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Water in food, percentage of the equilibrium relative humidity (ERH), it…

- - - - Properties that are similar from bulking water
    - - Chemical and physical characteristics change
  - - - Has exudation in the application of gravitational forces
        
        water is trapped inside
  - - - molecules coordinate with H-bridges
        
        hydration shell if formed around the cations
        
        the original water network structure
    - - There are methods that elongate the process
        
        Product can be freezed or dried
- - - - polar bonds
  - - - keeping atoms really far from each other
- - - - Molecules move faster
        
        they have more energy
    - - When the liquid gets cooler, the amount of water lowers
        
        molecules move slower
        
        When the temperature reaches 0°C, the molecules stick
        
        Solid (ice)
- - - - It is measured as
        
        water activity demonstrated
        as a decimal
      - Have water activity higher than 0.95
        
        Bacteria, yeast and mold can grow
        
        Different foods can have the same moisture content yet not the same water activity