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    STUDIA CHEMIA - Issue no. 1 / 2009  
         
  Article:   WATER ACTIVITY – INDICATOR OF FOOD SAFETY AND THE FACTORS THAT INFLUENCE THE BIOCHEMICAL STABILITY OF SOFT DRINKS.

Authors:  MIREL GLEVITZKY, DELIA PERJU, GABRIELA-ALINA DUMITREL, MARIA POPA, MIHAELA LAURA VICĂ. 		 
       
         
  Abstract:   The aim of this paper is to evaluate the water activity value of different food products, as well as to test the different functional ingredients and the best preserving conditions that inhibit the development of microorganisms in soft drinks – the analysed products that have the highest aw value. Using the experimental data, a sensitivity analysis with respect to water activity was performed. According to this analysis, the paper suggests the using of water activity value as indicator that ensure the sanitation of soft drinks.

Keywords: water activity, soft drinks, microbiology, HACCP 		 
         
     
         
         
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