AA food scientist is evaluating the shelf stability of a “dry or semi-moist” foo

Question

AA food scientist is evaluating the shelf stability of a “dry or semi-moist” food product. The product is held in a small chamber where the thermodynamic properties of the surrounding air can be accurately controlled. Previous work has shown that a similar product will not deteriorate if the water activity is less than 0.45.   Assuming the product is in equilibrium with the air, will it deteriorate under the following conditions? dry bulb air temperature = 38 C; wet air bulb temperature = 26 C    

true or false?

Explanation / Answer

Corresponding to 38 deg.c dry bulb temperature and 26 deg.c wet bulb temperature, the relative humidity from humidity charts is 50.3=0.503 this is greater than 0.45, hence the food gets spoiled.

Related Questions

Navigate

• Browse (All)
• Browse A
• Subjects