The shelf life of dried food in the food industry can be determined using several methods. The first step is to identify factors influencing product stability: temperature, light, humidity, oxygen, and the amount of free water. The next step involves conducting stability studies, which monitor how these factors affect product stability over time. These studies help determine how different environmental and storage factors impact the shelf life of the product and provide guidelines for improving stability.
Free water in a food or pharmaceutical product is the amount of water that is not chemically bound to molecules in the product. This water can freely interact with other chemicals and microorganisms, leading to product degradation. Free water (aw) is a part of the total water content in a given product (moisture). Simply knowing the moisture content is not sufficient to understand the potential stability risks. Direct measurement of water activity is crucial for determining the shelf life of the product.
Dew point: the most reliable method of measurement.
The dew point method is recommended for measuring free water.
A water activity measurement device that uses the dew point as a measurement method offers several advantages compared to other measurement methods. Some of these benefits include:
Accuracy: The dew point is a highly precise measure of the amount of water contained in the product. This is because the dew point is directly linked to the actual amount of water naturally released from the product and stabilized within the analytical cell.
Speed: The dew point method operates very quickly, making water activity measurement devices that use this technology ideal for industrial applications requiring fast and reliable results.
Wide range of applications: The dew point is a universal measure of water content, meaning that this type of device can be used for various products, including those containing gases or being volatile or in solution.
Safety: The dew point is a non-invasive measurement of the amount of water in the product, meaning that the product is not altered or damaged during measurement.
In short, a water activity meter using the dew point measurement method offers high accuracy, fast data collection, and a wide range of applications, making it an ideal choice for the food industry and other industrial applications requiring reliable measurement of free water content.
Waterlab, a free water (aw) meter designed and manufactured in Italy by Steroglass, provides a solution for determining the shelf life of these products. The dew point method makes it the most efficient meter for measuring the water activity of dried food or pharmaceutical products. Additionally, this meter offers fast analysis, wide application, and a high level of safety, making it ideal for industrial purposes where quick and reliable water activity analysis is required.
In summary, stability studies, water activity measurement, and result analysis are crucial steps in determining the shelf life of dried food or pharmaceutical products. Utilizing the Waterlab meter, based on the dew point method, can provide precise and rapid results, ensuring that products are safely stored and reliably durable. More information about Waterlab can be found HERE.
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