Chapter 1 Water

Match the food to its correct water activity (Aw) range. Let's see how much you know!
Fresh Meat

• 0.75-0.80

• 0.03-0.05

• 0.95-0.99

• 0.55-0.60

Match the food to its correct water activity (Aw) range. Let's see how much you know!
Jam and Jellies

• 0.03-0.05

• 0.30-0.40

• 0.70-0.80

• 0.90-0.99

How many zones are there in a moisture sorption isotherm?

• 5

• 4

• 3

• 2

Test your knowledge on the different types of water, the sorption isotherm curve, and their relation to food!

Water in this phase is tightly bound to polar sites and is unavailable for microbial growth.

• Monolayer water

• Multilayer water

• Free water

• I am NOT SURE

The moisture content is higher during desorption than during adsorption at the same water activity. What is this phenomenon called?

• Monolayer water

• Free water

• Hysteresis

• I am NOT SURE

Which curve type (I, II, or III) represents a sigmoid shape and is common for most foods?

• I

• II

• III

• All

Which of the following food samples is most likely to exhibit a Type III adsorption isotherm?

• Potato chips

• Fresh strawberries

• Biscuit

• Crystalline Sugar

Which of the following foods is most likely to have a low water activity (aw), making it less prone to microbial growth?

• Dried pasta

• Raw chicken

• Fresh bread

• Fresh cucumber