Answer / sulfath

The water activity scale extends from 0 (bone dry) to 1.0 (pure water) but most foods have a water activity level in the range of 0.2 for very dry foods to 0.99 for moist fresh foods. Water activity is in practice usually measured as equilibrium relative humidity (ERH).

The water activity (aw) represents the ratio of the water vapor pressure of the food to the water vapor pressure of pure water under the same conditions and it is expressed as a fraction. If we multiply this ratio by 100, we obtain the equilibrium relative humidity (ERH) that the foodstuff would produce if enclosed with air in a sealed container at constant temperature. Thus a food with a water activity (aw) of 0.7 would produce an ERH of 70%.

Fresh meat and fish
.99(a/w)
Bread
.95
Aged Cheddar
.85
Jams and jellies
.8
Plum pudding
.8
Dried Fruit
.6
Biscuits
.3
Milk powder
.2
Instant coffee
.2

Answer / opik

it depends on the food that you eat and the content of food.

If there are more thing's that are dissolved in the water,
the water will lose more of it's activity.

If you just want to pure water. Them an activity of 1 to
0.99 is good. But if the water has many contents in it:
syrups, milk, coke, soup, etc, then of course the water
activity will decrease

Answer / sathyabama

The term water activity (aw) refers to this unbound water.

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