Water activity or aw was developed to account for the intensity with which water associates with various non-aqueous constituents and solids. Simply stated, it is a measure of the energy status of the water in a system. It is defined as the vapor pressure of a liquid divided by that of pure water at the same temperature; therefore, pure distilled water has a water activity of exactly one.
As the temperature increases, aw typically increases, except in some products with crystalline salt or sugar.
Higher aw substances tend to support more microorganisms. Bacteria usually require at least 0.91, and fungi at least 0.7. See fermentation.
Water migrates from areas of high aw to areas of low aw. For example, if honey (aw ≈ 0.6) is exposed to humid air (aw ≈ 0.7) the honey will absorb water from the air.
Read more about Water Activity: Formulae, Water Activity and Moisture Content, Use in Humidity Control
Famous quotes containing the words water and/or activity:
“Ice is an interesting subject for contemplation. They told me that they had some in the ice-houses at Fresh Pond five years old which was as good as ever. Why is it that a bucket of water soon becomes putrid, but frozen remains sweet forever? It is commonly said that this is the difference between the affections and the intellect.”
—Henry David Thoreau (1817–1862)
“With two sons born eighteen months apart, I operated mainly on automatic pilot through the ceaseless activity of their early childhood. I remember opening the refrigerator late one night and finding a roll of aluminum foil next to a pair of small red tennies. Certain that I was responsible for the refrigerated shoes, I quickly closed the door and ran upstairs to make sure I had put the babies in their cribs instead of the linen closet.”
—Mary Kay Blakely (20th century)