Webinar - August 30, 2013

Water Activity and Quality of Snack Foods

 

 

Dr. Brady Carter, METER’s Director of Food Science, shows how water activity influences the quality of snack foods using examples of snack food products.

Topics covered include:

  • What is water activity?
  • Water activity vs. moisture content
  • Moisture sorption isotherms
  • How water activity influences the factors that end shelf life
  • Controlling water activity to lengthen shelf life using examples
  • Tracking chemical reactions
  • Stability testing
  • Controlling microbial growth
  • Avoiding moisture migration
  • Isotherms, critical water activities, and phase transitions