Instruments for Moisture & Water Activity Determination

FOOD SAFETY & QUALITY

Food Technology Magazine | Article

Neil Mermelstein

Neil H. Mermelstein

How much moisture is present in a product (the moisture content) and how much of it is available to microorganisms to use for growth (the water activity) are important measurements in the food industry. J. Peter Clark’s October 2009 column and my November 2009 column provided in-depth coverage of these issues. This column contains up-to- date information about the instruments that suppliers offer for measurement of moisture content and water activity.Metrohm analyst adds a sample to the recently introduced 885 Compact Oven Sample Changer for KF titration for moisture determination. The sample is heated in an oven, and a carrier gas transfers the released water to the titration cell, where it is then determined by Karl Fischer (KF) titration. Because only the water enters the KF cell and the sample itself does not come into contact with the KF reagent, unwanted side reactions and matrix effects are eliminated.

Determining Moisture Content
The moisture cont…



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About the Author

IFT Fellow
Editor Emeritus of Food Technology
[email protected]
Neil Mermelstein

In This Article

  1. Food Sciences
  2. Food Microbiology
  3. Food Processing & Packaging
  4. Processing Equipment

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