Water Activity & Moisture: Sorption Table Lookup and a Packaging Shelf Life
This lesson is part of the course
In this lesson
You convert the moisture of Brightfield crackers to dry basis, look up their water activity in a sorption table, find the critical moisture for crispness and the days until the pack lets in enough water to soften them.
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Lessons in this course
- First-Order Quality Loss: ln C vs Time, the Rate Constant k & Half-Life Locked
- Shelf Life to a Quality Limit: First vs Zero Order & the Limiting Attribute Locked
- Q10 & Accelerated Shelf-Life Testing: From 35/50 °C Tests to Storage Temperature Locked
- The Arrhenius Plot: ln k vs 1/T, Activation Energy & a Predicted Rate Locked
- Water Activity & Moisture: Sorption Table Lookup and a Packaging Shelf Life Locked
- Microbial Growth: Log Counts, Lag Phase, Doubling Time & Time to a Limit Locked
- Thermal Process Lethality: D and z Values, Lethal Rates, F0 & Log Reductions Locked
- Shelf-Life Report: Predicted Vitamin C at Three Storage Temperatures & a Chart Locked