At above-freezing temperatures, I know RVP is a function of temperature and food composition. However, it becomes dependent on temperature when its sub-freezing temperatures and the kind and ratio of solute no longer matters. How is this related to the water activity? Is it because the water freezes and the ions of the dissolved solute no longer disrupt the structure since they're immobilized as well?
Dear Alexandra
1- The initial freezing point of food was estimated from the mole fractions of individual solutes in the aqueous phase such as ions, sugars, acids and alcohol.
2- Moreover, every kind of foodstuff had on your own component that is different with another varieties.
3- foods are full of Vitamins, minsrals, soluble and insoluble fiber withe diffrent vapor and freezing point temperature.
Every part of these component had specific freezing point.
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