Water activity and food stability

Hydrate salts
Solutes (salts)

Bound water

Sugars

Gels

Hydrophylic bonds

Water activity and food stability

Water activity derives from
principles of thermodynamics
and physical chemistry.
- mo is the chemical
potential of the pure
material at the
temperature T (K);

- m (J mol-1) is the chemical

potential i.e. energy per mole of
substance;

m = mo + RT ln (f/fo)
- f is the fugacity or the
escaping tendency of a
substance; fo = pure subst.

- R is the gas constant

(8.314 J mol-1 K-1) ;

The activity of a species is

defined as a = f/fo

Water activity and food stability

In the case of water, a subscript is designated for the substance,

aw = f/fo
aw is activity of water, or the escaping tendency of water in
system divided by the escaping tendency of pure water. For
practical purposes, the fugacity is closely approximated by the
vapor pressure (f ~ p) so;

aw = f/fo ~ p/po

Also : aw = p/po = ERH (%) / 100

Water activity is a measure of the energy status of the water
in a system. Colligative effects of dissolved species (e.g. salt
or sugar) interact with water through dipole-dipole, ionic, and
hydrogen bonds. Capillary effects, hydrogen bonding
between water molecules, surface interactions with chemical
groups on undissolved ingredients (e.g. starches and proteins)
through dipole-dipole forces, ionic bonds (H3O+ or OH-) and
van der Waals forces (hydrophobic bonds). It is a
combination of these factors in a food product that reduces
the energy of the water and thus reduces the relative humidity
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as compared to pure water.

Water activity and food stability

Why is water activity 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,
flavor, and smell of foods.
While temperature, pH and several other factors can
influence if 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.
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.
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Water activity and food stability

Water activity and food stability

Water activity and food stability

Water activity and food stability

Water activity and food stability

Water activity and food stability

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Water activity and food stability

Minimum aw for some microorganisms
Bacteria

Staphylococcus aureus
halophilic bacteria
(Halobacterium spp.)
Molds

Aspergillus flavus
Chrysosporium fastidium
Xeromyces bisporus
Yeasts

Debaryomyces hansenii
Torulopsis spp.
Zygosaccharomyces bailii
Zygosaccharomyces rouxii

0.86
0.75
0.78
0.69
0.61
0.83
0.70
0.80
0.62

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Water activity and food stability

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Water activity and food stability

Examples of aw value of several foods
fresh, raw fruits, vegetables, meat, fish
cooked meat, bread
cured meats, cheeses
fermented sausages (some)
jams
honey
dry cereals (some)
pastry fillings
candies
sugars, syrups
cake and pastries
dried fruits
powdered milk, dried pasta, spices

> 0.98
0.91 - .095
0.91 - .095
0.83 - 0.87
0.75 - 0.80
0.75
0.65 - 0.75
0.65 - 0.71
0.60 - 0.65
0.60 - 0.75
0.60 - 0.90
0.60 - 0.75
0.20 - 0.60

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Water activity and food stability

Controlling aw in foods
equilibration with atmosphere of known
relative humidity
water removal (e.g., dehydration)
addition of solutes (humectants)
sugars
NaCl
polyhydric alcohols (glycerol,
sorbitol)
propylene glycol
loss or gain of moisture in packaged foods

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Water activity and food stability

Measurement
electric hygrometers = consist of
potentiometer, sample holder, and
sensor with immobilized electrolye
(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
dew point instruments = 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
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Water activity and food stability

Hurdle Technology
Several years ago, hurdle
technology was developed as a
new concept for the realization of
safe, stable, nutritious, tasty, and
economical foods. It employs the
intelligent combination of different
preservation factors or techniques
to achieve multi-target, mild but
reliable preservation effects.

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Water activity and food stability

Preservation factors are hurdles

to inhibit microorganisms.
Hurdle technology deliberately
combines existing and new
preservation techniques to establish
a series of preservative factors
(hurdles) that the microorganisms
in question are unable to overcome
(jump over). These hurdles may be
temperature, water activity, acidity,
redox potential, preservatives, and
others.

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Water activity and food stability

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Water activity and food stability

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Water activity and food stability

An increasing list of hurdles
Apart from the most important and
commonly used hurdles, there are
many others of potential value.
Other hurdles include:
ultrahigh pressure, thermo-sonication,
photodynamic inactivation, modified
atmosphere packaging of both nonrespiring and respiring products,
edible coatings, ethanol, maillard
reaction products and bacteriocins.
Examples of foods preserved by
combined processes are fruit juices
and heat-processed, cured meat
products.
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