Question

A food product was produced at room temperature (20°C) and its water activity was 0.3. Then it was shipped to a store and its temperature was 30°C during shipping, which of the following could happen?

a. The product water activity will increase
b. The water content of the product do not changed
c. The product may be spoiled faster than expected
d. All of the above

Answer 1

Hence the correct answer is All of the above.

Step-by-step explanation:

With the rise in temperature, the water activity will increase and water movement between molecules will increase and this may allow the expansion of microorganisms leading to the spoilage of food.