Water Activity
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In food science, water activity (''aw'') of a food is the ratio of its
vapor pressure Vapor pressure or equilibrium vapor pressure is the pressure exerted by a vapor in thermodynamic equilibrium with its condensed phases (solid or liquid) at a given temperature in a closed system. The equilibrium vapor pressure is an indicat ...
to the vapor pressure of water at the same temperature, both taken at equilibrium. Pure
water Water is an inorganic compound with the chemical formula . It is a transparent, tasteless, odorless, and Color of water, nearly colorless chemical substance. It is the main constituent of Earth's hydrosphere and the fluids of all known liv ...
has a water activity of one. Put another way, ''aw'' is the equilibrium relative humidity (ERH) expressed as a fraction instead of as a percentage. As temperature increases, ''aw'' typically increases, except in some products with crystalline
salt In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially in granulated form, it is more formally called table salt. In the form of a natural crystalline mineral, salt is also known as r ...
or
sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose Glucose is a sugar with the Chemical formula#Molecular formula, molecul ...
. Water migrates from areas of high ''aw'' to areas of low ''aw''. For example, if
honey Honey is a sweet and viscous substance made by several species of bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of pl ...
(''aw'' ≈ 0.6) is exposed to humid
air An atmosphere () is a layer of gases that envelop an astronomical object, held in place by the gravity of the object. A planet retains an atmosphere when the gravity is great and the temperature of the atmosphere is low. A stellar atmosph ...
(''aw'' ≈ 0.7), the honey absorbs water from the air. If salami (''aw'' ≈ 0.87) is exposed to dry air (''aw'' ≈ 0.5), the salami dries out, which could preserve it or spoil it. Lower ''aw'' substances tend to support fewer
microorganisms A microorganism, or microbe, is an organism of microscopic size, which may exist in its single-celled form or as a colony of cells. The possible existence of unseen microbial life was suspected from antiquity, with an early attestation in ...
since these get desiccated by the water migration. Water activity is not simply a function of water concentration in food. The water in food has a tendency to evaporate, but the water vapor in the surrounding air has a tendency to condense into the food. When the two tendencies are in balance— and the air and food are stable—the air's relative humidity (expressed as a fraction instead of as a percentage) is taken to be the water activity, ''aw''. Thus, water activity is the thermodynamic activity of water as solvent and the relative humidity of the surrounding air at equilibrium.


Formula

The definition of is a_w \equiv \frac where is the partial water vapor pressure in equilibrium with the solution, and is the (partial) vapor pressure of pure water at the same temperature. An alternate definition can be a_w \equiv l_w x_w where is the activity coefficient of water and is the mole fraction of water in the aqueous fraction. Relationship to
relative humidity Humidity is the concentration of water vapor present in the air. Water vapor, the gaseous state of water, is generally invisible to the human eye. Humidity indicates the likelihood for precipitation (meteorology), precipitation, dew, or fog t ...
: The relative humidity (RH) of air in equilibrium with a sample is also called the Equilibrium Relative Humidity (ERH) and is usually given as a percentage. It is equal to water activity according to \mathrm = a_w \times 100\%. The estimated mold-free shelf life (MFSL) in days at 21 °C depends on water activity according to \mathrm = 10^


Uses

Water activity is an important characteristic for food product design and food safety.


Food product design

Food designers use water activity to formulate shelf-stable food. If a product is kept below a certain water activity, then mold growth is inhibited. This results in a longer
shelf life Shelf life is the length of time that a commodity may be stored without becoming unfit for use, consumption, or sale. In other words, it might refer to whether a commodity should no longer be on a pantry shelf (unfit for use), or no longer on a s ...
. Water activity values can also help limit moisture migration within a food product made with different
ingredient In a general sense, an ingredient is a substance which forms part of a mixture. In cooking, recipes specify which ingredients are used to prepare a dish, and the term may also refer to a specific food item in relation to its use in different re ...
s. If raisins of a higher water activity are packaged with bran flakes of a lower water activity, the water from the raisins migrates to the bran flakes over time, making the raisins hard and the bran flakes soggy. Food formulators use water activity to predict how much moisture migration affects their product.


