ABSTRACT
Water activity has a direct impact on food stability as it controls the rate and activity of reactions occurring in the product and is considered to be more important than the moisture content (MC) associated with the product. The moisture interaction is quantified by plotting the moisture sorption isotherms (MSIs) under varying temperature and humidity conditions. Models suitable for describing the sorption data of most of the food products are summarized. The thermodynamics of moisture sorption is also widely explored through mathematical analysis of the entropy and enthalpy of the sorbed water and also will help in design and engineering calculations.
