background image
0
0,1
0,2
0,3
0,4
0,5
0,6
0,7
0,8
0,9
1
a
w
Relative
Reaction rate
Lip
id
ox
ida
tio
n
Non
enz
ym
atic
bro
wni
ng
En
zy
m
at
ic
a
ct
iv
ity
B
ac
te
ria
g
ro
w
th
Y
ea
st
g
ro
w
th
Mo
ld
g
ro
w
th
Dry food
Food with
intermediate
water content
Food with
high water content
FOOD PRODUCT DESIGN
PACKAGING ISSUES
Water content
Moisture sorpt
ion isotherm
Global Food Stability Map
(adapted from Labuza et al., 1969)