Water in food; It exists in forms such as mobile, free and bound water. There is no single parameter used as a reliable way to determine the critical point in the stable product or to be considered as a reliable parameter to predict deterioration. However, water activity is considered as a very useful parameter for these processes.
Generally water activity; It is more closely related to the chemical, physical and biological properties of foods rather than their moisture content. Water activity in foods affects changes in color, texture and stability.
There is a certain amount of water in all foods. Most of the chemical and biological changes in foods are due to high water content. Especially before or after processing food, the issue that should be taken into consideration in stages such as storage and transportation is water activity.
The moisture content of the food; It significantly affects food texture, storage stability and microbial growth. It is a parameter used in the control of water activity, microbial growth and reactions of various chemicals. Enzymatic browning and non-enzymatic browning, chemical reactions and fatty acid oxidation are added from the water activity. In addition, knowledge of water activity is a helpful factor in determining the drying conditions and energy needs to be done before storage.
Foods with the same water content may show different strengths. Therefore, the deterioration and quality losses they suffer during storage can be best expressed with water activity. It shows how the water in the food is connected to the structure, the state and degree of use for microbiological activities with some chemical and enzymatic reactions.
In our internationally accredited laboratories, "Water Activity Determination" is carried out on food products in accordance with the relevant legal regulations and standards.
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