightly bound, as in the dissolution of salts or other water-soluble components. The degree to which water is bound and its availability to participate in chemical/biochemical reactions and microorganism growth underlie the concept of aw...