Your Karl Fischer result is within specification, yet the product still shows moisture-related degradation during stability testing. Two batches contain almost the same amount of water but behave differently over time, or a change in excipient improves stability even though the measured moisture content hardly changes. In other cases, a drying process continues to remove…
Soy sauce has been produced for centuries using salt, fermentation and carefully controlled formulations to create a product that is flavorful, stable and, in many cases, suitable for ambient storage. The same principle applies to many other Asian sauces, including fish sauce, hoisin sauce, teriyaki sauce, stir-fry sauces and sweet-and-sour sauces. What is changing is…
The chapter describes the dew point/chilled mirror method in detail, which can create the impression that chilled mirror technology is mandatory. However, the scope of the chapter is broader: it allows water activity to be determined using different suitable hygrometric technologies. This distinction is particularly important for pharmaceutical laboratories evaluating water activity instruments for use…
FAQ How should a sample be prepared for water activity testing? The sample should be representative of the product and prepared consistently for every measurement. Depending on the product, this can include breaking or crushing solid samples, creating a homogeneous portion or ensuring that multi-component products contain a representative ratio of each component. How much…
Dried fruit is simple to make. Producing it consistently is not. Drying fruit is one of the oldest preservation methods in the world. Remove enough available water and microbial growth becomes increasingly restricted, allowing products such as raisins, dates, figs, apricots, mangoes and cranberries to remain stable for months rather than days. What sounds straightforward…
For nuts, “drier is better” is not a good water-activity strategy At first sight, moisture control in nuts seems easy. Nuts are low-moisture foods. Keep them dry and they should remain crisp, stable and safe. In reality, nuts are one of the best examples of why water activity management requires more than simply pushing a…
When food manufacturers think about water activity, they often think about the finished product. Measuring the final water activity is essential for confirming shelf-life and product stability, but it may not tell the whole food safety story. Many products pass through high-moisture processing stages before they become shelf stable. Doughs, slurries, batters, fillings, and hydrated…
HOW TO CHOOSE A WATER ACTIVITY METER? When it comes to water activity instrumentation, there are lot of choices out there. The one that is best for you will depend on several factors. If you just want a number, there are cheap options that will give a number, but come with no support. If you…
1. Executive Summary By 2050, the world’s energy consumption is expected to increase by nearly 50%, posing a significant challenge for current battery technologies to grow sustainably and cost-effectively.1 Although lithium-ion systems still dominate the market, emerging chemistries such as redox flow, aluminum-air, and aqueous (water-based) batteries aim to address cost, safety, and environmental concerns.2-4…
Water activity is an important quality control parameter in many industries, especially when product safety, microbial stability and shelf life need to be evaluated. For QC teams, the key point is simple: a water activity result is only useful if it is measured with a suitable method, a reliable instrument and proper calibration standards. Why…
