WaterActivityNews 2008 CONTENTS 2 Dynamic Dewpoint Isotherm Versus Other Moisture Sorption Isotherm Methods 3 Water Activity for Reduced Microbial Limits Testing and Quality Parameters 6 2008 Marcel Loncin Research Prize 7 AquaLab Series 4TE 7 Trade Shows 8 Dear Anthony 9 In Case You Missed It 9 SafeStorage 10 From the International Desk 11 AquaLab In Action 12 The Scientists of Decagon
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Dynamic Dewpoint Isotherm Versus Other Moisture Sorption Isotherm Methods
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he Dynamic Dewpoint Isotherm (DDI) method used by the AquaSorp Isotherm Generator is like other moisture sorption isotherm methods in that it provides the relationship between water activity and moisture content. However, the DDI method is unparalleled in the detail and speed which it produces isotherm curves and additional information not previously possible with other methods. Moisture Sorption Isotherm Methods
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Traditional isotherm methods depend on establishing the equilibration of samples to known water activity values and then measuring the moisture contents of these samples. Common to all these isotherm methods is the dependence on equilibration to known water activity levels to determine each data point’s water activity. Since true equilibration between the sample and the vapor source requires an infinitely long time, an apparent equilibrium when the weight stops changing by an acceptable level is used. Widening the tolerance in weight change will speed up the
isotherm process but calls into question the validity of the water activity values. The static desiccator method is performed by placing samples in sealed chambers over saturated salt slurries. Different water activity levels are achieved by using different saturated salts. Instrumentation, known as controlled atmosphere microbalances (CAM) exists to monitor weight changes and control relative humidity by adjusting a mixture of wet and dry gas streams. Different relative humidity levels are achieved by changing the ratio of dry to wet gas. Some instruments are programmed to change the water activity in a dynamic stepwise progression, usually called Dynamic Vapor Sorption (DVS). The sample is held at each relative humidity level until weight stops changing before moving to the next relative humidity level. CONTINUED ON PAGE 4
Measuring water activity can provide the scientific justification to exclude microbial limit testing from the specification.
WaterActivityNews
VERIFICATION EXPIRATION
Water Activity for Reduced Microbial Limits Testing and Quality Parameters
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ater Content has long been recognized as an important parameter in pharmaceuticals for determining product safety and stability. While water activity (aw) has been extensively used in the food and cosmetic industries to prepare products with a low risk of microbial contamination, it is relatively new to pharmaceuticals and should be employed in the consumer health and pharmaceutical industries. As proposed by United States Pharmacopoeia (USP) Method <1112> Application of Water Activity Determination to Nonsterile Pharmaceutical Products, measurements of water activity may provide a faster and more accurate window into microbial effects, preservation, and shelf life. Water activity not only provides the tool and rationale for reducing the frequency of microbial limit testing, it also aids in formulating naturally preserving systems and relates directly to a product’s chemical and physical stability. Pharmaceutical manufacturers prefer to err on the side of over-preserving and tend to over-test their products irrespective of the risk of microbial contamination. However, measuring water activity can be more than just another test; it can
provide the scientific justification to exclude microbial limit testing from the specification. Water activity determination is a powerful tool that can be applied during product development to assess the ability of in-process materials and finished products to support microbial growth … USP Method <1112> using water activity provides a powerful tool in determining the microbial effects, preservation, and shelf life of pharmaceutical products. This tool is best applied during product development and will highlight whether microbiological attributes are critical quality parameters. Products that because of their reduced water activity will not be susceptible to microbial growth are good candidates for the elimination of routine microbial testing. Water activity not only provides the tool and rationale for reducing the frequency of microbial limit testing, it also aids in formulating naturally preserving systems and relates directly to a product’s chemical and physical stability.
Do you remember the last time you purchased verification standards for your AquaLab? If not, it may be time to check the expiration date on your vial. Verification standards have a shelf-life of 12 months. Utilizing standards for instrument calibration after this date may cause your instrument ’s a w reading to be inaccurate, thus causing one to incorrectly assume there is a problem with the instrument. To find the expiration date of your standards you can look at the yellow label located on the front of your standards box. If you have discarded your standards box there is a Lot # located on the 3rd line of the standards. To verify this number please call Decagon’s customer service department at 1-800-755-2751 International 509-332-2756
To read more about utilizing “Water Activity for Reduced Microbial Limits Testing and Quality Parameters” see the July issue of Tablets and Capsules magazine or contact Decagon Devices for the application note.
