Question

The process of food preservation using drying technique:

• A. Increases water activity
• B. No change in water activity
• C. Reduces water activity
• D. Independent of water activity

Hint:

Drying food to preserve it reduces water activity, which is crucial for preventing the growth of spoilage microorganisms. Foods with low water activity remain stable for longer periods.

Answer 1

The Correct Option is C

The drying technique in food preservation primarily works by removing moisture or water content from the food. As the moisture content decreases, so does the water activity. Water activity is an essential factor in microbial growth and food spoilage. By reducing water activity, drying helps in preserving the food by slowing down the growth of bacteria, yeasts, and molds, which require water to thrive.
- Option (1) Increases water activity is incorrect because drying reduces, not increases, the water activity in food.
- Option (2) No change in water activity is incorrect because drying inevitably reduces the water activity in food.
- Option (4) Independent of water activity is incorrect because the fundamental mechanism behind drying is the reduction of water activity.
Thus, the correct answer is option (3): Reduces water activity.