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Intermediate moisture foods (IMF) are shelf-stable products that have water activities of 0.6-0.85, with a moisture content ranging from 15% - 40% and are edible without rehydration. [1] These food products are below the minimum water activity for most bacteria (0.90), but are susceptible to yeast and mold growth .
To make pastirma, the meat is rinsed and salted before being dried and pressed. After the first drying period, the meat is cold pressed for up to 16 hours. This aids the process of removing moisture from the meat. After the first pressing, the meat is dried for several days, during which the fats melt and form a white layer.
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6. Bottled Water. While it might seem like a stretch to call the entire bottled water industry a scam … it kinda is. Most bottled water companies simply take municipal water and filter it for ...
If a product is kept below a certain water activity, then mold growth is inhibited. This results in a longer shelf life. [citation needed] Water activity values can also help limit moisture migration within a food product made with different ingredients. If raisins of a higher water activity are packaged with bran flakes of a lower water ...
Add lemonade to a large mug and microwave for 30 to 60 seconds until just warmed. Add 6 ounces of hot water (just off the boil) to the mug and steep one teapigs green tea with peach for 5 minutes.
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The various types of food products manufactured by extrusion typically have a high starch content. [1] Directly expanded types include breakfast cereals and corn curls, and are made in high-temperature, low-moisture conditions under high shear. Unexpanded products include pasta, which is produced at intermediate moisture (about 40%) and low ...
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