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Dried fruit and nuts last a long time on the shelf, but not forever. In the end, lipid oxidation and other chemical or enzymatic reactions make the product unpalatable. Because water activity is a measure of energy, it influences how quickly these reactions occur. Use water activity to determine–and lengthen–your shelf life.
Get the essentials of water activity condensed in this 20 minute webinar. You’ll learn:
-What water activity is
-How it’s different from moisture content
-Why it controls microbial growth
-How understanding water activity can help you control moisture in your product.
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