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Why Isotherms

  • Categories

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    • Food & Dairy
      • Microscopy
      • Test Kits
        • Allergens
      • Colour Analysis
      • Data Acquisition & Logging
      • Milk Analysis
      • Modified Atmosphere Packaging / Gas Flushing
        • Consumables
        • Gas Mixers
        • Gas Analysers
        • Leak Detectors
        • MAP Seminar Feedback
        • MAP-Audit- NEW
        • On-Line Analyzers
        • Servicing and Calibration
      • Near-Infrared (NIR)
      • pH and Temperature
      • Refractometry & Density
      • Stirring & Mixing
      • Viscosity & Rheology
      • Water activity / Moisture
      • Weighing Solutions
    • Grain
      • Grain Applications
        • Grain Collection
        • Breeding
        • Flour Milling
        • Oil Seed Milling
        • Ethanol Production
        • Malting
        • Feed Milling
        • Aquafeed
        • Petfood
        • Starch Production
        • Food General
        • Sugar Production
        • Dairy
        • Snackfoods
        • Tobacco
      • Dough Rheology
      • Grain Falling Number
      • Gluten Determination
      • Handling and Sampling
      • Protein & Moisture
        • Bench Top / In-line
        • Hand Held / Portable
          • Grain, Seed & Others
          • Hay, Grass & Silage
          • Other Products
        • IM 9500 NIR analyzer
        • Inframatic 9140
        • Laboratory / Research
    • Feed
      • NIR-Feed
      • Water Activity & Moisture
      • Weighing Solutions - Feed
    • Soil, Science & Environment
      • Soil - Instant Data Acquisition
      • Soil - Moisture
      • Soils & Environmental
      • Soil - Water Potential
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Home > Feed > Water Activity & Moisture > Why Isotherms
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The Problem

Every food manufacturer has to ask: how long before my product molds, gets soggy, goes stale, becomes rancid, cakes, clumps, crystallizes—in short, becomes unacceptable? What can I do to preserve and extend the shelf life of my product?

Moisture Sorption Isotherms

One key to answering that question lies in an energy status picture of the product—its moisture sorption isotherm. A moisture sorption isotherm is a graph showing how water activity changes as water is adsorbed into and desorbed from a product held at constant temperature. Isotherms provide the specific data you need to: (click on links below)

Make component mixing models

Set QA/AC specifications

Define critical control points

Do packaging calculations

Predict the effects of temperature abuse

(click on any of the above to learn more) High-resolution isotherms can determine monolayer value and allow formulation for maximum shelf life. They can even pinpoint exact water activity values for caking and clumping, glass transition, deliquescence, protective coating/layer permeability, and hygroscopicity.

Isotherms provide information for the following:

-Make component mixing models
-Set QA/AC specifications
-Define critical control points
-Do packaging calculations
-Predict the effects of temperature abuse

Vapour Sorption Analyser (VSA)

High-resolution isotherms can determine monolayer value and allow formulation for maximum shelf life.
They can even pinpoint exact water activity values for caking and clumping, glass transition, deliquescence, protective coating/layer permeability, and hygroscopicity.

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