WATER ACTIVITY

WATER IN FOOD
All foods contain at least some water
Free water
Held inside cells
Maintains properties of free water
May be removed by pressure
Bound water
Is part of molecule structure
Reduced mobility
Does not retain properties of free water

WATER ACTIVITY

water activity is the amount of free or available

water in a product as opposed to bound water.

water activity is the measure of the energy status
of the water in a system.
Ratio of the vapor pressure of water in a food at a
specified temperature to the vapor pressure of
pure water at same temperature.

WHY WATER ACTIVITY IS IMPORTANT

Water activity (aw) is one of the most critical factors in

determining quality and safety of foods. Water activity

affects the shelf life, safety, texture, flavour, and smell
of foods.
While temperature, pH and several other factors can
influence it and how fast organisms will grow in a
product, water activity may be the most important
factor in controlling spoilage.
Most bacteria, for example, do not grow at water
activities below 0.91, and most molds cease to grow at
water activities below 0.80.

Contd..
By measuring water activity, it is possible to predict

which microorganisms will and will not be potential

sources of spoilage.
Water activity--not water content--determines the
lower limit of available water for microbial growth.
In addition to influencing microbial spoilage, water
activity can play a significant role in determining the
activity of enzymes and vitamins in foods and can
have a major impact their color, taste, and aroma.

WATER ACTIVITY MEASUREMENT

Resistive Electrolytic Hygrometers
Capacitance Hygrometers
Dew Point Hygrometers

Resistive electrolytic hygrometers

Consist of potentiometer, sample holder, and sensor

with immobilized electrolyte (e.g., lithium chloride);

Changes in ERH are reflected in changes in
conductance of current through sensor (Beckman,
Rotronic);
Typically slow and requires routine calibration with
standards

Capacitance hygrometers

Capacitance hygrometers consist of two charged

plates separated by a polymer membrane dielectric.

As the membrane adsorbs water, its ability to hold a
charge increases and the capacitance is measured.
This value is roughly proportional to the water activity
as determined by a sensor-specific calibration.
Capacitance hygrometers are not affected by
most volatile chemicals. They do not require cleaning,
but are less accurate than dew point hygrometers (+/0.015 aw).

Dew point hygrometers

Use a cooled mirror as condensing surface; mirror

is cooled
Condensation occurs
Temperature = dew point;
ERH is derived from psychrometric chart
(automatically)
Very fast and accurate
Calibration is not needed

FACTORS EFFECTING
Drying: Water activity is decreased by physically

removing water (Ex: beef jerky).

Solutes: Water activity is decreased by adding
solutes such as salt or sugar (Ex: jams, cured meats).
Freezing: Water activity is decreased by
freezing (Ex: water is removed in the form of ice).
Combination: One or more of the above can be
combined for a greater influence on water activity
(Ex: salting and drying fish).

Moisture Content
Water content or moisture content is the

quantity of water contained in a material.

Water activity is related to water content in a nonlinear relationship known as a moisture sorption
isotherm curve.
These isotherms are substance and temperaturespecific. Isotherms can be used to help predict
product stability over time in different storage
conditions.

MICROBIAL GROWTH
Microorganisms

Aw value

Gram negative bacteria

0.91

Gram positive bacteria

0.86

Yeast

0.88

Production of mycotoxins

0.80

Molds

0.70

Osmophillic yeast

0.62

Xerophillic Molds

0.61

Absolute limit for all growth

0.60

No microbial proliferation

0.50

Minimum aw for some microorganisms

BACTERIA
Staphylococcus aureus halophilic
bacteria

0.86

Halobacterium spp.

0.75

MOLDS
Aspergillus flavus

0.78

Chrysosporium fastidium

0.69

Xeromyces bisporrus

0.61

YEASTS
Debaryomyces hansenii

0.83

Torulopsis spp.

0.70

Zygosaccharomyces bailii

0.80

Zygosaccharomyces rouxii

0.62

Examples of aw values of several foods

fresh, raw fruits, vegetables, meat, >0.98
fish
Coked meat, bread

0.91-0.95

Cured meat, cheeses

0.91-0.95

Fermented sausages

0.83-0.87

jams

0.75-0.80

Honey

0.75

Dry cereals

0.65-0.75

Pastry fillings

0.65-0.71

Candies

0.60-0.65

Sugars, syrups

0.60-0.75

Cake and pastries

0.60-0.90

Dried fruits

0.60-0.75

Powdered milk, dried pasta, spices

0.20-0.60

THANK YOU