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Article | REF: F1011 V2

Water and food preservation

Author: Marc FAIVELEY

Publication date: September 10, 2012, Review date: January 15, 2018

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3. Water diffusion in food

3.1 Thermodynamic approach

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3.1.1 Notion of water activity

Water availability measured by water activity (A w ) is a widely used criterion in the food industry. Water activity measures the overall binding forces between water and food. This parameter is therefore thermodynamic and depends on external factors (pressure, relative humidity, T °C, etc.).

  • The measurement of water activity is relative to the conditions under which...

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