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sci.water-activity-BET-isotherm Calculator
Calculates water activity from BET isotherm theory: aw = c×(aw/m)×(1/(1−aw)) + 1/(m₀c) for moisture sorption prediction. BET monolayer (m₀): dried fruit 0.04–0.08 g/g — at aw below m₀, enzymatic reactions slow markedly and the food shelf life is maximised.
Inputs
Aw
Reference formula or conversion factor shown for context.
M0 G G
Reference formula or conversion factor shown for context.
C Bet
Reference formula or conversion factor shown for context.
Results
moisture content m (g/g dry) — BET
Sample size or count used in the calculation.
moisture content m (g/g dry) — GAB
Sample size or count used in the calculation.
monolayer moisture m₀ (g/g dry)
Sample size or count used in the calculation.
BET equation: m = m₀Ca_w/[(1−a_w)(1+(C−1)a_w)]
The value at the specified point or condition.
stability
Measure of how robust the system, structure, or process is to perturbations. Low stability means small changes can cause large deviations.
aw range for food stability
Measure of how robust the system, structure, or process is to perturbations. Low stability means small changes can cause large deviations.