A thermodynamic model for the activity coefficient was used to predict
a(w) in some food-related solutions. Water activity values for organi
c acids solutions (malic, tartaric and citric) were measured experimen
tally and used to adjust interaction parameters for the UNIFAC model.
The partial dissociation phenomenon for weak electrolytes in aqueous s
ystems was considered and concentrations of species were calculated. P
redictions of a(w) with mean deviations of 0.26% were obtained.