Food Science

In addition to the related testing of moisture transport through packaging used in the food industry, moisture uptake and release by food products is also of interest for a variety of reasons. Such data can help determine parameters such as the drying time and shelf-life of a food product.

The IGAsorp series provides an accurate gravimetric determination of equilibrium and kinetic moisture uptake by food samples at a wide range of relative humidities (RH) and temperatures, together with functionality including the fitting of data using the Guggenheim-Anderson-de Boer (GAB) isotherm.

The standard IGAsorp can measure uptake in the temperature range 5 – 50°C, the IGAsorp-CT in the range 5 – 85°C, with the IGAsorp-XT capable of measuring at temperatures of up to 350°C.

Example measurements
  • Equilibrium and kinetic moisture uptake by food samples
  • Sorption isotherms
  • Guggenheim-Anderson-de Boer (GAB) isotherm analysis
  • Moisture Vapor Transmission Rate (MVTR)
  • Gas permeability of packaging materials
  • Analysis of transport of flavorings (e.g. limonene) through packaging materials
Resources & Downloads
  • Application Note

    Measurement of the Water Sorption Properties of a Ritz Cracker Sample

Related Instruments
IGAsorp

Fully automated compact bench-top DVS analyzer, For fast and accurate sorption measurements

IGA-002

Single Component Gravimetric Analyzer, for Precise Characterization of Gas and Vapor Sorption Equilibria and Kinetics

IGAsorp-XT

Fully automated DVS analyzer, with advanced control method for water sorption under extreme conditions

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