Food safety

Water activity is used in many cases as a critical control point for
Hazard Analysis and Critical Control Points Hazard analysis and critical control points, or HACCP (), is a systematic preventive approach to food safety from biological hazard, biological, chemical hazard, chemical, and physical hazards in production processes that can cause the finished ...
(HACCP) programs. Samples of the food product are periodically taken from the production area and tested to ensure water activity values are within a specified range for food quality and safety. Measurements can be made in as little as five minutes, and are made regularly in most major food production facilities. For many years, researchers tried to equate bacterial growth potential with water content. They found that the values were not universal, but specific to each food product. W. J. Scott first established that bacterial growth correlated with water activity, not water content, in 1953. It is firmly established that growth of bacteria is inhibited at specific water activity values. U.S.
Food and Drug Administration The United States Food and Drug Administration (FDA or US FDA) is a List of United States federal agencies, federal agency of the United States Department of Health and Human Services, Department of Health and Human Services. The FDA is respo ...
(FDA) regulations for intermediate moisture foods are based on these values. Lowering the water activity of a food product should not be seen as a kill step. Studies in powdered milk show that viable cells can exist at much lower water activity values, but that they never grow. Over time, bacterial levels decline.


Measurement

Water activity values are obtained by either a resistive electrolytic, a
capacitance Capacitance is the ability of an object to store electric charge. It is measured by the change in charge in response to a difference in electric potential, expressed as the ratio of those quantities. Commonly recognized are two closely related ...
or a
dew point The dew point is the temperature the air needs to be cooled to (at constant pressure) in order to produce a relative humidity of 100%. This temperature depends on the pressure and water content of the air. When the air at a temperature above the ...
hygrometer A hair tension dial hygrometer with a nonlinear scale. A hygrometer is an instrument that measures humidity: that is, how much water vapor is present. Humidity measurement instruments usually rely on measurements of some other quantities, such a ...
.


Resistive electrolytic hygrometers

Resistive electrolytic hygrometers use a sensing element in the form of a liquid electrolyte held in between of two small glass rods by capillary force. The electrolyte changes resistance if it absorbs or loses water vapor. The resistance is directly proportional to relative air humidity and therefore also to water activity of the sample (once
vapor–liquid equilibrium In thermodynamics and chemical engineering, the vapor–liquid equilibrium (VLE) describes the distribution of a chemical species between the vapor phase and a liquid phase. The Vapor quality, concentration of a vapor in contact with its liquid, ...
is established). This relation can be checked by either verification or
calibration In measurement technology and metrology, calibration is the comparison of measurement values delivered by a device under test with those of a calibration standard of known accuracy. Such a standard could be another measurement device of known ...
using saturated salt-water mixtures, which provide a well-defined and reproducible air humidity in the measurement chamber. The sensor does not have any physically given hysteresis as it is known from capacitance hygrometers and sensors, and does not require regular cleaning as its surface is not the effectively sensing element. Volatiles, in principle, influence the measurement performance—especially those that
dissociate Dissociation in chemistry is a general process in which molecules (or ionic compounds such as salts, or complexes) separate or split into other things such as atoms, ions, or radicals, usually in a reversible manner. For instance, when an aci ...
in the electrolyte and thereby change its resistance. Such influences can easily be avoided by using chemical protection filters that absorb the volatile compound before arriving at the sensor.


Capacitance hygrometers

Capacitance hygrometers consist of two charged plates separated by a polymer membrane
dielectric In electromagnetism, a dielectric (or dielectric medium) is an Insulator (electricity), electrical insulator that can be Polarisability, polarised by an applied electric field. When a dielectric material is placed in an electric field, electric ...
. As the membrane adsorbs water, its ability to hold a charge increases and the capacitance is measured. This value is roughly proportional to the water activity as determined by a sensor-specific
calibration In measurement technology and metrology, calibration is the comparison of measurement values delivered by a device under test with those of a calibration standard of known accuracy. Such a standard could be another measurement device of known ...
. Capacitance hygrometers are not affected by most volatile chemicals and can be much smaller than other alternative sensors. They do not require cleaning, but are less accurate than dew point hygrometers (+/- 0.015 aw). They should have regular calibration checks and can be affected by residual water in the polymer membrane (hysteresis).


