RISK MANAGEMENT Flashcards
1
Q
Water activity is decreased by physically removing water (Ex: beef jerky).
A
DRYING
2
Q
Factors that Influence Water
Activity
A
DRYING
SOLUTES
FREEZING
COMBINATION
3
Q
Water activity is decreased by adding solutes such as salt or sugar (Ex: jams, cured meats).
A
SOLUTES
4
Q
Water activity is decreased by freezing (Ex: water is removed in the form of ice).
A
freezing
5
Q
One or more of the above can be combined for a greater influence on water activity (Ex: salting and drying fish).
A
COMbination
