The moisture content of the freeze-dried proteins was determined gravimetrically by the difference in mass before and after drying the samples in an oven (Memmert, model WNB 22, Schwabach, Germany) at 105 °C until constant weight (AOAC, 1998). Results were expressed as dry basis percentage (% d.b; g water/100 g solids). The water activity (aw) was determined by automatic measuring equipment (Novasina, model Lab Start, Lachen, Switzerland) at 25 °C [23 ].
Lab start
Manufactured by Novasina
Sourced in Switzerland
Lab Start is a laboratory equipment designed for basic sample preparation and analysis. It provides essential functions for tasks such as mixing, stirring, and heating samples. The product is intended for use in various laboratory settings to support fundamental research and testing activities.
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Lab products found in correlation
2 protocols using lab start
1
Moisture Content and Water Activity of Freeze-Dried Proteins
2
Physicochemical Analysis of Banana Products
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The fresh banana and the flavored products were subjected in triplicate to the physical-chemical analysis of water content, ash, pH, titratable acidity, reducing sugars, and non-reducing sugars, according to the methodologies 012IV; 018IV; 017IV; 312 IV; 038IV; and 039IV, respectively, obtained from the Instituto Adolfo Lutz (2008). For the water activity was used portable analyzer Novasina, model Labstart at 25°C.
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