LABORATORY WORKSHEET
FT 15 Food Chemistry 1
Experiment No.: 3
Determination of Water Activity in Foods
I. Introduction
Water activity, aw, is a measure of how much of that water is free, i.e, unbound, and
thus available to microorganisms to use for growth. (IFT. 2009). Enzyme activity is measured
in units which indicate the rate of reaction catalyzed by that enzyme expressed as micromoles of
substrate transformed (or product formed) per minute (Roberts and Gibb, 2013). The change in
water activity affects not only enzyme activity but stability, in particular, resistance to thermal
denaturation (Monsan and Combes, 1984). It is therefore important with regard to food
safety. Microorganisms will not grow below a certain water activity level—aW 0.90 for most
pathogenic bacteria, 0.70 for spoilage molds, and 0.60 for all microorganisms. If water
activity decreases, micro-organisms with the ability to grow will also decrease. Water activity
ranges from 0.0 – 1.0, where 1 is the water activity of pure water. It can be calculated as the
ratio of the vapor pressure of air surrounding the food to the vapor pressure of pure water
(Labuza, 1980). In this laboratory experiment, we will aim to determine the water activity of
some food materials.
II. Materials and Methods
Materials:
⮚ Food samples:
- coffee, biscuit/flakes, peanut, brownies, orange, rice grain, rice, and
ketchup
⮚ Knife, Chopping board, spatula
⮚ Moisture dishes
⮚ Weighing scale
⮚ Water activity meter (model Rotronic 8303 Bassersdorf)
⮚ Hand gloves
Procedure:
a. Homogenize food to obtain representative food sample
b. Place appropriate amount into water activity cups up to ¾ full
c. Turn on the Hygropalm HP 23 unit.
d. Attach the water activity probe into appropriate outlet then allow unit to
stabilize.
e. Water activity is sensitive to temperature. Measurements can only be made
when the product sample, sample holder and measurement sensors are at
stable temperatures. Many standards require measurements to be made at a
specific temperature.
f. In situations where ambient temperature cannot be controlled or where you
wish to test samples at temperatures away from ambient a temperature-
controlled system should be used. Rotronic provides measurement solutions
for both applications, in each case instruments are designed to maintain stable
temperature through the use of large thermal mass or active thermal control.
g. Place cap over the sample holder and wait until the unit stabilizes.
h. Water activity and temperature readings will be displayed upon completion of
measurement.
i. Determine water activity of samples in three determinations. Report results as
means of repetitive measurements.
III. Results and Discussion
Tabulate the results as follows:
Sample Sample No. Water activity Mean Temperature
Identification (°C)
(Replicates)
Number
1 0.287 22.31
Coffee 2 0.272
3 0.281
1 0.312 22.36
Biscuit/flakes 2 0.318
3 0.309
Peanut 1 0.496 22.32
2 0.488
3 0.451
Brownies 1 0.742 22.24
2 0.751
3 0.746
Orange 1 0.993 21.99
2 0.987
3 0.994
Rice Grain 1 0.735 21.94
2 0.742
3 0.739
Rice 1 1.000 21.99
2 0.996
3 1.004
Ketchup 1 1.013 21.67
2 1.008
3 1.018
Observations and Findings: (Briefly discuss your results, observations, and findings. Use the guide
questions given and include justifications to support your findings.)
Review Questions:
1. What is the relationship of water activity and moisture content?
2. What are the methods of controlling water activity? Discuss each method and give
the principle involved for each method.
3. What are the methods of measurement of water activity and the principle involved?
IV. Conclusion: (Derive conclusions from your findings.)
V. References (List all references cited in your paper.)
VI. Pictorial documentation (Include photos with sensible caption, and in chronological order)
