In the food industry, food preservation methods such as drying, freezing and adding salt or sugar are used to reduce the available moisture in foods. Moisture in food occurs in two ways:
Water activity describes the water available for microbial growth. Water activity is controlled by removing water by methods such as drying or freezing, by adding salt as in the curing method, or by adding sugar as in jam and jelly. Water activity is a good indicator of food safety and how long a food product will stay on the shelf.
In fact, the relationship between total moisture and water activity is complex and must be determined for each particular food. Most microorganisms that cause spoilage or foodborne illness thrive well in foods with water activity.
Volatile organic compounds in food and beverages have a trace of helping humans and animals recognize suitable foods and avoid bad or dangerous food choices. In advanced laboratories, gas chromatography-mass spectrometry method is generally applied to determine volatile organic compounds.
In our organization, testing, analysis, measurement, and evaluation studies comply with national and international standards and current legal regulations, ensuring reliable and impartial results. Among the numerous tests conducted within this scope are quality tests – including moisture and volatile matter analysis services.
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