Water Activity at Isothermal Temperature and Its Effect on Microbial Heat Resistance in Low-moisture Foods
Water activity (aw) is the key factor defining low-moisture foods (LMFs, aw,25 ℃<0.85), and also determines the heat resistance of microorganisms in LMFs. However, aw of food is a temperature-dependent factor, and is highly influenced by food components and texture. When temperature rises, aw has...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-03-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021030241 |