NNND1112

BASIC FOOD CHEMISTRY

presentation report : the effect of water activity on shelf life of the
food products

Group Members : Anis Balqis binti Asiati Raili (A167618)

Sum Jia Xin (A168710)
Ain Insyirah binti Azman (A169450)
Woo Pik Xuan (A169767)
Nurul Bazilah binti Musa (A169887)
Nur Aqilah Aina binti Nor Azmi (A169964)
Nur Izatti binti Mohd Shukor (A170082)
Nur Syahirah binti Mohd Yusri (A170291)
Faculty : Faculty of Health Sciences
Programme : Nutrition
Lecturer’s Name : Prof Madya Dr. Hasnah binti Haron
Date : 4th December 2018
THE EFFECT OF WATER ACTIVITY ON SHELF LIFE OF THE FOOD
PRODUCTS

INTRODUCTION
Water Activity

Water activity or aw is a ratio of the vapor pressure of water in a solution (Ps) to the vapor
pressure of pure water (Pw). The term water activity (aw) refers to this unbound water. Water
activity (aw) is expressed as the ratio of the vapour pressure in a food (P) to the vapour
pressure of pure water (P0). It predicts whether water is likely to move from the food product
into the cells of microorganisms that may be present.

aw= P/P0

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. In fact a variety of
foods may have exactly the same moisture content and yet have quite different water
activities. The water activity scale extends from 0.0 (dry) to 1.0 (pure water).

Water migrates from areas of high aw to areas of low aw. For example, if honey (aw ≈
0.6) is exposed to humid air (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.

Shelf life

Shelf life is the period during which food will remain safe, maintain desired sensory,
chemical, physical and microbiological properties, and comply with nutritional labelling. In
some regions, an advisory ’best before’, mandatory ’use by’ or freshness date is required on
packaged perishable foods. ‘Best before’ is the date until when the provided the food has
been stored in intact packaging and in accordance with stated storage conditions. It will be
fully marketable and retain its quality.
 The shelf life of food is also the period of time, established under intended conditions
of distribution, storage, retail and use that the food would remain safe and suitable. during
which the food retains an acceptable quality from a safety and depends on four main factors
namely formulation, processing, packaging and storage conditions. Formulation is the use of
preservatives inhibit mould and bacterial growth. It can slowed down by removing moisture.
substitute, remove ingredients or modify them will allow microorganisms to grow where
previously they were inhibited. Process applied to the food is retort process. This process is
used to inactivate the most heat resistant organisms. milder heat processes inactivate only
some bacteria and a proportion will survive. the more intense the process, the longer the
shelf-life can be. Besides, packaging will have a primary role of protecting food after
processing. It used to extend the shelf life of food products. Vacuum packing or gas flushing
favour the growth of certain pathogenic bacteria and spoilage bacteria. This methods inhibit
the growth of microorganisms that require oxygen. After that, storage temperature is frozen
storage to stop the growth of all but very few spoilage microorganisms. Besides, chilling
conditions will slow growth the spoilage microorganisms and pathogenic bacteria as they are
cold-tolerant.

What defines shelf-life? Shelf life of a food can be observed and determined by
sensory, nutritional and toxicological. By sensory, we can observe the food by its appearance,
taste the flavor and texture and sometimes we can know the food has been deteriorated by its
unpleasant smell. By nutritional, is it nutritious? Do we still get the nutrients contain in the
food after it is deteriorated? Nutrients levels may decrease in food with time and usually
deteriorated food has lost its nutrients by the time it exceeds the shelf life. Level of the
nutrient could decrease to below than the level expected by the consumer. Use-by date
indicates the point in time at which the nutrient will drop below the level stated on the label.
By toxicology, is it safe? Can we eat the food that has exceeded its shelf life? Food that has
exceed its shelf life will always been contaminated by microorganisms. The growth of
microorganisms such as bacteria and fungi on food can harm human.
 SCOPE OF CONTENT

Relationship between water activity and the shelf life of food

Water activity is an important means of predicting and controlling the shelf life of food
products. It will give impact their shelf life and quality. In the field of food science, the
standard state is most often defined as the partial vapor pressure of pure water at the
same temperature. Water in food which is not bound to food molecules can support the
growth of bacteria, yeasts and molds (fungi). If water activity decreases, micro-organisms
with the ability to grow will also decrease.

