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Water usability as a descriptive parameter of thermodynamic properties and water mobility in food solids

Food Science and Technology

Water usability as a descriptive parameter of thermodynamic properties and water mobility in food solids

T. Cui, X. Wu, et al.

Microbial growth in low-moisture foods poses a significant challenge in food preservation. This research by Tingting Cui, Xukai Wu, Tian Mou, and Fanghui Fan introduces a novel parameter, water usability (U<sub>w</sub>), revealing its critical role in yeast growth rates compared to traditional measurements of water activity. Discover how understanding water mobility dynamics can enhance food preservation methods.

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