Different products & applications, as well as preferred test methods, determine which Novasina product best suits your purpose. Whether it be a water activity meter for quality control/assurance or an on-line production or a process climate monitoring system for storage, ripening cellars, production facilities, clean rooms or in HVAC, we have the solution for you.
Learn more how Novasina can add benefit to your application:
Most common quality issues in pharmaceuticals are linked to decomposition of API (Active Pharmaceutical Ingredient) or by water migration between shell and filling of a soft or hard gelatine capsule. Performing a water activity measurement provides you reliable and important information about the status of free water in your product and its impact on quality and stability of ingredients in the final product. Control of water activity is therefore appropriate for quality control but also supports product development as well, if new formulations are to be created.
In clean rooms, air relative humidity, temperature, differential pressure and air-borne particles are crucial climatic parameters to be closely monitored and regulated. Precision and reproducibility of measurements are also important requirements. In addition, the measured values need to be hysteresis-free. Only with high quality measurement instruments is it possible to enable air humidification and dehumidification control systems to avoid over- or undershooting. This will also improve the cost efficiency in the preparation of clean air and in the maintenance of clean rooms.
Water in cheese plays a major role when it comes to properties of cheese paste, desired microbiological metabolism processes which take place during cheese ripening. The influence of water activity and water content to the quality of cheese is rather complex, not only because of the chemical composition but also due to changing inner environments during ripening. Greatest importance herewith is the salt solution treatment which regulates water activity by salt ingress and a series of organoleptic and sensory properties. In addition, water activity is a key factor for non-cooled tinned food where alcohol is added for preservation and to decreased water activity levels.
The storage of the individual ripening process is a fundamental part of cheese production. Climatic conditions such as temperature and relative humidity are among the most important parameters, which are responsible for taste and appearance of the cheese wheels. For this reason it is recommended to use specific humidity sensors, which allow linear and fast response times, also at high humidity levels. Furthermore they should be resistant against ammonia contamination, which is a typical outgassing volatile during cheese ripening processes.
The use of water activity in chocolate industry is multifaceted but have mainly two goals: Ensure microbial safety and avoid water migration which can spoil texture and taste. It starts in R&D where raw materials are carefully selected to align water activity levels within the product by specific formulations or implementation of edible barriers to avoid water migration. On the other hand, use of water activity measurement in production areas is also common, either for intermediates (ganache) or final product to get an idea about risk of microbial growth.
As versatile pet food is, so are the problems this industry is struggling with. It is a thin line between preventing microbial growth due to elevated water activity value and unacceptable product texture due to too low aw-values. In addition, every manufacturer wants to leave as much water as possible in the product to profit economically but without putting himself on the line. One of the main reasons, why water activity is a widely accepted parameter in this industry sector.
To prevent contamination during silicon-wafer production, differential air pressure in the micro-environments should be precisely monitored. Even at this stage, the smallest pollution particles on the sensitive wafer surface can render the chip unusable. To reach the required low over-pressures in the micro-environments, specialized measurement instruments with the best resolution and stability are essential.
The relative air humidity in the spinning process is one of the most important climatic parameters for stable production. At this stage minor deviations in air humidity can cause a break of the thread. Due to the complexity and automation of the spinning and weaving machines, climatic instabilities could lead to lengthy and cost-intensive restarting of the processes.
In varnish processes, relative humidity is required to achieve an ideal mixing ratio of the colour components and an optimal colour distribution and adhesion. Therefore, in order to obtain a stable climate in the varnishing environment, humidity needs precise regulation. Because of the challenging volatiles used during the varnish process, special sensors or protective filters are required.