The Amount of Moisture Available in Foods is Designated by the Term

Question

The amount of moisture available in foods is designated by the term
A)fluid availability.
B)water activity.
C)dampness quotient.
D)aqueous usability.

Accepted Answer

Water activity is the term used to designate the amount of moisture available in foods. It is defined as the vapor pressure of the food compared to the vapor pressure of pure water at the same temperature. This measurement is important for food safety as it can affect the growth of microorganisms and the rate of deterioration in food products.