Food quality assurance is key. As a bar manufacturer, water activity is the primary metric we use for shelf life testing.
What if you could create an isotherm in just 48 hours? The VSA does that and more.
A step-by-step guide to help you figure out the exact packaging your product needs for maximum quality and profit.
The correlation between water activity and critical safety and quality factors that existsin the unfrozen state does not exist in the frozen state.
Become an AQUALAB 3 certified user by watching this 15 minute training video and passing the certification test with a score of 80% or better.
Water activity 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 more about the science that makes water activity measurements so powerful.