A Rapid Psychrometric Procedure for Water Activity Measurement of Foods in the Intermediate Moisture Range 1

Abstract

Commercial vapor pressure thermocouple psychrometers (hygrometers) are now generally accepted for measuring water activity, a_w (water potential) in plants and soils, and commercial instruments are available. We have adapted them for a_w measurements in the 0.99 to 0.60 range using a two-step procedure. Water is first condensed on the thermocouple; then the sample is inserted in the thermocouple chamber and the psychrometric cooling of the wet thermocouple measured. The procedure is calibrated with a series of saturated salt slurries of known a_w values. Typical a_w values (with standard deviations) for a variety of foods were: Cheddar cheese, 0.95 ± 0.03; Parmesan cheese, 0.76 ± 0.03; milk powder, 0.75 ± 0.02; milk chocolate, 0.60 ± 0.04; luncheon meat, 0.96 ± 0.03; bread, 0.95 ± 0.03; dried raisins, 0.82 ± 0.02; corn syrup, 0.60 ± 0.02; and orange juice concentrate, 0.80 ± 0.03. The coefficients of variation ranged from 1.9 to 5.8%. When compared with published values obtained by other methods, these figures were within the standard errors of measurement. The thermocouple detector did not foul since it had only vapor contact with the sample. An economical sample chamber and instrument is described. Analysis time is 4 to 8 min. The procedure is accurate, convenient and rapid.