Events
Water activity 101: Master the basics
Water activity is not an intuitive concept for most people. But once you understand it, it gives you a lot of power to control moisture in food. Preventing microbial growth is just the start.
Solving the challenge of a high-turnover, low engagement workforce: 5 ways data helps you deliver results
Measure yield in real time to find and attack waste
What if you could use three inputs—measurements you likely already collect—to directly calculate food manufacturing waste? And what if those numbers were visible in near-real time?
Water Activity and FSMA
Learn why water activity is an ideal preventive control under FSMA, working in HARPC risk-based programs to prevent microbial growth.
Maximize Excipient Effectiveness in Pharmaceutical Products
How do you decide which excipient will work best for your product? There are many factors to consider.
Examining Simplified Shelf Life Testing Methods
Watch a shelf life experiment from beginning to end, and streamline your approach to Identifying and tracking potential modes of failure.
Simplify Your Approach to Product Stability Analysis in Powders
Compared to most techniques that look at powder stability, a DDI (dynamic dewpoint isotherm) curve is a simple, straightforward approach.
Insider Sample Prep Strategies for Faster, More Accurate Readings
Sample prep really does make a difference to the speed and accuracy of your water activity readings.
Water Activity 301: Water Activity and Physical Properties
Go beyond the basics and explore how moisture sorption isotherms allow you to determine when physical changes like loss of texture, caking, clumping, and moisture migration will end shelf life.
Water Activity 201: Specifications and Shelf Life
Get a roadmap to get from simply taking water activity readings to actually determining shelf life.
Water Activity 101: Fundamentals of Water Activity
Whether you’re a lab tech, quality manager, research scientist, or student, a strong understanding of water activity basics can help you make better decisions and better measurements.
Understanding the Effects of Water on Thermal Inactivation of Salmonella in Low Moisture Food Systems
Learn improved strategies and protocols for low-moisture pasteurization.
Water Activity and pH: Working Together for Product Safety
Water activity and pH work synergistically, with their combined effects being more powerful at control than their individual effects.
The Role of Water Activity in Coffee Quality
Wendy Ortman, METER research scientist, and Ian Fretheim, Café Imports, discuss the role of water activity in coffee quality.
Predict Packaging Performance
Packaging is one of the weakest links in a product’s shelf life. An effective package can maintain a product’s water activity regardless of storage humidity.
Water Activity in Syrups, Sauces, and Jams
Dr. Brady Carter, METER’s Director of Food Science, shows how to use water activity and pH to control the quality and shelf life of syrups, sauces, and jams.
Water Activity and the Quality of Candy and Confectionery Products
Dr. Brady Carter, METER’s Director of Food Science, shows how water activity influences the quality and shelf life of candy and confectionery products.
The Story of a Pill–Starring Water Activity
How to use water activity in pharmaceutical products to control pill stability and extend shelf life.
Water Activity and Quality of Snack Foods
Dr. Brady Carter, METER’s Director of Food Science, shows how water activity influences the quality of snack foods
Unlocking the Secrets of Beef Jerky with Water Activity
Dr. Brady Carter, METER’s Director of Food Science discusses how water activity influences the quality and shelf life of beef jerky.