As a conclusion, the water activity affects the shelf life of food. If the water activity is
high, the shelf life of food is low and vice versa.
 BODY OF CONTENT

1. Water in food – free water and bound water

Water is abundant in all living things and consequently in almost all the foods. Most
natural foods contain water up to 70% of their weight. Water plays very important roles in
food. It affects texture of the foods, enables the activity of enzymes and chemical reactions to
occur. Water also supports the growth of microorganisms, makes it possible for large
molecules like polysaccharides and proteins to move about and interact and conducts heat
within food. Generally, water is divided into two groups: free water and bound water.

First, let’s talk about free water. Free water is the water that can be extracted easily
from foods by squeezing, cutting or pressing. For example, when we squeeze the oranges,
there will be juices flow out. This is what we call free water. It contains the dissolved salts,
proteins and other materials. Free water is the portion of water in which solutes such as
sucrose and salts can be dissolved. Free water will settle rapidly from oil and is not in
chemical combination with mineral water. Besides that, there is water that entrapped in foods
such as vegetables, fruits and pectin gels. Entrapped water is immobilized in capillaries or
cells. However, the water will be released when it has been cut or damaged. Thus, entrapped
water has the properties of free water but not bound water. When dehydration occurs, water
will be lost. Free water is the group of water that contributes to the moisture of foods which is
promoting the growth of microorganism.

For bound water, it is the portion of water that is not easily extracted from foods and
held so tightly that not even sucrose will dissolve in it. Many food constituents can bind or
hold onto water molecules, such that they cannot be removed easily and they do not behave
like liquid water. Thus, bound water is also considered as solid water. Bound water is not free
to act as solvent for salts and sugars. This is because bound water has more structural
bonding than free water. Bound water stored in the micropores is under considerable
compression. The compression of the bound water in bulk is due to the orientation and
packing of the water molecules around the micelles.
 Bound water can be frozen only at very low temperatures that is below freezing point
of water. It freezes with difficulty or forms such small ice crystals that the biological structure
is not injured. Furthermore, bound water exhibits essentially no vapour pressure. As the
vapour pressure is negligible, the molecules of water cannot escape as vapour. Bound water
also has the density that is greater than free water. This is due to the molecules in bound
water are more closely packed than in liquid state. An example of bound water is the water
present in cactus or pine tree needles. The water cannot be squeezed or pressed out. Extreme
desert heat or a winter freeze does not negatively affect bound water and the vegetation
remains alive. When dehydration occurs, foods still contain bound water. In addition, bound
water does not contribute to the growth of microorganisms.

In a nutshell, the group of water that will affects the shelf life is free water. As the free
water contribute to the moisture of food which is promoting the growth of microorganism.
2. How does water activity affects the food?

Water activity is a measure of the availability of water in a food product. The free or
available water in a food supports microbial growth, and participates in and supports
chemical and enzymatic reactions and spoilage processes. It is this amount of free water
which is called water activity (aw), and it is more important for food stability, chemical and
microbial than total water content.

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.
Most foods have a water activity above 0.95 and that will provide sufficient moisture to
support the growth of bacteria, yeasts, and mold. The amount of available moisture can be
reduced to a point that will inhibit the growth of microorganisms.

Water Activity Value Effect on Food

A monolayer of moisture is formed. It represents the optimal

0.2 – 0.3
moisture content for the maximum shelf life of the dehydrated foods.

0.35 – 0.45 The water is available outside the monolayer and the water phase
requiring chemical reactions begin to occur. This may cause changes
in physical state, e.g., loss of crispness, stickiness, and re-
crystallization of amorphous state sugars.

0.4 – 0.5 The soft materials like raisins etc., become hard due to drying out.

0.6 Considered a critical point where there is high potential for growth
of microbes if the moisture content increases.

0.6 - 0.8 The rates of chemical reactions that require an aqueous phase
increase and cause deterioration of foods, reaching a maximum. The
rates however fall at higher moisture content.

0.85 Another critical point, above which bacterial spoilage occurs and
pathogens begin to grow.
 In general, water activity value needs to be lowered to prevent the food spoilage and
maintain the food quality. Conventionally, the water activity in foods has been controlled by
drying, addition of sugar or salt, and by freezing. The added salt or sugar dissolves in the free
water and makes it bound or unavailable. In other words, it decreases the water activity and
makes the food less prone to spoilage. Lowering the temperature checks the activity of the
enzymes in the food and also makes conditions unfavorable for the growth of
microorganisms. Drying of the product acts as a means of preserving the food by lowering
the water activity.

