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TDL uses a laser beam (tunable laser diode) less than one nanometer wide, tuned to the absorption band of water. It measures water molecules no matter the concentration of volatiles—even soy sauce, gasoline, and tobacco. Readings are so precise, you can even measure water activity in pure alcohol.
Respected by customers and third party scientists alike, the TDL (tunable laser diode) delivers readings you can completely trust no matter what the sample contains.
Sauces, spices, tobacco, and other volatile samples, are known to be difficult to read accurately—TDL can measure even the most challenging volatiles. The Cooperation Centre for Scientific Research Relative to Tobacco (CORESTA) specifies the TDL as the only sensor for accurate water activity in tobacco products.
Quicker Quality
Thanks to the TDL laser, measuring samples takes less than five minutes—a great difference compared to other instruments that take up to an hour. Save time, without sacrificing accuracy, no matter what ingredients are in your sample with AQUALAB TDL 2.
Easy to Use
Lightning fast results and low maintenance. TDL 2 is as easy to use as it is precise. No moving parts. No calibration required. Measurement-ready in just five minutes.
In the lead for 40 years
Since our founding in 1983, we’ve stayed laser-focused on moisture management science – and built the industry’s largest body of expertise on the topic.
Highly secure
Connect and sync if you need to. Stay offline and locked down if you don’t. Aqualab devices can sync data to any smart device – without being hamstrung if policies prohibit connectivity.
Compliance uncomplicated
Satisfying auditors – no matter the regulatory body – couldn’t be simpler. Aqualab instruments help you sync and secure data, manage users, and connect other devices with ease.
Any sample, always accurate
92% of the top 100 food companies use Aqualab devices. Throughout formulation, production and QA — from raw ingredients to final product and anything between.
Delivery time: usually ships within 2 business days
For a cheap ingredient, water can cause a lot of expensive problems in the food industry. The best way to understand water in your product is by learning about water activity (aw).
Caking and clumping are ubiquitous in the food and pharmaceutical industries. Where there is free-flowing powder, there will usually be lumps and clumps.
Quality, safety, stability, microbial growth and more – water activity affects so many facets of shelf life. We've assembled everything you need to know about how to make the most of it.