rm (asian cuisine) Flashcards
apple
84%
grapes
81
orange
87
strawberry
92
broccoli
91
cucumber
96
potato
79
peppers
92
beef, raw
73
chicken, raw
69
beef, cooked
62
chicken, cooked
62
salami, beef
60
bread, commercially prepared
36
dried fruit
31
jams/preserves
30
beef jerky
23
wheat flour
11
cookies/biscuits
6
peanut butter
2
(aw) fresh meat and fish
0.99
(aw) raw vegetables (ex. carrots, cauliflower, peppers)
0.99
(aw) raw fruits (ex. apples, oranges, grapes)
0.98
(aw) cooked meat, bread
0.91 - 0.98
(aw) liverwust
0.96
(aw) caviar
0.92
(aw) moist cakes (ex. carrot cake)
0.90 - 0.95
(aw) sausages, syrup
0.87 - 0.91
(aw) flours, rice, beans, peas
0.80 - 0.87
(aw) salami
0.82
(aw) soy sauce
0.80
(aw) beef jerky
<0.80
(aw) jams, marmalades, jellies
0.75 - 0.80
(aw) peanut butter
0.70
(aw) dried fruits (2)
0.60 - 0.65
(aw) dried spices, milk powder
0.20 - 0.60
(aw) biscuits, chocolates
<0.60
Factors that Influence Water Activity
- Drying
- Solutes
- Freezing
- Combination
water activity is decreased by physically removing water (ex beef jerky)
Drying
water activity is decreased by adding solutes such as salt or vinegar (ex. jams, cured meats)
Solutes
water activity is decreased by freezing (ex. water is removed in the form of ice)
Freezing
one or more of the above can combined for a greater influence on water activity (ex. salting and drying fish)
Combination
