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in Food Engineering by (93.7k points)
Statement 1: Sodium chloride has a higher water activity than sucrose.

Statement 2: Sucrose creates structures in water and reduces water activity below what they should be based on concentration alone.

(a) True, False

(b) True, True

(c) False, False

(d) False, True

The question was asked during an online interview.

Enquiry is from Principles of Semi-Moist Foods-2 topic in division 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

1 Answer

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Best answer
The correct answer is (b) True, True

Explanation: Sodium chloride has a higher water activity than sucrose. This is because sucrose creates structures in water and reduces water activity below what they should be based on concentration alone.

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