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→Formulae: citation needed for mould-free shelf life |
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Estimated mold-free shelf life in days at 21° C:
:<math> \mathrm{MFSL} = 10^{7.91 - 8.1 a_w} </math>{{
==Uses for water activity==
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===Food product design===
Food designers use water activity to formulate products that are [[shelf stable]]. If a product is kept below a certain water activity, then mold growth is inhibited. This results in a longer shelf-life.
Water activity values can also help limit [[moisture migration]] within a food product made with different [[ingredients]]. If raisins of a higher water activity are packaged with bran flakes of a lower water activity, the water from the raisins will migrate to the bran flakes over time, resulting in hard raisins and soggy bran flakes. Food formulators use water activity to predict how much moisture migration will affect their product.
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{| class="wikitable"
! Substance || a<sub>w</sub>
|-
| Distilled Water || 1 <ref name="Marianski5">''Marianski'', 5</ref>
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| Raw meats || 0.99<ref name="Marianski5"/>
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| [[Milk]] || 0.97
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| Juice || 0.97
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{| class="wikitable"
! Microorganism Inhibited || a<sub>w</sub>
|-
|''[[Clostridium botulinum]]'' A, B || .97
|-
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|Most [[mold]]s || .80<ref name="Marianski7"/>
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|No microbial proliferation || .50
|}
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