Water Acivity | Moisture Sorption Isotherm | Hysteresis | Btech- Food Chemistry | Fssai | Gate
Автор: Brain in Food
Загружено: 2025-10-14
Просмотров: 26
Описание:
In this Part 3 of Water and Ice Relations in Foods (Food Chemistry), we discuss key concepts like bound water, water activity (aw), moisture sorption isotherm, intermediate moisture foods, and hysteresis.
Learn how water exists in different forms in food, how water activity controls microbial growth and shelf life, and why sorption isotherms and hysteresis are crucial in food preservation.
This lecture is useful for B.Tech Food Tech, GATE, FSSAI, ICAR, and food science aspirants to strengthen their basics in Food Chemistry.
📌 Tags:
bound water, water activity, moisture sorption isotherm, hysteresis, intermediate moisture foods, food chemistry, water in foods, fennema book, food preservation, gate food technology, fssai exam, icar net food tech, tutorial knowledge acquire classes, food technology
🔖 Hashtags:
#FoodChemistry #WaterInFoods #FoodTechnology #BoundWater #WaterActivity #MoistureSorptionIsotherm #Hysteresis #TutorialKnowledgeAcquireClasses #GATEFoodTech #FSSAI #ICAR
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