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Water activity of fresh foods
Chirife, J.; Fontan, C.F. (1982). Water activity of fresh foods. J. Food Sci. 47(2): 661-663. https://dx.doi.org/10.1111/j.1365-2621.1982.tb10145.x
In: Journal of Food Science. Institute of Food Technologists: Champaign, Ill.. ISSN 0022-1147; e-ISSN 1750-3841, more
Peer reviewed article  
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  • Chirife, J.
  • Fontan, C.F.
Abstract
    This work presents a compilation of water activity (aw) values for fresh foods namely fruits, vegetables and meats. Water activities were calculated from reported data on the cryoscopic temperature (or initial freezing point) of fruits, vegetables and meats, amounting to eighty six different items. In practically all cases studied the water activity is in the range 0.970–0.996.
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