Moisture Sorption Properties of Food Products and Packaging Materials Studied by DVS (Application note 102)
by Dan Burnett, Armando R. Garcia, Majid Naderi, and Manaswini Acharya, Surface Measurement Systems Ltd.
The moisture sorption properties of food products are recognised as critical factors in determining their storage, stability, processing and application performance
For the above reasons, a rapid, highly-sensitive and automated approach is desired. Hence, the invention of the Dynamic Vapour Sorption (DVS) instrument by Surface Measurement Systems in the early 1990’s. Today, the DVS is widely used across numerous industries for investigating the vapour sorption properties of solids, fibres, gels, particulates, and composite materials. This application note summarises several DVS applications related to foods, food ingredients, and food packaging.
The instrument measures the uptake and loss of vapour gravimetrically using the SMS UltraBalance with a mass resolution of ±0.1 μg. The vapour partial pressure around the sample is generated by mixing saturated and dry carrier gas streams using electronic mass flow controllers.