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Effectiveness of Available Filters for an Electric Hygrometer for Measurement of Water Activity in the Food Industry
Author(s) -
POLLIO MARÍA L.,
KITIC DORA,
CHIRIFE JORGE
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb13121.x
Subject(s) - hygrometer , moisture , pet food , food science , water activity , environmental science , pulp and paper industry , chemistry , water content , humidity , engineering , physics , geotechnical engineering , organic chemistry , thermodynamics
The effectiveness of the filters available for the Novasina Hygrometer for measurement of water activity (a w ) in intermediate moisture foods, most of them suspected of being potential sources of sensor contamination, was investigated. Foods studied were apple preserve, chocolate topping, honey, milk jam, salted anchovy, intermediate moisture beef, raw ham, dry salami, smoked pork sausage, provolone and roquefort cheese, tomato ketchup, semimoist pet food, concentrated tomato paste and Worcestershire sauce. For most foods, the use of an adequate filter permitted an acceptable precision in a w measurement; however, neither of the filters studied allowed measurement of a w in the pet food containing propylene glycol.