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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).
Water activity (aw) is directly related to the microbial susceptibility of food products and is correlated with many of the reactions that end shelf life in foods. Learn why water activity measurements in food are so powerful.
Lightning-fast total moisture analysis to tighten process control and boost quality. Combine moisture content and water activity in one device.
Fast. Precise. Reliable. Meet the renowned instrument that brought water activity to the business world.
Precise aw readings in minutes — even on volatile samples that cripple other instruments.
Combining water activity and pH to prevent microbial growth creates a powerful synergistic effect. Here’s how to maximize efficiency and safety when doing so.
Step one is learning that water activity measurements are key to making shelf life predictions. Step two is learning how to do it yourself.
Join Dr. Brady Carter for a more in-depth look at how to interpret moisture sorption isotherms and determine when physical changes will end shelf life.