食品百科全书 - Water activity

Water activity

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Water activity

The amount of water that is available for bacterial growth. Water activity ( Aw ) is the amount of water available for deterioration reactions and is measured on a scale of 0 to 1.0. Bacteria, yeast, and mold multiply rapidly at a high water activity--above 0.86. Meat, produce and soft cheeses have Aw in this range (between 0.86 and 1.0).

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