Water activity is a useful tool for monitoring product quality and safety for foods in the unfrozen state. However, in the frozen state where water has transitioned into ice, water activity is completely determined by the temperature and no longer needs to be measured with an instrument. In addition, the correlation between water activity and critical safety and quality factors that exists in the unfrozen state does not exist in the frozen state. Luckily, the frozen state drastically slows down most degradative reactions and hence provides similar controls to water activity in the unfrozen state.
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