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ISO 9001:2015

ISO 9001:2015 certified into the second half of the year. 


Topics: Aktuelles

IFT 2018 - Meet our water Activity specialists in Chicago

IFT’s Annual Event and Food Expo is one of the largest events of its kind bringing together science of food professionals from around the globe representing all segments of the science of food profession—research and design, ingredients, safety and quality, technology, equipment, processing, packaging, manufacturing, suppliers and buyers, policy makers, and academics—all converging with the intention to inspire and transform collective knowledge into innovative solutions to help advance our planet’s food safety, nutrition, and sustainability.

Experience the newest products, latest trends, and cutting-edge innovations at IFT18. Be immersed in the industry’s largest collection of food ingredient, food safety & quality, technology, equipment, processing, and packaging suppliers, all assembled under one roof to help you be the first to learn and see what’s next in the science of food. It’s the only place where you can meet face-to-face with over 1,000 exhibiting companies on the forefront of the latest global food trends, and the see firsthand, the products designed to address them.

Topics: Wasseraktivität Aktuelles

How To: Change the measurement sensor of a LabMaster-aw neo

To ensure proper function of your LabMaster-aw neo, it is inevitable that the measurement sensor works as intended. But when is a sensor change needed and how is that done?

The sensor in your aw meter will lose its measuring capabilities over a life cycle of 3-5 years. These 3-5 years are depending on the amount of measurements you go through and the applied measurement temperature. Note that chemical protection filters must be used and exchanged once saturated once sample contains volatile compounds as glycerol, polyethylene glycol, acetic acid, strong aroma etc.. Otherwise, life cycle will be shortened remarkably.

Use the SAL-T standards included in delivery to check, if your LabMaster-aw neo is in perfect shape. This verification is recommended to be done regularly (weekly or biweekly). Best practice is a verification tolerance of +/- 0.005 aw but you can set the limit according to internal rules or however you think is best for your accuracy and repeatability needs. As the SAL-T standards contain RFID identification, this check is proceeded automatically and fool-proof.

If verification is out of tolerance, a calibration at 2 points is required at least. If a chemical protection filter is installed, monitor the calibration interval. If verification fails more often and thereby calibration needs to be performed more frequently, it is an indication that the measurement sensor is contaminated and chemical protection filter needs to be replaced. 

For detailed information about verification and calibration of your LabMaster-aw neo, please refer to the operating manual or contact your local Novasina distributor. Contact details can be found here.

Sensor's end of life-time is indicated if a calibration at a specific point cannot be performed anymore. In this case, the sensor drift became to much and it is time to say good-bye to the installed sensor and hello to a new one. But first make sure if used SAL-T standards are in perfect conditions!

Once you got the new sensor for your LabMaster-aw neo, learn how to replace it by watching the video below:

Topics: Wasseraktivität How To

Water Activity in Bakery Products

For some people, it goes without saying that water activity should be measured in bakery products, where as for others it is something they have never heard of yet. The measurement of water activity could basically offer a foundation for resolving many complex problems such as:

Topics: Wasseraktivität

Air Conditioning Challenge in Cheese Ripening Cellars

Philippe Trösch, Novasina Sales Engineer, responsible for providing expert advice on air-conditioning and its control in cheese maturing cellars. Interview by Marco Cau, Sales and Marketing Manager, with Philippe Trösch, Novasina Sales Engineer, about major challenges to be addressed in cheese maturing cellars.

Cau: What is challenging about measuring humidity in cheese maturing cellars?

Trösch: Since it is measured in upper humidity ranges, the currently prevalent sensor technology does not return actual humidity values or does it too slowly, with humidity fluctuations being detected too late or left undetected at all. In addition, correct and fast-responding humidity measurement is complicated by the presence of ammonia and other components in the air. It is true that nowadays too little attention is still being paid to this problem as many operators are not aware of it, but a rethinking has just started, and maturing cellars are being upgraded accordingly, little by little.