I have three products with the following water activity & moisture content.
Can you tell which reaction should I be more concerned with for each product?
Please base all answers solely on this graph and disregard the possible effects of product formulation, etc.
Blue - ?
Gray - ?
Orange - ?
This graph is an explanation about the importance of water activity. to food safety .
The value that needs more critical attention is needed as spoilage occurs at a faster rate those with highest Aw values.So according to the matter of importance the Red dot is prioritized as the changes are significant to food safety while the latter green and blue causes food flavor degradation which are still gradual spoilage attributed to chemical reaction is given secondary and tertiary importance.
In deed Roy we’are wright. Thank you
