摘要：There is an important relationship between the water content of the food and its physical, chemical and microbiological stability. Water holding properties of foods are diffe rent from e ach other and in itself characteristics due to heterogeneity in food structure. The change of ambient relative humidity at a constant temperature or the change of ambient temperature at a constant humidity affects the relationship between food and water. Sorption isotherms are one of the important methods used in understanding of this relationship. The graph obtained by the water content of the food versus water activity, is called sorption isotherm (m= f(a w ) T ). In this study; it was aimed to explain the physicochemical state of water in foods, describe sorption isotherms and discuss the factors affecting on water activity and isotherms.
关键词：Food; water activity; sorption isotherm; hysteresis; amorphous structure.
