Analytical News: Accredited water activity testing at AGROLAB Poland

Water activity is one of the most important quality parameters in the food and pharmaceutical industries. This characteristic, abbreviated aw, is the ratio of the partial vapour pressure over the test sample to the partial vapour pressure over perfectly pure water.

 

The water content of foodstuffs changes continuously and should be monitored during the production process, including drying, cooking, baking and package leakage control.

 

The level of aw determines the growth of micro-organisms, which is why it is so important in product development. Depending on the product, aw varies.

Our laboratory has successfully implemented a water activity determination and obtained accreditation.

 

We determine water activity using the PN-ISO 21807:2007 electrochemical method with an LOQ of 0.11 for products as:

  • Cereals and cereal preparations, bakery products,
  • Coffee, tea
  • Confectionery
  • Food concentrates
  • Spices and herbs
  • Fruit and vegetable preparations
  • Feedstuffs

 

Author: Anna Rutkowska (AGROLAB Polska); Translation: Deepl