1. Staleness and sogginess are two most common problem in food product developm induces spoilage by increasing water activity. For that reason, the best way to redu from food product are quite problematic and handful.

1. Staleness and sogginess are two most common problem in food product developm induces spoilage by increasing water activity. For that reason, the best way to redu from food product are quite problematic and handful.

Nutrition: Concepts and Controversies - Standalone book (MindTap Course List)

14th Edition

ISBN:9781305627994

Author:Frances Sizer, Ellie Whitney

Publisher:Frances Sizer, Ellie Whitney

Chapter4: The Carbohydrates: Sugar, Starch, Glycogen, And Fiber

Section: Chapter Questions

Problem 1RQ

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Concept explainers

Food Microbiology

The subdivision of microbiology that deals with the interaction between microbes and food particles are called food microbiology. This scientific study incorporates both beneficial and harmful microbes and their effect on the food production, food storage, and health of human beings.

Question

1. Staleness and sogginess are two most common problem in food product development. It
induces spoilage by increasing water activity. For that reason, the best way to reduce sogginess
from food product are quite problematic and handful.

b. What is the current shelf-life related issues?
(3 shelf-life issues presented, Psychrometric chart provided, Well-defined fundamental
elements and its usage to identify humidity)

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