As the moisture content of a food decreases, a restraint is observed on the vapor pressure which is evident from the water activity.

Related MCQs

• Although microwave heating can be used for drying of food containing uneven water content, it is isn’t done for certain food products like garlic. Why?
• Moisture content of a substance which exerts as equilibrium vapour pressure less than of the pure liquid at the same temperature is referred to as  
• Moisture content of the solid which exerts an equilibrium vapour pressure equal to that of pure liquid at the given temperature is the
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• Which of the following law gives the relationship between the moles of water and the moles of solute in a solution and its water activity?
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