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DECAGON DEVICES 3
CONTINUED FROM PAGE 2
Dynamic Dewpoint Isotherm The Dynamic Dewpoint Isotherm Method The DDI
Figure 1. A comparison of adsorption isotherm curves for MCC as recorded by the COST 90 project and as generated by the DDI method.
Figure 2. Corn starch working isotherms when using desiccators with saturated salts, Proximity Equilibration Cell, DVS instrument 1, DVS instrument 2, and DDI (DDI data from Decagon Devices inhouse testing, data for all other methods taken from (Xin Yu, 2007)).
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method is very different from the other isotherm methods as neither water activity nor moisture content is controlled. Rather water activity is directly measured using a standard chilled mirror dewpoint sensor, and moisture content is gravimetrically tracked using a balance. Wetting is imposed by saturating the air with water before it enters the chamber and drying is achieved by passing air through desiccant before it enters the sample chamber. The method is dynamic because the sample is not required to equilibrate to a known water activity level; rather its water activity is directly measured at each point. The DDI method without these long equilibration periods dramatically reduces the time required to develop a moisture sorption curve with an unmatched amount of data points. In addition, only water and desiccant are required to run an isotherm. Currently, the AquaSorp Isotherm Generator is the only instrument that utilizes the DDI method. Comparing the Methods
For most samples, especially those with fast vapor diffusion, penetration by water vapor into the whole sample is rapid and isotherms from the DDI method are comparable to the other methods. Figure 1 compares the adsorption isotherm for microcrystalline cellulose (MCC) from a traditional static desiccator method from the COST-90 project (Wolf et al., 1985; Jowitt and Wagstaffe, 1989) to the DDI method. Figure 2 compares the isotherm curves for corn starch from traditional, DVS, and DDI isotherm methods. Shown in both Figures 1 and 2, the DDI method
has very good agreement with the other moisture sorption isotherm methods. Due to the matrix and/or composition of some samples the rate of vapor diffusion into or out of these samples may be slow. Thus, comparing isotherms by the DDI method to other methods, especially when equilibration required several weeks in a desiccator, may present problems. If the vapor diffusion is slow and moisture has not equilibrated within the sample, the water activity measurements will give the appearance of vapor equilibration. Isotherms for this type of sample using the DDI method have lower moisture contents during adsorption and higher moisture contents during desorption than isotherms conducted using other methods. This gives the appearance of higher levels of apparent hysteresis. Better agreement to other isotherms may be achieved, when using the DDI method by reducing the sample size, increasing the surface area of the sample by crushing or grinding, and reducing the flow rate to allow more moisture penetration. Should the Methods be Compared?
It is important to understand that while DDI, DVS, and desiccator methods all produce sorption isotherms; the DDI method with its dynamic nature is fundamentally different. Since the different isotherm methods achieve different matrix states, none of which may be true equilibrium, it is impossible to say which method is best. There may be those that become concerned when a DDI isotherm does not reproduce results from other methods. They might argue that the moisture contents produced by the DDI method are not true equilibrium moisture contents. It is best to consider the DDI method as a different and unique isotherm. Furthermore, while for many samples the different isotherm methods give the same curves, as illustrated in Figures 1 and 2, it is when the curves are different that may be the most interesting. For some material, the moisture content at a given water activity will be very different after weeks of equilibration time than after a short exposure to
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WaterActivityNews
high or low humidity. Time dependent physical changes such as glass transition, crystallization, and dissolution may occur as a material equilibrates to different water activity levels over weeks and may not occur when using the DDI method. Figure 3 illustrates these different curves for spray dried milk powder. The isotherm methods produce different curves because they are measuring material in different physical states, and it is inappropriate to compare the methods because they are providing different information. This does not mean that the DDI method is wrong and the other methods are right. The dynamic nature of the DDI method may actually illustrate a more accurate sorption characteristic of this type of material in real conditions since samples are rarely exposed to changes in moisture in stepwise progression but instead in a dynamic progression. The Value of the DDI Method
The dynamic nature of the DDI method allows the rapid (1–2 days) generation of a large data set not practically possible with other isotherm methods as it would take an inhibitory length of time. Typically, the DDI isotherm data set of 50 to 70 points has a 0.01aw change between each collected data point. This detailed data resolution eliminates the need for extrapolation or interpolation, and gives a direct detailed view of the sorption curve. Figure 3 illustrates isotherms for spray dried milk powder produced using the desiccator method and
the DDI method. Time and labor constraints limit data points generated by the desiccator method and requires interpolation using the GAB equation to complete the curve. The detail data resolution of the DDI method produces a complete curve making interpolation by a model unnecessary. Using a smooth curve model to characterize the isotherm would miss the most import results of the DDI analysis. The DDI data directly shows that important matrix changes are occurring as illustrated by changes in sorption rates, at 0.420, 0.559, and 0.724 aw. Phase transitions such as glass transitions, crystallization, and dissolution are identifiable by the DDI method. It would be impossible to identify any of the phase changes using just the desiccator method data as fitted to the GAB equation in The Dynamic Dewpoint Isotherm Method is a unique analysis method that provides important information not previously possible with other isotherm methods. The DDI method with its unparalleled detail, speed, and amount of information generated from each isotherm curve will greatly aid in the understanding of water interactions within materials.
