Water activity is an important factor in food shelf life and it is an indicator of the mobility of wataer from humid area to dry area.
There are two types of water in food.
One is the water combined with substance like protein and carbohydrate.
The other that is easy to move and evaporate is called ‘Free’ water. Water activity(Aw) is measured one hundredth of the relative humidity of the food surface.
Microbe can use only free water to grow and proliferate so to control shelf life, it is important to check how much free water is there in food.
Also this control step is an integral part of HACCP.
For example, jam has a high moisture content but the water activity is not so high because most the moisture is combined with the sugar. On the other hand, white bread does not use a lot of sugar or salt so the value of water activity increases considerably to around 0.96.
Features
- Accurate measurement with a sensor less susceptible to alcohol
- Easy replacement and calibration of the sensor (tool-free)
- Control of sensor deterioration due to acids by placing a sensor protection filter (option)
- Device storage of up to 100 measurement data; USB memory available (CSV output)
- Made in Japan
Reviews
There are no reviews yet.