3. Factors affecting the water activity

 Water activity is affected by formulation and relative humidity. Formulation is a
mixture of ingredients prepared in a certain way and use for a specific purpose.Changing the
formulation will change the water activity especially change in a solute. Adding of solute will
reduce the water activity of food. For examples, adding sucrose as a sweetener into food will
reduce the water activity of food and if the glucose or fructose is added, the water activity
reduction will be almost double. Low water activity causes the microbial growth to decrease.
The solutes dissolve in water and bind to the water molecules, making them unavailable for
microorganisms to use.This prevents the food from spoilage, thus increasing the shelf life of
food.

Relative humidity is the amount of water vapour that present in the air. Cycling of
temperature may tend to draw moisture out of a product because rate of moisture loss is
usually more rapid than take up. There is low water activity in low relative humidity
condition for instance refrigerated spaces. Therefore, the microorganism like bacteria, yeast,
mold are not active to grow and the food can be preserved for longer time. The process of
drying will remove the water from food, the water activity decreases and it inhibits the
growth of microorganism. Freezing causes the water in food to freeze into ice crystals
making the water is not available for microbial growth. There is also combination like drying
and adding solutes into the food, it will have greater influence in decreasing water activity,
thus, microbial growth is decreased and shelf life of food becomes longer.

4. The importance of water activity in food

 The importance of water activity (aw) in food systems cannot be overemphasized.
Throughout history water activity in food has been controlled by optimizing its usage either
through drying, addition of sugar, salt or freezing. These methods prevent spoilage and
maintain quality of food. Water activity is the ratio of the partial vapor pressure of water in
equilibrium with a food: to the partial saturated vapor pressure of water vapor in air at the
same temperature. This is equal to the relative humidity of air in equilibrium with the food.
The water activity of a food describes the energy state of water in the food, hence it’s
potential to act as a solvent and participate in chemical/biochemical reactions including
growth of microorganisms.

This is an important property that is used to predict the stability and safety of food
with respect to microbial growth, rates of deteriorative reactions and chemical/physical
properties. The growing recognition of the water activity principle is illustrated by its
incorporation into FDA and USDA regulations, GMP and HACCP requirements, and most
recently in NSF International Draft Standard 75. The purpose of these regulations is to detail
the specific requirements, critical control points and practices to be followed by industry to
assure that products are produced under sanitary conditions and are pure, wholesome, and
safe for consumption. New instrument technologies have vastly improved speed, accuracy,
and reliability of water activity measurements which are definitely a needed tool for food
safety and quality.

Throughout history man has controlled the water activity of food through optimizing
its use either by drying, addition of salt , sugar or freezing such that the food becomes stable
to microbial and chemical deterioration. Food manufacturers today have the same goal of
making a stable and safe product. This means that the products must be wholesome and not
endanger the health of the consumer with microorganisms or their toxins. The advantage
today is in the knowledge and understanding of the importance of water activity in
controlling microbial growth and thus upon the shelf life and safety of a product.

Water is necessary for microbes to grow, but microbes cannot grow in pure water. A
measurement of the availability of water is aw or water activity. The Aw of pure water is 1.0
while that of a saturated salt solution is 0.75. Most spoilage bacteria require a minimum Aw
of 0.90. Some bacteria can tolerate an Aw above 0.75 as can some yeasts and most molds.
Most yeast requires 0.87 water activity. An aw of 0.85 or less suppresses the growth of
organisms of public health significance.
5. Method to measure water activity

The most accurate method to measure water activity is by using dew point method.
The technology that use dew point method is benchtop water activity meter. This method use
the ratio the vapor pressure of the water in the sample to the vapour pressure of pure water.
Dew point work by placing a mirror over a closed sample chamber. When the sample is is put
into the chamber and sealed. The water from the sample is escaped into the air of the
chamber. The mirror is chilled until the dew formed. Dew is detected by the optical sensor.
After all the water has left the sample an equilibrium condition is created. At equilibrium
relative humidity of the air in the chamber is measured. Water activity measurements are
determined from a calculation of relative humidity. This method is the fastest method because
it only take less than 5 minutes yet still the most accurate one. This method has no
calibration. The sensor require cleaning.

The second method which use calibration are resistive electrolytic. They are
calibrated with known salt standards. The resistive electrolytic use an electrolyte as a sensing
element. The electrolyte will change the resistance if it absorb or lose water vapour. The
resistance is directly proportional to relative humidity. When the water-vapour equilibrium is
achieved, water activity of the sample can be measured. The calibration they used is a salt-
water mixtures. The sensor does not require cleaning.

