Water-Activity

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How to Safely Dehydrate Food: Temperature, Water Activity, and Jerky Rules
USDA jerky rules exist because dehydrators may not kill Salmonella before moisture is removed. Learn water activity science and two-step dehydration methods.
Intermediate
Why Food Goes Stale: Water Activity, Starch Retrogradation, and Moisture Migration
Staleness in bread means starch retrogradation, not just moisture loss. Crackers go soft by absorbing water. Cold temperatures make bread stale faster. Here's the food science.
Intermediate