Understanding Water Activity

These Virtual Labs help students learn basic laboratory techniques and practice methods used by lab technicians and researchers in a variety of careers, using specific food science lab processes.
Explore how water acts inside food and how this affects spoilage.
Moist foods - like fresh fruit or raw meat - often have high water activity and spoil quickly. But some foods that seem moist - like jam or pepperoni - don’t spoil as quickly. Why is this? Virtual Labs: Understanding Water Activity familiarizes the user with food science lab equipment and standard techniques for measuring water activity. The interactive guides users through both theory and practice, preparing them for experiences in a real lab. Complete this lab first, then follow up with Virtual Labs: Controlling Water Activity.
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This work was supported by USDA CSREES and USDA National Institute of Food and Agriculture under two Higher Education Challenge Grant projects: 2008-38411-19055 and 2011-38411-30625. © 2008-2014 NMSU Board of Regents. Collaborating universities South Dakota State University, North Dakota State University and New Mexico State University are all equal opportunity/affirmative action employers and educators.
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