One student project for which the AquaLab has been utilised involved measuring the water activity of fruit cake to enable the flour grade and cooking time/temperature to be optimised
An AquaLab 3TE water activity meter supplied by Labcell is being used by the food science and technology team at Nottingham Trent University to teach undergraduates on the food and nutrition course about the importance of water activity (or ERH - equilibrium relative humidity).
The easily transportable instrument has proved invaluable for students carrying out projects for food manufacturers.
Funding to purchase the AquaLab came from the East Midlands NTI (New Technology Initiative) that was set up to encourage the use of up-to-date technologies in the food and drink industry, with money from Hefce (Higher Education Funding Council for England).
Prior to this, the concept of water activity - and its vital role in food safety, shelf life, taste and texture - was covered only in lectures.
However, the introduction of the AquaLab has enabled students to gain hands-on experience with one of the fastest, most accurate instruments available for measuring the water activity of solid, liquid and powder samples.
Readings can be obtained in just five minutes, which means that valuable lab time is not wasted, and the accuracy of +/-0.003AW over a water activity range of 0.030 to 1.000AW is more than adequate for teaching purposes, yet it is also suitable for projects undertaken for commercial organisations, says Labcell.
The chilled mirror dewpoint measurement technology is inherently robust and accurate, especially when the TE (temperature equilibration) option is specified to enable measurements to be made at a specified temperature.
Remarkable ease of use also ensures that students can learn to use the instrument very quickly and there is little chance of errors being made during use.
Furthermore, the instrument is also quick and easy to clean and calibrate, which allows more time to be devoted to teaching and less to housekeeping.
Mike Dixon, senior lecturer in food science and technology, comments: "We chose the AquaLab from Labcell having investigated what products were available on the market and talking to some users.
"Having used it for around six months it has proved to be easy to use both in our own laboratories and on-site at food manufacturers' premises".
One student project for which the AquaLab has been utilised involved measuring the water activity of fruit cake to enable the flour grade and cooking time/temperature to be optimised.
Details such as these can make a significant difference to the quality and profitability of a particular product line.
Dixon adds: "All of the undergraduates have got on well with the AquaLab, and we have been able to spend time using it, rather than in training, cleaning or calibrating.
"Although we have not yet used the facility for downloading data to a PC, this is something that we expect to do in the near future".
