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aw

1 abbreviation

Terminological databases

EKI terminibaas Esterm

ID 712981 Last modified 14.05.2014
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Domain foodstuffs - production - products - tradechemical methods
vee aktiivsus preferred
water activity
aw
  • suhtarv, mis leitakse, jagades toidu kohal oleva veeauru osarõhu destilleeritud veeauru rõhuga samal temperatuuril
  • ratio between vapour pressure of water in the food and that of pure water at the same temperature
vee aktiivsus preferred
Good to know
  • Toidu vee aktiivsus ei ole samane nähtus toidu niiskusesisaldusega. Paljudel toitudel võib olla sarnane niiskusesisaldus, kuid täiesti erinev vee aktiivsus. Keskmise niiskusesisaldusega toodetes on vee aktiivsus 0,6 või alla selle. Toiduainete pikemaajaliseks säilitamiseks peaks vee aktiivsus olema vahemikus 0,65–0,75. ... Vee aktiivsuse langemisel katkeb kõigepealt bakterite areng, siis enamiku pärmseente ja alles seejärel hallitusseente areng.
veeaktiivsus
water activity
Usage examples
  • Water in food which is not bound to food molecules can support the growth of bacteria, yeasts and moulds (fungi). The term water activity (aw) refers to this unbound water. The water activity of a food is not the same thing as its moisture content. Although moist foods are likely to have greater water activity than are dry foods, this is not always so; in fact a variety of foods may have exactly the same moisture content and yet have quite different water activities.
aw abbreviation
Usage examples
  • Most bacteria cannot grow at aw below 0.9, yeasts below 0.85, and moulds below 0.7. So-called dehydrated foods have aw lower than 0.6.

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