The water activity (a w) of a food is the ratio between the vapor pressure of the food itself, when in a completely undisturbed balance with the surrounding air media, and the vapor pressure of distilled water under identical conditions. A water activity of 0.80 means the vapor pressure is 80 percent of that of pure water. The water activity increases with temperature. The moisture condition of a product can be measured as the equilibrium relative humidity (ERH) expressed in percentage or as the water activity expressed as a decimal.
CITATION STYLE
Fontana, A. J. (2007). Appendix D: Minimum Water Activity Limits for Growth of Microorganisms. In Water Activity in Foods (pp. 405–405). Wiley. https://doi.org/10.1002/9780470376454.app4
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