What’s your product’s moisture sorption isotherm fingerprint? Introducing the AquaSorp Isotherm Generator. Discover phase transitions, critical stability values, hygroscopicity, help determine shelf-life and even facilitate rapid moisture content measurements. Call to speak with one of our isotherm experts to see how the AquaSorp can help you.
Figure 3. A comparison of adsorption isotherms for spray dried milk powder conducted using traditional desiccator method and fitted to the GAB equation and the DDI method (no model fitting.)
REFERENCES Jowitt, R. and Wagstaffe, P. J. The certification of the water content of microcrystalline cellulose (MCC) at 10 water activities - CRM 302. 1989. Luxembourg, Office for Official Publications of the European Communities. pp. 1-54. Wolf,W., W.E.L.Spiess, and G.Jung. 1985. Standardization of Isotherm Measurements (cost-project 90 and 90 BIS). p. 661-679. In D.Simatos, and J.L.Multon (ed.) Properties of Water in Foods in Relation to Quality and Stability. Martinus Nijhoff, Boston. Xin Yu. 2007. Investigation of moisture sorption properties of food materials using saturated salt solution and humidity generating techniques. Ph.D. thesis, University of Illinois at UrbanaChampaign.
[ A moisture sorption isotherm maps the complex, product-specific relationship between water content and water activity. As unique as a fingerprint.
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www.aqualab.com The AqualLab 4TEV features a new lid system testing chamber.
2008 Marcel Loncin Research Prize
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he Institute of Food Technologists announced that Dr. Shelly J. Schmidt has been awarded the 2008 Marcel Loncin Research Prize from the Institute of Food Technologists. The Marcel Loncin Research Prize, given every other year, was first awarded in 1994. It “honors and provides research funding to an IFT member or nonmember scientist or engineer conducting basic chemistry/physics/engineering research applied to food processing and improvement of food quality.” The $50,000 award is to be used by the recipient to direct and carry out a proposed research project, and to help young scientist(s) to also become successful. The award is sponsored by the Lomi Foundation Endowment Fund of the IFT Foundation. The title of Dr. Schmidt’s project for this award is: “Investigation of the relationship between the glassy to rubbery transition and water vapor sorption behavior of amorphous food materials using recently developed automated dynamic water vapor sorption instruments.” Dr. Schmidt will be recognized at the opening session of the Institute of Food Technologists annual meeting on June 28, 2008, in New Orleans. Please join us in congratulating Dr. Schmidt!
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BENEFITS Temperature controlled Data storage Multi-user configurable to be 21 CFR Part 11 compliant AquaLab Series 4 TEV Sensor Dual sensor block (integrated dewpoint and capacitance sensors) Temperature Control 15 to 50 °C Measurement Speed < 5 Min Accuracy ± 0.003
aw
Repeatability ± 0.001
aw
Range 0.030 to 1.000
aw
Warranty 3 Year Parts and Labor Footprint 24.1 x 22.9 cm Operating environment 4 to 50 °C (39 to 122 °F) 0 to 90% relative humidity (non-condensing)
WaterActivityNews
AquaLab Series 4TE / TEV settings and passwords. This allows the administrator to control which instrument settings can be changed and which menus can be accessed by each user.
