UNIVERSITY OF DAR ES SALAAM

COLLEGE OF AGRICULTURAL SCIENCES AND FOOD TECHNOLOGY

DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY

ACADEMIC YEAR: 2021/2022

FS 200: FOOD CHEMISTRY

COURSE INSRUCTOR: MR. ROMAN FORTUNATUS

S/NO STUDENT NAME REG.NO DEGREE SIGNATURE

PROGRAM
1 RENGESELA, NOAH H 2020-04-10688 BSc FST

Question; With examples, describe various models for prediction of water activity in food.
Water is most of the important food component which determines physical and chemical
activities of food sample. Water in food sample can be determined by examining moisture
content and water activity of the particular food sample. Water activity is the vapor pressure
in the food to the vapor pressure of pure water, under the same conditions. Water activity (aw)
is important compositional determinant of reaction rates in foods also water activity affects
the medium conditions for the growth of microbes which can affect the shelf life of the food.
Perishability of food is direct related with its water activity. Water activity can be predicted
by different models, the follows are some models for determining water activity in food
samples;-

1. Raoults law
Raoult’s law is the basic equation for determination of water activity of ideal solutions.
According to Raoult’s law, water activity is equal to the mole fraction of water in the
solution:
X ww
a w=

( ) M
X ww + w X ws
Ms
where Xw is the mass fraction and M is the molecular weight. The subscript w is for water
and s for solute
Raoult’s law is not valid for macromolecular solute due to the very low molecular weight
ratio of water and solute. If the solute ionizes in solution Raoult’s law can be written as:
w
Xw
a w=

( )
X ww +ψ
M w w Where ψ is the degree of ionisation
X
Ms s
Example: NaCl, sucrose or the NaCl-sucrose solutions are commonly used for osmotic
dehydration of potatoes. Estimate the water activity of 20% sucrose solution. Given data
Molecular weight of water: 18 kg/kg-mole, Molecular weight of NaCl: 58.44 kg/kg-mole,
Molecular weight of sucrose: 342 kg/kg-mole and
Solution
X s =0.2∧ X ww =0.8
w

X ww
a w=
Then from
( ) M
X ww + w X ws
Ms
0.8
a w=
( )
0.8+
18
342
0.2
aw= 0.987
Water activity of sucrose is 0.987

2. Ross method
This method involves the determination of water activity to the concentrated solution and one
of the limitations of this method is it cannot used in very dilute solutions. Rossis method
consists of substitution of the relative activities of each component in the specific solution by
its standard activity in a binary water solution. In this method implies the concentrations of
the components should be close to 0 and/ or their relative activity to 1(Ross,1975).
 ms
Then a w =1− ¿
55.5

In practice at least ternary solutions are of interest, but the interactions between the different
compounds are difficult to evaluate.

3. Caurie’s method
Caurie’s method developed after Ross model in order to correct the effect of solute interaction in the
very dilute solutions. The new method was developed from ross model wich become modified to
ensure it encounter the restrictions of the previous model. Caurie (1983) did try to modify this
equation but only to obtain an apparent better model
Then

The developed equation gives more accurate prediction compared to the previous model
which is ross model also this model used to correct roults law

4. The model of lilley and Sutton

According to this model water activity is functional of the osmolality, m i, the relative molar
mass of the solvent, Mw and the molal osmotic coefficient,Φ . Water activity is predicted due
to factors like size difference between solute and solvent, solvent binding, solute interactions,
solvation and volume difference. Lilley and Sutton (1991).
Then a w =e−m M Φ
i w

The model improves the calculation of water activity by adding other factors concerns water
activity

Therefore determination of water activity in food science is very important because

water activity helps to know the survival rate of microorganisms and hence predicts it life
span of the food component. Water activity is important in determining the rate of reactivity
of the food also the texture of the food. Due to water activity most food with high water
activity there shelf-life is low due to they have high affinity to reactions and also they have
favourable conditions for growth of microorganisms like bacteria, yeasts and moulds.
REFERENCES
Jean-Baptiste Cazier & Vassilis Gekas (2001) Water activity and its prediction: A review,
International Journal of Food Properties
Caurie, M (1983) Raoult’s Law, Water Activity and Moisture Availability in Solutions. J.
Food Sci
Ross, K.D (1975). Estimation of Water Activity in Intermediate Moisture Foods. Food
Technology
Lilley,T.H ;Sutton, R.L (1991).The Prediction of Water Activities in Multicomponent
Systems. In Water Relationships in Food; Plenum Press: New York.