Features

• Moisture in foods includes bound water that is bound to proteins, carbohydrates, amino acids, and others and free water that is not bound to them. This increase or decrease in free water is related to the growth of microorganisms.
• Water activity is an indicator of how much free water is contained in food. ★This Conway water activity meter is a set of necessary instruments for determining the water activity value.
• The equipment necessary for measuring the water activity of food is set.