Statement 1: Just like the vapor pressure on an individual component is higher than when it is in bulk, the water activity is low when in bulk. Statement 2: Water activity is directly proportional to the surface tension and molecular weight of water and inversely proportional to density of water.

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asked Jan 30, 2022 in Food Engineering by Amelia (93.7k points)

Statement 1: Just like the vapor pressure on an individual component is higher than when it is in bulk, the water activity is low when in bulk.

Statement 2: Water activity is directly proportional to the surface tension and molecular weight of water and inversely proportional to density of water.

(a) True, False

(b) True, True

(c) False, False

(d) False, True

The question was posed to me by my school principal while I was bunking the class.

This interesting question is from Principles of Semi-Moist Foods-2 in portion Principles of Semi-Moist Foods, Principles of Food Preservation by Fermentation, Principles of Food Pickling and Curing and Principles of Food Storage Stability of Food Engineering

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