Dew point hygrometers

The temperature at which
dew Dew is water in the form of droplets that appears on thin, exposed objects in the morning or evening due to condensation. As the exposed surface cools by thermal radiation, radiating its heat, atmospheric moisture condenses at a rate grea ...
forms on a clean surface is directly related to the
vapor pressure Vapor pressure or equilibrium vapor pressure is the pressure exerted by a vapor in thermodynamic equilibrium with its condensed phases (solid or liquid) at a given temperature in a closed system. The equilibrium vapor pressure is an indicat ...
of the air. Dew point hygrometers work by placing a mirror over a closed sample chamber. The mirror is cooled until the dew point temperature is measured by means of an optical sensor. This temperature is then used to find the
relative humidity Humidity is the concentration of water vapor present in the air. Water vapor, the gaseous state of water, is generally invisible to the human eye. Humidity indicates the likelihood for precipitation (meteorology), precipitation, dew, or fog t ...
of the chamber using
psychrometrics Psychrometrics (or psychrometry, ; also called hygrometry) is the field of engineering concerned with the physical and thermodynamic properties of gas-vapor mixtures. History With the inventions of the hygrometer and thermometer, the theorie ...
charts. This method is theoretically the most accurate (+/- 0.003 aw) and often the fastest. The sensor requires cleaning if debris accumulates on the mirror.


Equilibration

With either method,
vapor–liquid equilibrium In thermodynamics and chemical engineering, the vapor–liquid equilibrium (VLE) describes the distribution of a chemical species between the vapor phase and a liquid phase. The Vapor quality, concentration of a vapor in contact with its liquid, ...
must be established in the sample chamber. This takes place over time or can be aided by the addition of a fan in the chamber.
Thermal equilibrium Two physical systems are in thermal equilibrium if there is no net flow of thermal energy between them when they are connected by a path permeable to heat. Thermal equilibrium obeys the zeroth law of thermodynamics. A system is said to be in t ...
must also be achieved unless the sample temperature is measured.


Moisture content

Water activity is related to water content in a non-linear relationship known as a moisture sorption isotherm curve. These isotherms are substance- and temperature-specific. Isotherms can be used to help predict product stability over time in different storage conditions.


Use in humidity control

There is net evaporation from a solution with a water activity greater than the relative humidity of its surroundings. There is net absorption of water by a solution with a water activity less than the relative humidity of its surroundings. Therefore, in an enclosed space, an aqueous solution can be used to regulate humidity.


