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Dynamic Isotherms vs. Static Isotherms: Which is better?


DecagonSponsored by Decagon Devices, Inc.

10:00 – 11:00 a.m. Central

*Free for IFT members and includes on-demand recording - This live webcast has a capacity of up to 1,000 attendees and registration is first come, first-serve.

Moisture sorption isotherms provide valuable information about product quality and stability. However, they are often considered too time consuming to be useful to food R&D groups. Automation using the Dynamic Vapor Sorption (DVS) method has helped speed up static isotherm generation. In addition, the recent introduction of dynamic isotherm methods such as the Dynamic Dewpoint Isotherm (DDI) method has sparked interest due to its speed (test time days) and high resolution.

The question of which method is better naturally arises. This webcast will compare and contrast DVS and DDI methods and then provide examples of why the methods complement each other, suggesting that to be most effective, a moisture sorption instrument should be capable of doing both methods.

Learning objectives:

Intended Audience(s): Product Developers; Company Management; Sales & Marketing Personnel; Plant Production Personnel; Quality Assurance Managers and Supervisors; Food Safety Specialists; Product Manufacturers; Research Staff; Regulators; Academics; Students
Learning Level(s): Beginner, Intermediate, and Advanced
Non-Member Registration Fee: $49
Member Registration Fee: FREE
Student Registration Fee: FREE
Presentation Date: 05/25/11 10:00 AM
Duration: 60 Minutes


Dr Shelly J Schmidt
Professor of Food Chemistry
Univ Of IL Urbana Champaign

Brady Carter
Research Scientist
Decagon Devices, Inc.

Sharon W McCabe