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
- Industry Insights How Cargo Insurance and Damage Claims Work in Freeze-Dried Fruit Shipments Jul 11, 2026 · 7 min read
- Technology How Changeover Cleaning Controls Flavor Carryover Between Freeze-Dried Fruit Runs Jul 11, 2026 · 7 min read
- Labels & Quality How to Read Sensory and Taste Panel Specs on a Freeze-Dried Fruit Spec Sheet Jul 11, 2026 · 7 min read
- Technology How Tray Bed Depth Shapes Freeze-Dried Fruit Cycle Time and Uniformity Jul 7, 2026 · 7 min read
- Labels & Quality What Peak-Ripeness and Vine-Ripened Claims Mean on Freeze-Dried Fruit Labels Jul 6, 2026 · 6 min read
- Technology How Static Charge Affects Filling and Dosing of Freeze-Dried Fruit Jul 4, 2026 · 7 min read
- Labels & Quality What 'Clean Label' Really Means on Freeze-Dried Fruit Jul 4, 2026 · 6 min read
- Labels & Quality How to Read Foreign Material and Extraneous Matter Limits on a Freeze-Dried Fruit Spec Sheet Jul 3, 2026 · 6 min read