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quaLab Series 4TE / TEV is the next generation in chilled-mirror water activity instrumentation from Decagon Devices. The Series 4TE / TEV utilizes the patented chilledmirror dewpoint technique as Decagon’s previous AquaLab water activity instruments, the Series 3 and Series 3TE. This means that the Series 4TE / TEV maintains the accuracy and repeatability of the Series 3 instruments, but adds additional options not available in the Series 3. The Series 4 line of instruments incorporates a more user friendly interface. Gone is the sample drawer of the Series 3, replaced with an easy to use lid system. When the lid is latched shut, an O-ring seals the chamber to ensure repeatable results. The lid system also facilitates easy instrument cleaning. The mirror, infrared sensor, and testing chamber can now be cleaned without any disassembly. The Series 4 instruments use the same sample cups and salt standards as the Series 3. A new menu system also enhances the user experience. Instrument settings, calibration, and temperature settings are all adjusted using an easy to use interface. The Series 4 facilitates 21 CFR Part 11 compliance by including administrator controls. The menu system is used to establish an administrator and users. The administrator can restrict access to the instrument using user specific
Also new to the Series 4 is data logging and collection. At the completion of a water activity measurement, the data can be saved and annotated using a simple menu command. The instrument also can be setup to automatically save data for each measurement. This data can then be accessed using the instrument menu interface and/or downloaded to a computer using the AquaLink RG software. Data also can be transferred directly to these programs real-time if the Series 4 is connected to a computer during water activity analyses. The AquaLink RG is a step above the AquaLink software that has been available for the Series 3 instruments. It has improved sorting and filtering capabilities and is used in conjunction with the administrator settings in the instrument to complete 21 CFR Part 11 compliance. Two Series 4 models are available, the Series 4TE and Series 4TEV. Both models have built in temperature control like the Series 3TE. The range of temperature control in the Series 4 is 15°C to 50°C. The chilled-mirror system of the Series 4 is still sensitive to materials containing ethanol or propylene glycol. However, where the Series 3 instruments required removing the chilled-mirror testing block and replacing it with a Volatiles block to measure samples with volatiles, the Series 4TEV adds a volatiles capacitance sensor built right in to the testing chamber with the chilled mirror system. Measuring the water activity of samples with volatiles using the Series 4TEV now only requires a menu selection rather than switching testing blocks. The AquaLab Series 4TE/TEV is the highest precision and accurate benchtop water activity instrument, consistent with what has come to be expected in instrumentation from Decagon Devices, the world leaders in water activity measurement.
Trade Shows International Association of Food Protection Columbus, OH August 13–16, 2008 American Association of Pharmaceutical Scientists Atlanta, GA November 16–20, 2008 Eastern Analytical Symposium Somerset, NJ November 17-20, 2008 Food Safety Summit Washington D.C. April 27–29, 2009 National Environmental Health Association Atlanta, GA June 21–24, 2009 IFT Annual Meeting and Food Expo Anaheim, CA June 6–10, 2009
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DECAGON DEVICES 7
Dear Anthony Should I measure the water activity of tea?
Does temperature influence water activity?
Yes, dry tea leaves may become contaminated with bacteria and mold during processing and storage. Today, herbal teas are very popular and many of the ingredients such as cinnamon, fennel, ginger, etc., may also have microbial contamination. If the tea is stored under high humidity conditions, then the water activity may increase to a point of mold growth or the product may stick and cake. For herbal tea where you are blending several ingredients together, you should match the water activity of the ingredients to prevent moisture migration and maintain the highest quality within the product.
Water activity is temperature dependent. The effect of temperature on the water activity of a food is product specific. Some products increase water activity with temperature, others decrease aw with increasing temperature, while many high moisture foods have negligible change with temperature. Therefore, one cannot predict even the direction of the change of water activity with temperature, since it depends on how temperature affects the factors that control water activity in the food. Temperature changes water activity due to changes in water binding, dissociation of water, solubility of solutes in water, or the state of the matrix (glassy vs. rubbery). On average for a large number of different food types the change in water activity is 0.002 aw/째C. The temperature coefficient for the water activity of foods range from 0.002 to 0.02 aw/째C for highcarbohydrate or high-protein foods. Thus, a 10째C decrease in temperature may cause a lowering in aw ranging from 0.02 to 0.2 aw.
There is an optimal water activity for storage of tea to maintain quality. If the tea leaves are stored too dry then some of the oils may undergo oxidation and result in flavor loss or development of off flavors. If the tea is stored at too high of water activity then there may be accelerated chemical degradative reactions resulting in loss of shelf life.
Water Activity in Foods: Fundamentals and Application. http://www.blackwellpublishing.com/book.asp?ref=9780813824086&site=1
One-of-a-kind reference text that brings together the research in water activity of international food scientists, chemists and engineers. How water activity influences the quality, shelf-life and safety of food products. Discusses concepts in the practical use of water activity for food formulation, processing and storage.
