Discussion
Water activity in foods is usually controlled by the use of
Answer: A
Correct answer: salt or sugar
Water activity is the proportion of the water in a food that is free rather than bound, and it is lowered by dissolving solutes in that water. Salt and sugar are the classical agents - curing, brining, jam-making and syrup packing all work this way - along with drying, which removes the water altogether. Acids act on pH, which is a separate hurdle, and antibiotics and ultraviolet light are not water activity controls at all.
No comment is present. Be the first to comment.
Loading…
Post your comment
Please log in or register to post a comment.
Examination Categories
- SSC Exams
- Banking Exams
- Teaching Exams
- Civil Services Exams
- Railways Exams
- Engineering Recruitment Exams
- Defence Exams
- State Government Exams
- Police Exams
- Insurance Exams
- Nursing Exams
- Other Government Exams
- NRA CET
- PG Entrance Exams
- Campus Placement
- MBA Entrance Exams
- CUET and UG Entrance
- Judiciary Exams
- Regulatory Body Exams
- Software Development