A dry food product has been exposed to a 30% relative-humidity environment at 15C for 5 h
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Question:
A dry food product has been exposed to a 30% relative-humidity environment
at 15°C for 5 h without a weight change. The moisture content has been measured and is at 7.5% (wet basis). The product is moved to a 50% relative-humidity environment, and a weight increase of 0.1 kg/kg product occurs before equilibrium is achieved.
a. Determine the water activity of the product in the first and second environments.
b. Compute the moisture contents of the product on a dry basis in both environments.
Related Book For
Discrete and Combinatorial Mathematics An Applied Introduction
ISBN: 978-0201726343
5th edition
Authors: Ralph P. Grimaldi
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