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Water activity, by definition, is the measurement of water vapor pressure generated by the free, or non-chemically bound water, in foods and other products. The bound water and moisture content cannot be measured directly with this method. The Aw value (range: 0.00...1.00 aw) is an important indicator for the shelf life of foods, pharmaceutical and cosmetic products and it strongly influences the occurrence and growth of microorganisms.
If green coffee is dried too quickly, it can result in higher than .6 water activity, which results in shorter shelf life,