第1章水和矿物质水Water上课讲义.pptVIP

There are general water activity limits for growth of molds, yeasts and bacteria - aw 0.6 no growth - aw 0.6 xerophilic molds and yeasts - aw 0.7 molds - aw 0.75 halophilic bacteria - aw 0.8 yeasts - aw 0.86 pathogenic bacteria (S. aureus) 微生物的稳定性Microbiological stability 化学稳定性Chemical Stability  氧化作用Oxidation ? Most foods contain lipids, colours, vitamins, etc., which are susceptible to oxidation ? These compounds may be encapsulated and protected from oxidation at low water contents ? Increases in water content may release encapsulated compounds or result in enhanced diffusion of ox