Water Activity and Sorption Properties of Foods

Abstract

Water activity and sorption properties of foods have been considered as important physical properties in food formulations and processes. Most of the biochemical and microbiological reactions are controlled by the water activity of the system, which is therefore a useful parameter to predict food stability and shelf life. The rate of moisture transfer in the drying process and through the packaging film or edible food coating during storage can be estimated and as a result drying conditions, packaging, or coating material can be selected using water activity and sorption properties of foods. In addition, these properties must be considered in product development.