The third method is by using capacitance sensor. They used sensor that are made of
hygroscopic polymer. It consist of two charged plates separated. These plates associated
circuitry that give a signal to equilibrium relative humidity (ERH). An equilibrium relative
humidity is equal to water activity only as long as the temperature of the sensor and the
sample are same. Accurate measurement require good temperature control. They do not
require cleaning and also less accurate compared to dew point method.

In conclusion, there are three method to measure water activity which is dew point
water activity meter, resistive electrolytic and capacitance sensor. Relative humidity is equal
to water activity.
6. The relationship between water activity and moisture content in food

product

Moisture content
Water content or moisture content is a measurement of the total water contained in a food. It
is usually expressed as a percentage of the total weight:

w-d
Mw (wet basis) = ----- x (100)

w
Mw = moisture content on a wet percent basis
w = wet weight
d = dry weight

Water activity
Water activity is a measurement of the availability of water for biological reactions. It
determines the ability of microorganisms to grow. If water activity decreases, micro-
organisms with the ability to grow will also decrease. Water activity (aw) is expressed as the
ratio of the vapour pressure in a food (P) to the vapour pressure of pure water (P 0). It predicts
whether water is likely to move from the food product into the cells of microorganisms that
may be present.

aw= P/P0

For example, a water activity of 0.90 means the vapour pressure is 90 percent of that of pure
water. Water activity increases with temperature due to changes in the properties of water
such as, the solubility of solutes such as salt and sugar, or the state of the food.

Relationship between Water Content and Water Activity

Water content on its own is not enough information to determine food safety or predict
product shelf life. The relationship between water content and water activity is complex and
related to the relative humidity of the food and its water content. This relationship must be
determined for each specific food item. It is easy to assume that foods with higher water
content will have a higher water activity than dry foods. This is not always correct. It is
possible to have products with the same water content but very different water activities. For
example, salami and cooked beef have similar water content of approximately 60 per cent.
However, the water activity of salami is 0.82 and cooked beef is approximately 0.98.
Relationship between water activity and moisture content can be displayed graphically by a
curved, called moisture sorption isotherm.

7. Ways to control water activity in food

 Some foods require careful control of water activity, while others do not. For
example, jam is actually contains a lot of water but it must be added with sugar and undergo
some processes to reduce the water activity that was present. These types of foods do not
require control of water activity in order to be safe. On the other hand, one could market a
more moist dried fruit or less salty fish, which might be unsafe from a water activity
standpoint. For that reason, control of water activity is important in these foods. Two primary
ways to reduce water activity in foods including drying or adding salt or sugar to bind the
water molecules.

Drying is one of the oldest methods of food preservation. There are four primary
methods of drying in the food.

● Hot air drying is used for solid foods like vegetables, fruit, and fish.
● Spray drying is used for liquids and semi-liquids like milk.
● Vacuum drying is used for liquids like juice.
● Freeze-drying is used for a variety of foods.

The other method of reducing water activity in foods is adding salt or sugar. Some
examples of these types of foods include soy sauce, jams, and salted fish. Special equipment
is not needed to do this. For liquid or semi-liquid foods, like the soy sauce or jam, the process
involves formulation control. For solid foods like fish or cured ham, salt can be applied dry,
in a brine solution or brine injected.

Next, we also can use natural dehydration method which is low cost method where
water is removed by the heat of the sun. Cooking using smoke also is one of the method to
lower down the water activity. In this process, meat and fish are exposed to low heat and
smoke, this heating process will remove water from the product and smoke is deposited on
the surface at the same time.

There are several approaches to control water activity. First, we can accomplished this
by having a scientifically established process for drying, salting, or formulation that ensures a
water activity of 0.85 or below, and then closely following that process. Finally ,we can take
finished product samples and test for water activity and make sure the microorganisms cannot
grow in these foods.

CONCLUSION
 In a nutshell, water activity affects the shelf life of the food products. Water
activity testing and other science based analyses into a food safety program helps ensure the
highest quality and safest food supply. The simplest way to control water activity is with a
process which drives off water-cooking, baking or dehydration. The highest -heat processes
also use the lethal properties of heat, while dehydration or freeze drying only work by
lowering the Aw to a level that curbs growth. It is true that water activity is a critical
measurement in determining the shelf-life and safety of foods and other substance.

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