Water activity is an important parameter employed in the definition of stability of foods. The water activity should lie within defined limits for the desired shelf life of food products. The value should be below the limit to prevent mold growth. In addition, undesirable reactions such as non-enzymatic browning, fat oxidation vitamin degradation, enzymatic reactions, protein denaturation, starch gelatinization and starch retrogradation are also slowed below the specified water activity. Measurements can be made conveniently below 5 minutes using the Water Activity Meter. The system available with us is from the renowned supplier Rotronics. It is a PC controlled system based on capacitance measurements run on HW4 software. Simultaneous loading of up to 4 samples is possible in a single run.
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