Читать книгу Thermal Food Engineering Operations - NITIN KUMAR - Страница 44

The requirement of water in the food system varies and is calculated through the water activity (aw). The addition of solutes in the microbial cells changes the water activity which results in lowering the water content, causing osmotic stress. And due to this, microbes increase their cytoplasmic cells through various processes, for instance, humidity, air circulation, limitation of nutrition, and tempura which contribute to the stress [42].