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.
The beauty of water activity is that you actually know when it’s done–done right–and you can dry to that exact point every time.
Shelf life testing can be expensive. Not testing can cost a lot more. Learn how water activity measurements can make shelf life prediction affordable.
Step-by-step guide to lowering water activity using humectants. Predict final water activity before mixing the first batch.
If you measure the water activity of any material, you will know which bacteria, molds, or fungi can grow on and in it.
Become an AQUALAB 4TE certified user by watching this 15 minute training video and passing the certification test with a score of 80% or better.
Become an AQUALAB TDL certified user by watching this 15 minute training video and passing the certification test with a score of 80% or better.
Water activity’s usefulness as a quality and safety measurement was suggested when it became evident moisture content could not adequately account for microbial growth fluctuations. Water activity is a measure of the energy status of the water in …
Learn everything about how water activity can increase your profit and improve product quality and safety—all in one place.
Water activity is derived from fundamental principles of thermodynamics and physical chemistry. As a thermodynamic principle, there are requirements in defining water activity that must be met. These requirements are: pure water (aw = 1.0) is the …
Water activity, not water content, predicts how water will migrate within a product. Knowing the water activity of discrete ingredients can help determine how to process them.
Over-processing food products can cause losses in taste, texture, and ultimately, profit. Hurdles allow milder forms of food preservation while keeping products safe.
There is an ideal range of water activity–a sweet spot–that maximizes texture and quality. When texture is important, water activity is the most powerful way to measure and monitor moisture.
Powders exposed to moisture take on water vapor, stop flowing, and manufacturing becomes a mess. These 3 simple steps will prevent caking and clumping.
Because water activity is a measure of the energy of water in a product, it affects how quickly lipid oxidation reactions proceed.
Correct sample preparation will yield more consistent and reliable water activity readings.
Water activity and pH work synergistically, with their combined effects being more powerful at control than their individual effects.
While moisture content is simple in theory, it is actually a difficult and complex process to obtain an accurate, repeatable measurement. Here’s why.
Predictive modeling is often done through a series of complicated equations, but there is a simpler way.
Water activity measures the energy status of water in a product. Energy status is a better way to predict and evaluate moisture-related reactions that damage pharmaceutical products
Find the ideal water activity range for your pet food product that maximizes profit, nutrition, and tastiness while keeping it safe from microbes and mold.
Seeds stored at the correct moisture remain viable for years. Water activity is the best way to define and monitor safe storage conditions for seeds.
Water activity can act as a secondary hurdle to microbial growth in sauces and dressings, allowing gentler forms of preservation.
Water activity offers a better way to measure moisture during the curing of tobacco and allows QC/QA to deliver a more consistent product.
If plastic parts are injection-molded with resin that has too much moisture in it, ugly-looking or brittle parts can result. Water activity may help solve this problem.
There is a common misconception that low-moisture foods are safe because they don’t support the growth of microorganisms. Recent events have proven this assumption wrong.
Controlling water activity can stop caking and clumping by identifying water activity levels that cause problems.
Ethanol producers can boost efficiency, save money, and ensure the quality of their product by using water activity.
Simply knowing the total amount of water by Karl Fischer may not be the most effective method for understanding the effects of water on safety and stability. Water activity is an alternative water measurement that provides essential information …
For nuts and dried fruits, moisture mistakes are painful–too much water means mold, too little means lost profit and quality issues.
Measure water activity to know whether or not your snack food product is safe–and to set specs that solve texture and lipid oxidation problems.
The growing recognition of measuring water activity is illustrated by the U.S. Food and Drug Administration’s incorporation of the water activity principle in defining safety regulations. We’ve provided a reference to U.S. government safety …
Getting the moisture measurement right is critical for nearly every confectionery product. Water activity is the most powerful way to measure and monitor moisture in candy and confectionery
Everything you need to know to perform simplified shelf life testing with water activity—increase profit and improve your product’s quality, and safety, without breaking your budget.
Products like tea (1-2% moisture) have so little water in them that loss-on-drying methods aren’t very precise. Water activity can give a lot more information.
List of scientific publications where various types of AQUALAB water activity meters were used to obtain water activity data.