Regarding measurement of water activity in a food, as free water decreases,

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Water activity is the measure of free water available in a food. As the amount of free water decreases, water activity also decreases since there is less water available for microbial growth and other chemical reactions. Higher water activity is associated with increased microbial growth, so it is important to control water activity in foods to maintain their safety and shelf life. Water activity is a measurement of the availability of water molecules in a food, and as free water decreases, there are fewer available water molecules, and thus, a lower water activity. This is because water activity takes into account only the free water in the food, which is essential for microbial growth and chemical reactions. As the free water decreases, microbial growth and chemical reactions slow down, which results in a lower water activity.

Regarding Measurement of Water Activity in a Food, as Free