University:
Swansea University
Course:
PM134 | Microbiology
Academic year:

2023
Views:

91

Pages:

2
Author:

Amal J.

Proximate Analysis If any of the parameters is removed during analysis, they are called as chemical analysis. Food Content: Carb Protein Lipid Vitamins and Minerals Moisture Aw (Water Activity): Amount of free water available in food for microbial activity. Aw = 0.7 → 0.9 → 1 (water activity) - The component is H₂O. Aw < 0.9 — No bacterial growth. Aw < 0.8 — Fungal growth. High moisture food → Water activity (Aw) > 0.9, Moisture content > 14%. Intermediate moisture food → Water activity (Aw) between 0.7 to 0.9. Low moisture food → Less than 14% moisture content. Highly stable at normal condition. Intermediate food examples: Bread, Juice. Moisture content: 14% - 30% Has good shelf life. Spoiled by fungi only, not bacteria. RTE - Ready to eat (Maggi) RTS - Ready to serve (Juice, Beverages) RTR - Ready to reconstitute (Milk Powder) RTC - Ready to cook (Pasta)