Find out how 12 top jerky brands rate with respect to water activity, pH, moisture content, and overpack/underpack. Get insights on how to control moisture and weight to increase yield and maximize profit.
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.
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?
Learn why water activity is an ideal preventive control under FSMA, working in HARPC risk-based programs to prevent microbial growth.
How do you decide which excipient will work best for your product? There are many factors to consider.
Watch a shelf life experiment from beginning to end, and streamline your approach to Identifying and tracking potential modes of failure.
Compared to most techniques that look at powder stability, a DDI (dynamic dewpoint isotherm) curve is a simple, straightforward approach.
Sample prep really does make a difference to the speed and accuracy of your water activity readings.
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.
Get a roadmap to get from simply taking water activity readings to actually determining shelf life.
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.
Learn improved strategies and protocols for low-moisture pasteurization.
Water activity and pH work synergistically, with their combined effects being more powerful at control than their individual effects.
Wendy Ortman, METER research scientist, and Ian Fretheim, Café Imports, discuss the role of water activity in coffee quality.
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.
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.
Dr. Brady Carter, METER’s Director of Food Science, shows how water activity influences the quality and shelf life of candy and confectionery products.
How to use water activity in pharmaceutical products to control pill stability and extend shelf life.
Dr. Brady Carter, METER’s Director of Food Science, shows how water activity influences the quality of snack foods
Dr. Brady Carter, METER’s Director of Food Science discusses how water activity influences the quality and shelf life of beef jerky.