식품 연구


Food Research Applications

Water is one of the most critical constituents of food, as the moisture content – and in particular the water activity – influences shelf life, quality as well as physical and sensory properties. Examples are flowability, stickiness, crispiness or the texture of products, which vary depending on product moisture. A change both by increase and loss of moisture can occur during transport, storage, processing or handling of the product. Thereby the transfer of moisture can take place between individual ingredients or between the product and the environment. To characterize these effects in more detail, the method of dynamic water vapor sorption is widely used in food research in numerous applications.