Moisture content in foods in relation to their stability
1. Why does a food sample lose or gain weight when placed in a desiccator with controlled relative humidity?
2. In the experiment, which sample is likely to exhibit the highest microbial growth?
3. What can be inferred if the bread sample in a particular desiccator shows minimal weight change over 9 days?
4. What is the primary cause of microbial growth in high-moisture environments?
5. How does this experiment help in food preservation techniques?