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Food and food ingredients can absorb up to 50% by mass of moisture from the air
Food and food ingredients are often very hygroscopic materials. The final performance and stability of these materials necessitates careful consideration of moisture uptake in the materials, as well as the associated packaging system. Problems with drying, caking, product stability are common and can often be traced to moisture issues. Water sorption isotherms obtained using our DVS instruments is industry standard way of understanding these challenging problems.
Application Note 08: Moisture Sorption of Coffee Granules Studied using the DVS-µScope | Request a copy
Application Note 11: Moisture Stability of Powdered Milk Formulations | Request a copy
Application Note 20: Caking of Lemon Flavour Powdered Drink Using DVS Humidity Cycling | Request a copy
Application Note 21: Moisture Sorption on Tobacco of Various Origins | Request a copy
Application Note 22: A Simple Shelf Life Prediction of Crackers | Request a copy
Application Note 23: The Water Sorption Properties of Ramyun Noodles | Request a copy
Application Note 27: Hygroscopicity of Japanese Green Tea Powder | Request a copy
Application Note 503: Investigating Dried Milk Powders Using Optical Microscopy at Different Humidity Conditions
| Request a copy
Application Note 11: Moisture Stability of Powdered Milk Formulations | Request a copy
Application Note 08: Moisture Sorption of Coffee Granules Studied using the DVS-µScope | Request a copy
Application Note 11: Moisture Stability of Powdered Milk Formulations | Request a copy
Application Note 20: Caking of Lemon Flavour Powdered Drink Using DVS Humidity Cycling | Request a copy
Application Note 21: Moisture Sorption on Tobacco of Various Origins | Request a copy
Application Note 22: A Simple Shelf Life Prediction of Crackers | Request a copy
Application Note 23: The Water Sorption Properties of Ramyun Noodles | Request a copy
Application Note 27: Hygroscopicity of Japanese Green Tea Powder | Request a copy
Application Note 35: Determining the Moisture-Induced Glass Transition in an Amorphous Pharmaceutical Material
| Request a copy
Application Note 01: Validation of Relative Humidity using Saturated Salt Solutions | Request a copy
Application Note 60: Iso-activity Analysis of Phenol Crystals | Request a copy
Application Note 62: Water Activity(Aw)Measurements Using a Payne Cell with a Flux-Calibrated Membrane and DVS
| Request a copy
Application Note 07: Measurement of Diffusion of Liquids and Vapours Through Real Polymer Tube Packaging Devices
| Request a copy
Application Note 12: Absolute Measurement of Moisture Diffusion into Blister Packaging Systems | Request a copy
Application Note 16: Calculation of Diffusion Constants in Thin Polymer Films using DVS | Request a copy
Application Note 52: Vapor Permeability of Porous Materials using Payne Diffusion Cell | Request a copy
Application Note 03: Polymorphism in Spray Dried Lactose | Request a copy
Application Note 10: moisture Sorption of EC Standard Reference Material RM 302 on a DVS-1 Instrument | Request a copy
Application Note 11: Moisture Stability of Powdered Milk Formulations | Request a copy
Application Note 29: Moisture Desorption of Creams and Calculation of Diffusion Constants | Request a copy
Application Note 33: Impact of Protein Concentration on the Moisture-Induced Phase Transitions of Protein-Sugar Formulations
| Request a copy
Application Note 03: Polymorphism in Spray Dried Lactose | Request a copy
Application Note 29: Moisture Desorption of Creams and Calculation of Diffusion Constants | Request a copy
Application Note 33: Impact of Protein Concentration on the Moisture-Induced Phase Transitions of Protein-Sugar Formulations
| Request a copy