Table 1.

Water activity and moisture content of selected freeze-dried products.

Material	Initial Moisture Content	Water Content After Drying	Water Activity of Freeze-Dried Product	Ref.
Grapefruit puree	83.0–86.7%	0.013–0.030 g water/g sample	n/a	[16]
Orange puree	n/a	<4%	n/a	[14]
Strawberry	90.8%	2%	n/a	[15]
Apple	86.3%	<0.5%	n/a	[15]
	n/a	n/a	0.14	[116]
Garlic	73.2%	0.061–0.095 g water/g sample	n/a	[94]
Arazá (Eugenia stipitata McVaugh) paste	96.0%	0.02 kg/kg d.m.	0.08	[117]
Pear	84.3%	<0.5%	n/a	[15]
Dragon fruit	86.5–87.5%	8.53–9.87%	0.08–0.16	[115]
Cooked rice	60.0%	1.69–2.09%	n/a	[118]
Hydrocolloid gels	83.6–87.5%	1.4–4.0%	0.14–0.330	[119]

n/a, not available.