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The importance of temperature control is significant for laboratory comparisons, accelerated shelf-life studies and packaging requirements. Also, temperature may be essential when measuring aw levels near critical values, especially for government regulations or critical control points. Decagon offers a temperature controlled water activity meter, AquaLab TE models. The TE model lets you set the temperature between 15 to 50째C to easily measure water activities at any constant required temperature necessary.
WaterActivityNews In Case You Missed It:
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Can I use Decagon’s SafeStorage Monitor for Process Control?
The SafeStorage System consists of five water activity temperature probes connected to a data collection monitor with or without a radio module that allows real time data collection. The system allows you the ability to monitor water activity and temperature changes in products as they are shipped or stored. The system is very versatile as the water activity and temperature probes can be mounted anywhere, such as inside a package, within the product, in a shipping container or warehouse space. We designed the SafeStorage system with water activity stability and storage studies in mind, but there is no reason why you could not use the system for monitoring production conditions. If your product has specific water activity (humidity) requirements, then SafeStorage may be used to monitor the humidity conditions within the production facility. For example, if you are processing a very hygroscopic powder and it requires the relative humidity of the room to be below a critical value to prevent caking and clumping, then the SafeStorage probes can be place within the production facility and even within the powder to monitor the water activity (humidity) level to ensure it remains below your critical values for flowability of the powder.
n April, Decagon presented their Fundamental of Water Activity as a 3-part Virtual Seminar.
Decagon’s Senior Research Scientist, Dr. Anthony Fontana, Jr., provided participants with basic information regarding water activity, an introduction to moisture sorption isotherms, models for predicting water activity, and much more. Dr. Fontana is dedicated to increasing water activity knowledge and helping others understanding how this measurement can be used for their applications. Dr. Fontana also teamed up with Food Product Design to host a free webinar entitled “Water Activity and Moisture Sorption Isotherms for Food Product Design.” This seminar discussed how water activity and moisture sorption isotherms can used in new product development, ingredient research, shelf-life estimation, and to fully understand the moisture within a product. You can view this archived event at http:// www.foodproductdesign.com/webinars/. If you were unable to attend these events or are interested in upcoming events, please watch http:// www.decagon.com/food_science/seminars/ seminars.php.
NOTE TO CX-1 AND CX-2 USERS As the CX-1 and CX-2 are aging, Decagon is having trouble finding and acquiring the necessary parts to fix the machines. Discontinued parts are causing a shortage and the time has come to discontinue the selected repairs of the CX-1 and CX-2. The cost of repairs for these models has also increased due to inflated parts costs. If you are interested in upgrading your CX-1 or CX-2 to a AquaLab Series 4, you will receive a $1000 trade-in value.
SafeStorage If you store raw ingredients or product, the SafeStorage System is for you. Help prevent caking, clumping, and biological spoilage by monitoring water activity in storage and transport conditions of key ingredients or product. Monitor one site to hundreds of sites via our wireless solution. APPLICATIONS Process control. Shelf-life/In-package monitoring. Bulk storage monitoring.
BENEFITS Monitoring over extended period of time. Tight process control. Process optimization.
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From the International Desk: I just wanted to let you know how satisfied we are with your products and service. We have purchased 7
a w machines from your
company over the past 3.5 years and the performance and service has been excellent. We are required to send our units in for a yearly inspection/calibration to comply with our food safety program and we have always received loaner(s) for this exercise which is most helpful. As for performance of the units we use them up to 20 times per hour 24 hours per day/7 days per week and have experienced less than 1% downtime on all of our units. This level of performance is well beyond typical performance of electronic
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ecagon has the largest and best-qualified distributor network in the whole world:
It was a hot and busy day in Monterrey, Mexico when Patricia Gomez* ran into a technical question about water activity in their cookie production. She didn’t know who to ask for help – but she knew that she needed help – and fast. That was when a colleague suggested: “call the guys at Decagon”. Within minutes of her first phone call to Decagon’s headquarter in Washington, Rafael Marfil, Decagon’s distributor in Mexico, was on the phone with Patricia, helping her through the process with in-depth knowledge and expertise that only years of field experience can provide. She later commented: “Thanks to Rafael and the team at Decagon I didn’t need to stop my production line. You have the most friendly and efficient service I could ever ask for, gracias!”.
