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3._Lecture_3

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3._Lecture_3

Uploaded by

65y777kqgx
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Water Activity Measurement

techniques
Manometric method

 For this method, the comminuted sample is


evacuated in a desiccator for several minutes,
and after 1 hour the water vapour pressure in
equilibrium with the sample is measured by
means of an capacitance manometer.

 This method requires very accurate


temperature control.
Gravimetric method
 The water activity of food is determined by means of dried reference
materials.
 The dried reference material is equilibrated with the sample in an
evacuated desiccator, and any weight alteration in the reference
substance is then recorded.
 The water activity in the sample is calculated from the change in
weight and the known sorption isotherms of the reference substances.
 These methods are relatively easy to perform.
Psychrometric method
 The instrument is valuable for the measurement
of aw in cheeses, meats, preserves, butter, and
canned vegetables.

 The principle of the method is to use a


miniature hygrometer probe which contains
both ‘dry’ reference and a ‘wet’ sensor.

 The latter is exposed to the atmosphere above


the food sample after equilibration.
Hygrometric methods

 Salt method:
 The method is based on the fact that dried salt adhering to filter paper is
dissolved if the humidity of the surrounding air has reached a point equal to
the saturation humidity of the salt. If salts of different saturation humidities
are used, the aw level of a sample may be estimated.
Capacitive hygrometers
 In capacitive hygrometers the capacitance of a polymer capacitor in a
measuring chamber changes as a function of humidity.
 The measuring principle is based on a capacitor of very low mass
(rapid temperature adjustment) acting as a humidity sensor.
 The dielectric is a hygroscopic polymer, which has a thin permeable
sputtered layer of metal on both sides.
 Any alteration in relative humidity triggers a very rapid proportional
change in capacitance. The adjustment period for equilibrium
humidity in the measuring chamber is optimized by means of an
integral fan, the period being about 2.5 hours for foods.
Conductivity hygrometers
 With conductivity hygrometers, the measurement of
electric impedance of a liquid hygroscopic substance is
used for direct reading of the relative humidity or water
activity in foods.
 The liquid hygroscopic materials include salt solutions
or mixtures of various salt solutions. These sensors are
thus also called electrolytic cells.
 The principle on which these cells are based relies on a
very precisely defined tiny quantity of the hygroscopic
material sandwiched between a pair of electrodes
mounted on a support plate.
Conductivity hygrometers
 This substance tends towards equilibrium with the ambient humidity.
 The electrolyte produces a defined water vapour pressure at its surface, depending on
its temperature and water content.
 If there are differences between this water vapour pressure and that in a test chamber,
there is a water vapour exchange until the two pressures are identical.
 The water content of the electrolyte thus changes, depending on the temperature and
water vapour pressure in the monitored surroundings, that is as a function of the
relative humidity of the air or, in equilibrium, of the aw level of a food.
Dew-point hygrometer

 A dewpoint hygrometer for determining


the water activity of various foods.
 It determines the water activity of a food
sample by measuring the sample
temperature and the dew point temperature
of air in equilibrium with the sample.
 The sample temperature is measured with
a small thermopile sensor.
Thermometric technique

 The freezing point of a food is closely linked in a physical/chemical sense with the
water activity of the product.
 All those processes in a product that reduce the water activity also lower the
freezing point of the food. The point at which foods begin to freeze can be
measured and from this the aw level can be calculated.
 The measuring system includes an electronic indicator module with a
microprocessor, a cylindrical sample chamber and a Peltier-cooling box at a
temperature of approximately -50ºC.
 The higher the water activity of the sample, the shorter the measuring period. It is
between about 8 and 30 minutes with an aw range from 0.999 to 0.80.
Thank you

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