Water activity meter

Developing food products

Medway Food Innovation Centre, University of Greenwich

General description

Water activity is an important parameter in evaluating the shelf-life and safety of all types of food. There are certain water activity thresholds that defines whether microbial, enzymatic, and chemical reaction can happen in a food product.

Technical description

Water activity (aw) is the partial vapor pressure of water in a solution divided by the partial vapor pressure of pure water and it is reported between 0 and 1 (or 0-100%). Water activity is indirectly related to the moisture content; so foods with similar moisture content can have different water activities. Our water activity meters can measure the aw of a wide range of food products.

Use: Product analysis (e.g. fat/texture)

Location: Chatham Maritime, Chatham, Kent, ME4 4JB