AquaLab introduces new water activity analyzer

Different ingredient and food types have water activity thresholds below which microbial activity is inhibited. Above this level, there is a significant risk that the ingredient or food product can become unsafe. For example, by maintaining the water activity below 0.91 aw in products such as cheddar cheese, cured meat or bread, it is possible to inhibit the growth of microorganisms, including salmonella, clostridium botulinum and some moulds.
Traditional methods for analyzing water activity require samples to be taken and sent to an in-house or third party laboratory for analysis, with results obtained within hours or days. Fortunately, for producers of ingredients and food products, the robust AquaLab Series 4TE water activity analyzer is a simple, quick and cost-effective way of measuring the water activity in a quality assurance laboratory, goods-in inspection department, storage area or alongside the production line.
An AquaLab system can be used for checking ingredients, end products or as a critical control point within a HACCP (Hazard Analysis and Critical Control Point) programme. Some food manufacturers also find the AquaLab is invaluable during the development of new products and/or packaging.•