White Paper
For dry products, temperature and humidity, in particular, have a significant impact on quality and shelf-life. A critical value for food stability and safety can be marked at a water activity of 0.7. This is the point at which the growth of molds, yeasts, and bacteria begins, a process that not only results in sensory deterioration but can also lead to product spoilage that may be relevant to health.
This White Paper introduces a method to determine critical storage conditions and to calculate the shelf-life of dried food products. Predictions are based on the water vapor sorption characteristics of the dry food and on the water vapor permeability of the packaging.
The method presented is useful for estimating the shelf-life of packaged products depending on the storage conditions
