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Water activity is by definition the free or non chemically bound water in foods and other products. The bound water cannot be measured with this method.
The free water in a product influences its microbiological, chemical and enzymatic stability. This is especially important in the case of perishable products such as foods, grain, seeds, etc. as well as in the case of medicines and other products of the pharmaceutical and cosmetic industries. If there is too much free water available, the foods spoil, and if there is too little water available, other product properties can be affected.
The table below shows typical growth thresholds below which the specified contaminant cannot replicate and therefore spoil the product. Control of water activity therefore has a significant impact on the shelf life of a product.
The measurement of water activity also supplies useful information on properties such as the cohesion, storability, agglomeration or pourability of powders, tablets, etc. or adherence of coatings.
Based on HygroClip digital technology for high performance and easy digital calibration, ROTRONIC water activity probes are suitable for almost any application. All water activity stations and probes incorporate temperature measurement as standard.
Water activity measurement stations measure in the range of 0…1 aw which equates to 0…100 %ERH and supply a digital output signal to interface with HygroLab and HygroPalm water activity indicators. Digital calibration can be performed with the help of these instruments, or with PC software. The HC2-AW and AW-DIO measurement stations have a large thermal mass. This means the probes react very slowly to temperature changes so that virtually no variations arise during measurement – especially when using the AW Quick function. The extremely small internal volume of the sensor chamber ensures humidity equilibrium is reached very quickly in the case of all products.
Water activity is by definition the free or non chemically bound water in foods and other products. The bound water cannot be measured with this method.
The free water in a product influences its microbiological, chemical and enzymatic stability. This is especially important in the case of perishable products such as foods, grain, seeds, etc. as well as in the case of medicines and other products of the pharmaceutical and cosmetic industries. If there is too much free water available, the foods spoil, and if there is too little water available, other product properties can be affected.
The table below shows typical growth thresholds below which the specified contaminant cannot replicate and therefore spoil the product. Control of water activity therefore has a significant impact on the shelf life of a product.
The measurement of water activity also supplies useful information on properties such as the cohesion, storability, agglomeration or pourability of powders, tablets, etc. or adherence of coatings.
Based on HygroClip digital technology for high performance and easy digital calibration, ROTRONIC water activity probes are suitable for almost any application. All water activity stations and probes incorporate temperature measurement as standard.
Water activity measurement stations measure in the range of 0…1 aw which equates to 0…100 %ERH and supply a digital output signal to interface with HygroLab and HygroPalm water activity indicators. Digital calibration can be performed with the help of these instruments, or with PC software. The HC2-AW and AW-DIO measurement stations have a large thermal mass. This means the probes react very slowly to temperature changes so that virtually no variations arise during measurement – especially when using the AW Quick function. The extremely small internal volume of the sensor chamber ensures humidity equilibrium is reached very quickly in the case of all products.
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