Water activity (aw) is one of the most critical factors in determining quality and safety of the goods you consume every day. Water activity affects the shelf life, safety, texture, flavor, and smell of foods. It is also important to the stability of pharmaceuticals and cosmetics. While temperature, pH and several other factors can influence if and how fast organisms will grow in a product, water activity may be the most important factor in controlling spoilage. Most bacteria, for example, do not grow at water activities below 0.91, and most molds cease to grow at water activities below 0.80. By measuring water activity, it is possible to predict which microorganisms will and will not be potential sources of spoilage. Water activity--not water content--determines the lower limit of available water for microbial growth. In addition to influencing microbial spoilage, water activity can play a significant role in determining the activity of enzymes and vitamins in foods and can have a major impact their color, taste, and aroma. It can also significantly impact the potency and consistency of pharmaceuticals.
Battery operated portable indicator with two probe inputs for two simultaneous measurements
HC2-AW probe for the measurement of product samples
AwQuick Mode - accelerated water activity measurement in typically 5 minutes
AwE Mode: conventional water activity measurement with automatic detection of equilibrium
Automatic indication of the end of measurement with acoustic signal and symbol on display
Saves automatically each end result to an internal memory (up to 250 values per probe input - the saved data can be downloaded to a PC with the optional HW4 software)
Data logging function (5,000 water activity and temperature data pairs for each probe input)