Selected aw values


Solar planets habitability

Water Water is an inorganic compound with the chemical formula . It is a transparent, tasteless, odorless, and Color of water, nearly colorless chemical substance. It is the main constituent of Earth's hydrosphere and the fluids of all known liv ...
is necessary for
life Life, also known as biota, refers to matter that has biological processes, such as Cell signaling, signaling and self-sustaining processes. It is defined descriptively by the capacity for homeostasis, Structure#Biological, organisation, met ...
under all its forms presently known on
Earth Earth is the third planet from the Sun and the only astronomical object known to Planetary habitability, harbor life. This is enabled by Earth being an ocean world, the only one in the Solar System sustaining liquid surface water. Almost all ...
. Without water, microbial activity is not possible. Even if some micro-organisms can be preserved in the dry state (e.g., after freeze-drying), their growth is not possible without water. Micro-organisms also require sufficient space to develop. In highly compacted bentonite and deep clay formations, microbial activity is limited by the lack of space and the transport of
nutrient A nutrient is a substance used by an organism to survive, grow and reproduce. The requirement for dietary nutrient intake applies to animals, plants, fungi and protists. Nutrients can be incorporated into cells for metabolic purposes or excret ...
s towards
bacteria Bacteria (; : bacterium) are ubiquitous, mostly free-living organisms often consisting of one Cell (biology), biological cell. They constitute a large domain (biology), domain of Prokaryote, prokaryotic microorganisms. Typically a few micr ...
and the elimination of
toxin A toxin is a naturally occurring poison produced by metabolic activities of living cells or organisms. They occur especially as proteins, often conjugated. The term was first used by organic chemist Ludwig Brieger (1849–1919), derived ...
s produced by their
metabolism Metabolism (, from ''metabolē'', "change") is the set of life-sustaining chemical reactions in organisms. The three main functions of metabolism are: the conversion of the energy in food to energy available to run cellular processes; the co ...
is controlled by
diffusion Diffusion is the net movement of anything (for example, atoms, ions, molecules, energy) generally from a region of higher concentration to a region of lower concentration. Diffusion is driven by a gradient in Gibbs free energy or chemical p ...
in the pore water. So, "space and water restrictions" are two limiting factors of the microbial activity in deep sediments. Early biotic
diagenesis Diagenesis () is the process of physical and chemical changes in sediments first caused by water-rock interactions, microbial activity, and compaction after their deposition. Increased pressure and temperature only start to play a role as sedi ...
of sediments just below the
ocean floor The seabed (also known as the seafloor, sea floor, ocean floor, and ocean bottom) is the bottom of the ocean. All floors of the ocean are known as seabeds. The structure of the seabed of the global ocean is governed by plate tectonics. Most of ...
driven by microbial activity (e.g., of sulfate reducing bacteria) end up when the degree of compaction becomes too important to allow microbial life development. At the surface of planets and in their atmosphere, space restrictions do not apply, therefore, the ultimate limiting factor is water availability and thus the water activity. Most
extremophile An extremophile () is an organism that is able to live (or in some cases thrive) in extreme environments, i.e., environments with conditions approaching or stretching the limits of what known life can adapt to, such as extreme temperature, press ...
micro-organisms require sufficient water to be active. The threshold of water activity for their development is around 0.6. The same rule should also apply for other planets than Earth. After the tantalizing detection of
phosphine Phosphine (IUPAC name: phosphane) is a colorless, flammable, highly toxic compound with the chemical formula , classed as a pnictogen hydride. Pure phosphine is odorless, but technical grade samples have a highly unpleasant odor like rotting ...
(PH3) in the atmosphere of
Venus Venus is the second planet from the Sun. It is often called Earth's "twin" or "sister" planet for having almost the same size and mass, and the closest orbit to Earth's. While both are rocky planets, Venus has an atmosphere much thicker ...
, in the absence of known and plausible chemical mechanism to explain the formation of this molecule, the presence of micro-organisms in suspension in Venus's atmosphere has been suspected and the hypothesis of the microbial formation of phosphine has been formulated by Greaves ''et al.'' (2020) from
Cardiff University Cardiff University () is a public research university in Cardiff, Wales. It was established in 1883 as the University College of South Wales and Monmouthshire and became a founding college of the University of Wales in 1893. It was renamed Unive ...
envisaging the possibility of a liveable window in the Venusian clouds at a certain altitude with an acceptable temperature range for microbial life. Hallsworth ''et al.'' (2021) from the School of Biological Sciences at
Queen's University Belfast The Queen's University of Belfast, commonly known as Queen's University Belfast (; abbreviated Queen's or QUB), is a public research university in Belfast, Northern Ireland, United Kingdom. The university received its charter in 1845 as part of ...
have studied the conditions required to support the life of extremophile micro-organisms in the clouds at high altitude in the Venus atmosphere where favorable temperature conditions might prevail. Beside the presence of
sulfuric acid Sulfuric acid (American spelling and the preferred IUPAC name) or sulphuric acid (English in the Commonwealth of Nations, Commonwealth spelling), known in antiquity as oil of vitriol, is a mineral acid composed of the elements sulfur, oxygen, ...
in the clouds which already represent a major challenge for the survival of most micro-organisms, they came to the conclusion that the atmosphere of Venus is much too dry to host microbial life. Indeed, Hallsworth ''et al.'' (2021) have determined a water activity of ≤ 0.004, two orders of magnitude below the 0.585 limit for known extremophiles. So, with a water activity in the Venus clouds 100 times lower than the threshold of 0.6 known in Earth conditions, the hypothesis envisaged by Greaves ''et al.'' (2020) to explain the biotic origin of phosphine in the Venus atmosphere is ruled out. Direct measurements of the Venusian atmosphere by spatial probes point to very harsh conditions, likely making Venus an uninhabitable world, even for the most extreme forms of life known on Earth. The extremely low water activity of the desiccated Venusian atmosphere represents the very limiting factor for life, much more severe than the infernal conditions of temperature and pressure, or the presence of sulfuric acid. Astrobiologists presently consider that more favorable conditions could be encountered in the clouds of
Jupiter Jupiter is the fifth planet from the Sun and the List of Solar System objects by size, largest in the Solar System. It is a gas giant with a Jupiter mass, mass more than 2.5 times that of all the other planets in the Solar System combined a ...
where a sufficient water activity could prevail in the atmosphere provided that other conditions necessary for life are also met in the same environment (sufficient supply of nutrients and energy in a non-toxic medium).


References


Further reading

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External links


Isotopic effect

Measurement

In sugar solutions
* * {{Authority control Food science Thermodynamic properties Water