Freeze dry data:
Results: This data was compiled from testing done in triplicate of freeze-dried products. The number in each column is the average of the physical triplicate data taken, and the right-hand column, labeled Change in Aw, shows the change in water activity over that time. Red indicates a rise in water activity. All the increase in water activity is within expected ranges.
| Product | Day 0 – Aw | Month 3 – Aw | Change in Aw |
|---|---|---|---|
| Skittles | 0.2805 | 0.3106 | 0.0301 |
| Fruit Roll-ups | 0.2848 | 0.2985 | 0.0137 |
As seen above, a three-month shelf life for freeze-dried candies is very reasonable.
Fruit curd data:
Purpose: Fruit curds were evaluated to test the safety of curds when being used in baked goods and pastries. The goal was to verify that fruit curds have a low pH below the threshold of 4.6.
Results: This receipt test showed that lemon and unripe mango curds had a pH under 4.6. All curds tested had a water activity that was higher than 0.85.
| Curd type | Temperature | pH | Water activity |
|---|---|---|---|
| Lemon | Cooked | 2.69 | 0.8982 |
| Mango (unripe, with added lemon juice) | Cooked | 4.17 | .9599 |
| Mango (ripe, no lemon juice) | Cooked | 5.61 | 0.9627 |
Conclusion: Lemon curd falls well under the pH threshold and is permitted as a HBV food. Other fruit curds may need acid to fall under the pH of 4.6, similar to jams and jellies cited in the Ball canning book.