Glossary · Process & science
Water activity (aw)
A measure of how available the water in a food is, reported on a 0–1 scale. Pure water sits near 1.0; freeze-dried fruit typically sits well below 0.3. Water activity predicts microbial and texture stability better than moisture content alone.
Articles that use this term
- Applications How to Build Shelf-Stable Dry Baking Mixes with Freeze-Dried Fruit Aug 1, 2026 · 7 min read
- Labels & Quality How to Tell Fruit Powder from Fruit Juice Powder on an Ingredient List Aug 1, 2026 · 7 min read
- Technology Why Enzymes Survive Freeze-Drying and What That Means for Fruit Quality Aug 1, 2026 · 7 min read
- Technology How Instrumental Texture Analysis Measures Freeze-Dried Fruit Crispness Jul 26, 2026 · 7 min read
- Technology How the BET Monolayer Value Sets the Safest Moisture Target for Freeze-Dried Fruit Jul 24, 2026 · 7 min read
- Labels & Quality What 'Treated by Irradiation' and the Radura Symbol Mean on Freeze-Dried Fruit Labels Jul 23, 2026 · 6 min read
- Technology How PEF and Ultrasound Pretreatment Change Freeze-Dried Fruit Cycle Time Jul 21, 2026 · 7 min read
- Industry Insights How Referee Labs Settle Test Result Disputes in Freeze-Dried Fruit Contracts Jul 21, 2026 · 7 min read