Many methods are available for measurement of water activity. A simple hair hygrometric cup device was compared to the vapor pressure manometric and Fett‐Vos techniques. If precautions are taken to ensure equilibrium, it was found to be a reliable method for high aw (0.7 to 0.95) food systems and thus could be used in quality control.
|Original language||English (US)|
|Number of pages||11|
|Journal||Journal of Food Processing and Preservation|
|State||Published - Jan 1977|