The application of Guanya brand GYW-1 water activity meter in food industry

Why do you need to control the water activity of food?

Each microbial organism has the lowest, best, and highest water activity for its growth. Yeasts and molds can grow under low moisture, but 0.85 is a safe limit for pathogen growth. 0.85 is derived from the lowest water activity of the toxin produced by S. aureus.

Foods with a water activity above 0.85 require refrigeration or other measures to control pathogen growth. Foods with a water activity of 0.60 to 0.85 are medium-moist foods that do not require refrigeration to control pathogens, but have a limited shelf life due to spoilage caused by major yeasts and molds. For most foods with a water activity below 0.6, there is a longer shelf life and no refrigeration. These foods are called low moisture foods.

Water activity of common foods

Some examples of higher moisture foods (water activity above 0.85):

Most raw meat, fruits and vegetables are high moisture foods (water activity above 0.85). It is worth noting that bread is considered by most to be a dry, shelf-stable product. In fact, it has a very high water activity, it is only because of multiple barriers of pH and water activity, it is safe, and mold is easier to grow than pathogens, in other words, it grows mildew and becomes green before it becomes dangerous. Some unique flavors such as soy sauce look like high-moisture products, but because of the combination of salt, sugar or other ingredients, their water activity is very low, and their water activity is around 0.80. Because the water activity of jams and jellies can satisfy the growth of yeasts and molds, they need to be slightly heated before packaging to kill the yeast mold to prevent spoilage.

Some examples of medium moisture foods (water activity between 0.60 and 0.85):

Products with completely stable shelves or low-moisture foods (water activity below 0.60) such as:

Therefore, food can be divided into three categories according to its water activity. Some medium and low water activity foods are natural low water activities, such as molasses and flour. Other medium and low water activity foods, such as oysters, kippers, strawberry jam, biscuits, soy sauce and noodles, are beginning to be high-moisture foods, and after processing, water activity is reduced.

The application of Guanya brand GYW-1 water activity meter in food industry

The Shenzhen Guanya GYW-1 water activity meter incorporates a number of new technologies to achieve a more accurate, faster and more convenient water activity detection. The water activity meter has excellent measurement accuracy and fast measurement speed. It only takes 10 minutes at the earliest. Intelligent software, automatic compensation of environmental parameters does not require daily startup correction, imported high-precision sensor, long service life and high precision. Products are widely used in the development, quality control, production and storage of food, pastry, feed, cosmetics, pharmaceuticals and other industries.

Water activity is an important parameter in the food and pharmaceutical industry. It refers to the energy state of water in the product, the degree of moisture in the product that can be utilized by microorganisms, and the basic data of enzyme and microbial growth. Water in products, such as food, is limited to different ingredients such as protein, salt, and sugar. These Russian chemical-bound waters do not affect microorganisms. The more water that is bound, the less water vapor that can be evaporated. Therefore, the water content in the product is not equal to the water vapor partial pressure on the surface. The equilibrium relative humidity is necessarily large, and the microorganisms must be more active. Water activity has a great influence on product stability (resistance to microorganisms, fragrance retention), and has an important influence on powder agglomeration, chemical stability, and physical properties such as paper size.

Principle of GYW-1 water activity meter :

The water activity meter has excellent measurement accuracy and fast measurement speed. It only takes 10 minutes at the earliest. Intelligent software, automatic compensation of environmental parameters does not require daily startup correction, imported high-precision sensor, long service life and high precision. With the actual measurement method, one measurement is sufficient, and it is not necessary to predict the material water activity value, and it is corrected by a suitable standard solution. Continuous measurement can be performed while measuring different samples without recalibration or placing the sensor for a few minutes. The measured object is unrestricted, and the solid, liquid, block, and powder can be measured. The self-sealing structure is adopted to avoid the rollover problem caused by the rotary seal. LCD Chinese character display makes the operation process more intuitive, Chinese menu, easy to operate, printer output, which is conducive to saving data and ensuring that measurement results will not be lost.

Shenzhen Guanya GYW-1 type water activity meter technical indicators:

(1) Power supply voltage: AC 100~240V (47~63Hz)

(2) Working environment: temperature 0～50°C

Humidity 0～95%RH

(3) Measurement range: temperature 0 ~ 50 ° C

Activity 0.000 ~ 0.990

(4) Measurement accuracy: temperature ± 0.2 ° C

Activity ±0.015 (@25 °C)

(5) Repeatability: ≤0.005

(6) Resolution: 0.001AW

(7) Measurement time: 10-15 minutes for normal samples (maximum 60 minutes)

(8) Measurement channel: single channel

(9) Calibration method: Automatic calibration (correction value compensation) Standard saturated salt solution

(10) Display mode: large touch color screen 800×480 DOTS

(11) Display speed: display curve in real time

(12) Mode of operation: touch

(13) Output method: micro printer

(14) Communication method: RS232

(15) Power consumption: 10~20W

(16) Dimensions: 300mm × 260mm × 150mm

Amino Acid

Another important function of amino acids is to provide energy to the human body. Normally, a healthy body on a general diet will use carbohydrates as its main fuel, but when the main source is depleted due to strenuous exercise, protein and amino acids can be used as a last resort. Amino acids also play an important role in food taste. Protein doesn't have much taste, but each amino acid has its own taste, and combining them is one of the important factors that define the taste of food

Amino Acid,Asn Amino Acid,Leucine Powder,Food Grade L-Tryptophan

YT(Xi'an) Biochem Co., Ltd. , https://www.ytherblifes.com