What Patricia discovered was that Decagon has an extensive network of certified representatives in 62 countries, all well-trained professionals with years of experience in the industry. You too can take advantage of their local presence, knowledge and in-depth know-how. They can assist you with demonstration of the instruments, help you choose the right model that best fits your needs, help with the importation process, installation, training, etc. Whether you are in Jakarta, Mumbai, Shanghai, or any of the 62 locations worldwide – do like Patricia and call a local AquaLab representative. For a complete list of AquaLab distributors worldwide, please visit: http://www.decagon.com/food_science/home/ distributors.php or contact: Carlos Vieira, AquaLab International Distributor Manager, at carlos@decagon.com. * fictitious name
devices. I would definitely recommend your products to other customers.
Kettle Valley Dried Fruit A SunOpta Company Terry C. Llewellyn Jr., Plant Manager
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AquaLink RG Software AquaLink Report Generator was designed to help users organize and visualize their measurement data and be compliant with 21 CFR Part 11. AquaLink RG captures all measurements made by the Series 4 and allows the user to create reports based on the pertinent information. Saving these personalized reports allows the user to run them on numerous occasions. BENEFITS Data storage in a controlled situation. User configuration. Archives all data—even from multiple Series 4 instruments. Savable reporting capabilities (exports in .pdf, .xls, .scv) with filtering.
WaterActivityNews
AquaLab in Action
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Soft cheese production.
s a Global Formulator with Mad Wills, Patrick Thompson specializes in creating viable food and beverages for retail. Two years ago, Patrick’s team purchased their first AquaLab to measure water activity in their food formulations. Since they have purchased 4 more instruments. We spoke with Patrick regarding his experience and here is what he had to say:
Thank you for the expedited
How much time does using an AquaLab instrument save the company?
the company dealing with
Before we were waiting up to 40 minutes to get a result. People were standing around waiting to bottle the product. Now the longest we wait for a sample is 15 minutes. Does this allow you to run more product per day?
Yes. We are able to run more product per day and have more confidence in the results. Couldn’t duplicate results on the competitors instruments but we can walk away after taking a reading, bring that sample back again later and know we will get the same result. This instrument inspires confidence. Industrial dough mixer.
How long have you been using the AquaLab?
Two Years. Have had zero trouble with the instrument. The demo program was appreciated and we like the loaner program knowing that we can get a loaner if we ever have to send in our machine for service. Competitor would not offer the same service.
service. I was very surprised to see our unit returned to us the very next day after my request to expedite the maintenance and calibration. In my role with
outside vendors for calibration and services can often be a headache. I just wanted to relay to you that dealing with Decagon has been a pleasure. So again thank you for the expedited service and I look forward to speaking with you next year.
Tedor Pharma Inc. Sean P. Doherty, QA Compliance Specialist
One of the most valuable pieces of equipment I have. (I get a) better product (and)
Would you recommend this instrument?
Absolutely. Favorite feature?
Yoghurt vats.
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Simplicity. Make sure sample temp is right by placing on the temp tray, insert in the instrument, start the reading and walk away. I can come back later and still see the result on the display. Mad Wills Testimonial Patrick Thompson
better yield.
Webb’s Butcher Block Marty Webb
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WaterActivityNews 2008 Introducing the
The Scientists of Decagon
AquaLab Series
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nthony J. Fontana Jr., Ph.D. is the Senior Research Scientist at Decagon Devices. Prior to his work at Decagon, he managed a quality control laboratory for a large cheese and whey protein concentrated manufacturer. Dr. Fontana received his bachelor degree in Biochemistry from University of California, Riverside in 1985, and his doctorate degree in Agricultural and Environmental Chemistry from University of California, Davis in 1994. He is an editor on a new book “Water Activity in Foods: Fundamentals and Applications” released October 2007.
Same high quality and industry leading specifications that you expect from AquaLab, but now with additional features:
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rady Carter, MS is a Research Scientist at Decagon Devices. Before joining Decagon, he was an Assistant Research Scientist at Washington State University. Mr. Carter received his bachelor degree in Botany from Weber State University in 1997 and his master’s degree in Cereal Chemistry from Washington State University in 1999.
Data Storage Multi-user capabilities 21 CFR Part 11 compliant New hinged lid with o-ring seal
www.aqualab.com Z The Institute of Food Technologists recognized AquaSorp with the IFT Food Expo Innovation Award during the group’s annual meeting in Chicago, 2007. Applicants where judged based on innovation, technical advancement, benefits to manufacturers and consumers, and scientific merit.
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DECAGON DEVICES
Decagon Devices, Inc. 2365 NE Hopkins Court Pullman, Washington 99163 USA
©2008 DECAGON PRINTED IN USA
1-800-755-2751 509-332-2756 Fax: 509-332-5158 aqualab@decagon.com
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www.decagon.com
Combined dewpoint and volatile sensor head option available