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
  • Measurement of the Water Sorption Properties of a Ritz Cracker Sample

Related Instruments

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

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

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

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