Peter Greweling, Culinary Institute of America

ERH

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About
Equilibrium relative humidity. An expression of water activity. ERH is the relative humidity that would be necessary for a substance to neither gain moisture from nor lose moisture to the surrounding environment.

© 2007 All rights reserved. Published by Wiley.