Portable Instrument for determination of water activity (aw value) of food with data log functions. Suitable for measuring material like butter, fruit mix, spices, mushrooms, flour, biscuits sausages and many more. UKAS calibration included.
The VWAM-01 Water Activity Meter enables the quick and easy determination of the water activity. Furthermore, due to the large sample volume of the water activity measuring chamber, higher quantities can be measured within a short period of time. This enables a higher number of taken random samples.
The simple handling guarantees a cost-saving and faultless process of measuring the activity of water value of food.
Water activity is an important factor affecting the stability of powders and dehydrated products during storage. Controlling water activity in a powder product maintains proper product structure, texture, stability, density, and rehydration properties.
Water activity explains how the water in your food will react with microorganisms. The higher the water activity, the faster microorganisms like bacteria, yeast and mould can grow on your food. However, once you're below a set limit, only non-harmful microorganisms can grow. Lower the water activity even further and barely any microorganism will be able to grow and spoil your food.
Please note that Water Activity Meter is not suited for juices (syrup), acidic food like vinegar or food and beverages containing alcohol.
Water Activity Meter kit includes:
- Humimiter Water Activity Meter with case and rubber protection.
- Activity of water value measuring chamber & moisture + temperature sensor with 2m cable
- 2 screw glasses 186ml.
- 2 screw glasses 245ml,
- 4 twist-off caps,
- Certified calibration ampoules,
- Factory calibration certificate.
Key Benefits:
- Relative humidity, absolute humidity, dew point, equilibrium moisture content, aw-value
- Long stable humidity sensor
- Online-function, Hold function, manual data memory
- Automatic datalog for up to 10,000 logs with measuring point report
- User programmable characteristic curves for calculation of equilibrium moisture content
- Analysis on the PC and printer available
- Optimal documentation of your quality
- Rapid conditioning due to integrated fan regulating the air circulation.
The water activity influences the following characteristics of a product:
- Microbiological stability
- Chemical stability
- Enzymatic stability
- Colour, taste and nutritional value
- Content of proteins and vitamins
- Stability of composition
- Shelf life
- Storage and packaging
| Measuring range | 0.03 to 0.98 aw | Resolution | 0.001 aw |
|---|---|---|---|
| Calibration | 0.10 to 0.80 +/- 0.01 aw, 0.00 to 0.10 and 0.80 to 0.98 +/- 0.04 aw (at 25°C) | Temperature range | 0 to + 50°C, calibration +/- 0.5°C (at 25°C) |
| Measuring range of relative humidity | 0 to 100% rh, resolution: 0.1% rh | Temperature | Can be set to °C or °F as required |
| Dew point | -55°C to + 60°C, resolution 0.1°C, -67°F to 140°F | Absolute humidity | 0 to 130 g/m³, resolution 0.1 g/m³ |
| Equilibrium moisture content | 2% to 30%, resolution 0.1% |
