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sci.water-activity-BET Calculator
Calculates food water activity from BET multilayer adsorption theory accounting for monolayer and multilayer moisture. Water activity 0.60–0.70 inhibits most bacteria; aw < 0.60 prevents all microbial growth — intermediate moisture foods (jerky, dried fruit) target aw = 0.55–0.65.
Inputs
Xm G G
Reference formula or conversion factor shown for context.
C Bet
Reference formula or conversion factor shown for context.
Aw Target
Reference formula or conversion factor shown for context.
Results
moisture content at aw (g/g dry)
The value at the specified point or condition.
moisture content (% dry basis)
Sample size or count used in the calculation.
shelf stability zone
Measure of how robust the system, structure, or process is to perturbations. Low stability means small changes can cause large deviations.
X = Xm·C·aw / [(1−aw)(1+(C−1)aw)]
Reference formula or conversion factor shown for context.
critical aw thresholds
Reference formula or conversion factor shown for context.