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Lab Report Experiment 3

Water activity, not just water content, is a better predictor of microbial responses and chemical reactions in food. Water activity describes the energy status of water in a sample and is considered the most useful expression of the water requirements for microbial growth and enzyme activity. An experiment measured the water activity of cabbage strips stored under different relative humidities by using sulfuric acid solutions to control humidity. Cabbage stored under 100% relative humidity remained fresh, while cabbage stored under 50% relative humidity dried out and changed color. Controlling the water activity of foods through packaging helps optimize quality and prolong shelf life.

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Argel Largado
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201 views

Lab Report Experiment 3

Water activity, not just water content, is a better predictor of microbial responses and chemical reactions in food. Water activity describes the energy status of water in a sample and is considered the most useful expression of the water requirements for microbial growth and enzyme activity. An experiment measured the water activity of cabbage strips stored under different relative humidities by using sulfuric acid solutions to control humidity. Cabbage stored under 100% relative humidity remained fresh, while cabbage stored under 50% relative humidity dried out and changed color. Controlling the water activity of foods through packaging helps optimize quality and prolong shelf life.

Uploaded by

Argel Largado
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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I.

INTRODUCTION
Predicting the quality, safety, and stability of food is not an easy job for microbiologists
and food technologists because of the different factors that affect the complex chemical reactions
that may occur in the materials. On one hand, water content, a quantitative analysis that tells the
total amount of water, is the traditional criterion considered for the safety and quality of food
products, but it has been proven that water content alone is not a reliable predictor of microbial
responses and chemical reactions in the food. On the other hand, water activity (A w), which
describes the energy status or escaping tendency of the water in a sample, is now considered for
decades as the most useful expression of the water requirements for microbial growth and
enzyme activity. Because water activity is a thermodynamic concept, measuring it has system
requirements. These requirements are system equilibrium, defined temperature, and a specified
standard state wherein pure water is taken as reference.
II. RESULTS AND DISCISCUSSION
Water activity is described as the ratio of the vapor pressure of water inside a sample (p)
to the vapor pressure of pure water (po) at the same temperature. Aw had always been related to
relative humidity (RH) which indicates how moist the air is and also defines the ratio of air vapor
pressure to its saturation vapor pressure. Multiplying Aw to 100 gives the equilibrium relative
humidity (ERH) in percent. Water activity and relative humidity of air around the sample is equal
when vapor and temperature obtains equilibrium. Since Aw is related to RH, then it shows that
controlling RH can be used to predict water activity and its effect in the quality of the food.
In experiment 3, different concentrations of sulfuric acid (H2SO4) were used to control the
relative humidity of air surrounding the samples which were sealed in a jar chamber. For four
days, freshly cut cabbage strips were exposed to different H 2SO4 concentrations0, 17.91,
33.09, and 43.10%. Acid concentration and relative humidity has an indirect relationship which
means that a higher concentration of H 2SO4 would result to a lower percentage of relative
humidity inside the jar.

Table 1.3 Texture and appearance of cabbage strips stored under different relative humidities.
% Relative

% H2SO4

Initial

Final Appearance

Gain (+) / Loss

Humidity

Appearance and

and Texture

(-)

100

00.00

Texture
green, smooth,

green, smooth,

In Weight
-0.2

90

17.91

succulent
green, smooth,

succulent
green, smooth,

-0.4

70

33.09

succulent
green, smooth,

succulent
light yellow

-1.1

succulent

green
pigmentation,

50

43.10

green, smooth,

dry
yellow green

succulent

pigmentation,

-2.1

dry
Based on the observations on table 1.3, it shows that the cabbage strips stored under
00.00% H2SO4 with a RH of 100% remained fresh after few days of being stored, while the ones
that are stored under 43.10% with a RH of 50% changed in quality in terms of its color and
moisture. Appearance and texture are only two of the many qualities that are established by the
water activity levels in a certain food. The results show that the rates of change in the water
activity of the food determine the texture and appearance of the sample. Aw levels affects not
only its texture and appearance, but also its aroma, flavor, nutritional, and cooking qualities.
Because the water activity of the sample under 100% RH is maintained, its stability is visibly
higher than those that are stored under a lower RH. This is why packaging is very important
because it affects the water activity of a product. Knowing the temperature, ambient relative
humidity, and critical water activity values will help in the selection of a package with the correct
barrier properties in order to optimize quality and prolong the shelf life of a food product.
III. CONCLUSION

Water activity is one of the most significant factors to be considered in determining the
quality and safety of our food products because it affects the shelf-life, texture, appearance,
flavor, and aroma of a product. It is mentioned that water activity affects shelf-life because it is
the most critical factor in controlling spoilage which is due to the growth of different
microorganisms like molds, yeasts, and bacteria. By measuring the water activity of a certain
food product, it will not only be possible to predict which microorganism that will and will not
be a potential source of the spoilage, but it will also be possible to control its spoilage by
packaging the food product in the desirable and ideal condition where microorganism growth is
minimal.

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