ABSTRACT
In the first section of this chapter, a food chemist explains the unique physical, chemical, and transport properties of water and its importance as a component of all biological material. The following section, written by an agricultural engineer, describes the role of water in foods, how it is bound within solid foods, and the importance of sorption isotherms and water activity. The measurement of water activity and its effect on microbial activity, food spoilage, and shelf life is described. Definitions, legislation, standards, labeling, treatment, and hygiene of natural mineral water and other bottled water are reported. The chapter concludes with an outline of water pollution, wastewater treatment, and wastewater disposal methods.
