METHOD FOR DEFINITION OF FOOD PRODUCTS WATER ACTIVITY

摘要

FIELD: food industry. ^ SUBSTANCE: one preliminarily dries air in the active channel and in the hermetically sealed chamber with the help of the auxiliary channel. The product under analysis is placed inside the preliminarily dried chamber. Dry air is blown above the product under analysis with air humidity at the chamber inlet and outlet measured. One maintains a balanced relative air humidity and calculates water activity with account for the balanced relative air humidity from the formula. ^ EFFECT: high accuracy of measurement and simplification of the water activity definition process; possibility to define the above index with different food products including those having a low weight moisture content. ^ 1 tbl, 2 ex