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Lab master aw standard

Manufactured by Novasina
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Sourced in Switzerland

The Lab Master aw Standard is a water activity meter designed for laboratory use. It measures the water activity of various samples to ensure product quality and safety. The device provides accurate and reliable measurements of water activity, a critical parameter for many industries, including food, pharmaceuticals, and materials science.

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Lab products found in correlation

Kern dbs 60 3 moisture analyzer, by Kern & Sohn (3 mentions) Dbs 60 3, by Kern & Sohn (1 mentions) Kern dbs 60 3, by Kern & Sohn (1 mentions) Cary 60 uv vis, by Agilent Technologies (1 mentions) Maldi tof ms biotyper, by Bruker (1 mentions)

5 protocols using lab master aw standard

1

Bread Moisture and Water Activity Analysis

Cited 2 times
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The moisture content (MC) and water activity (aw) of bread were measured using the Lab Master aw Standard (Novasina AG; Lachen, Switzerland) and the Kern DBS 60-3 moisture analyzer (Kern and Sohn GmbH, Balingen, Germany), respectively, after the bread cooling [20 (link),21 (link)].
Valková V., Ďúranová H., Galovičová L., Vukovic N.L., Vukic M, & Kačániová M. (2021). In Vitro Antimicrobial Activity of Lavender, Mint, and Rosemary Essential Oils and the Effect of Their Vapours on Growth of Penicillium spp. in a Bread Model System. Molecules, 26(13), 3859.
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2

Measuring Bread Crumb Properties

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Water activity (aw) of breadcrumbs was determined with the Lab Master aw Standard (Novasina, Lachen, Switzerland) by placing 2.0 g of sample in a sample pan. The aw was measured automatically at 25 °C.
The moisture content of the cooled crumbs was determined using the Kern DBS 60-3 moisture analyzer (Kern & Sohn GmbH, Balingen, Germany) by placing 1.0 g of the sample onto the sample plate, measurement was done at 120 °C.
Kačániová M., Galovičová L., Ivanišová E., Vukovic N.L., Štefániková J., Valková V., Borotová P., Žiarovská J., Terentjeva M., Felšöciová S, & Tvrdá E. (2020). Antioxidant, Antimicrobial and Antibiofilm Activity of Coriander (Coriandrum sativum L.) Essential Oil for Its Application in Foods. Foods, 9(3), 282.
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3

Measuring Breadcrumb Water Activity

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Cooled breadcrumbs water activity (aw) was measured with a Lab Master aw Standard (Novasina AG; Lachen, Switzerland) at 25 ± 0.3 °C. The moisture content was determined by the Kern DBS 60-3 moisture analyzer (Kern and Sohn GmbH, Balingen, Germany) at 120 °C.
Kačániová M., Terentjeva M., Galovičová L., Ivanišová E., Štefániková J., Valková V., Borotová P., Kowalczewski P.Ł., Kunová S., Felšöciová S., Tvrdá E., Žiarovská J., Benda Prokeinová R, & Vukovic N. (2020). Biological Activity and Antibiofilm Molecular Profile of Citrus aurantium Essential Oil and Its Application in a Food Model. Molecules, 25(17), 3956.
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4

Water Activity and Moisture Content

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Water activity (aw) was measured using a Lab Master aw Standard (Novasina, Lachen, Switzerland). For this purpose, 1.0 g of each sample was placed into a sample pan. The value of aw was measured automatically at 25 °C for 10–15 min.
Moisture content (MC) was determined using the moisture analyser DBS 60-3 (Kern & Sohn, Balingen, Germany). In this case, 1.0 g of each sample was weighed on the sample plate, and measurement was performed at 120 °C for 5–10 min.
Valková V., Ďúranová H., Falcimaigne-Cordin A., Rossi C., Nadaud F., Nesterenko A., Moncada M., Orel M., Ivanišová E., Chlebová Z., Gabríny L, & Kačániová M. (2022). Impact of Freeze- and Spray-Drying Microencapsulation Techniques on β-Glucan Powder Biological Activity: A Comparative Study. Foods, 11(15), 2267.
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5

Microbial Identification with MALDI-TOF MS

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Mass spectrophotometer (MALDI-TOF MS Biotyper, Bruker, United States).
Spectrophotometer (Cary 60 UV-Vis, Agilent Technologies, United States).
Spiral mixer (Diosna SP 12 D, Diosna, Germany). Fermentation cabinet (MIWE cube, Pekass s.r.o., Plzeň, Czech Republic).
Steamy oven (MIWE cube, Pekass s.r.o., Plzeň, Czech Republic).
Water activity analyzer (Lab Master aw Standard, Novasina, Switzerland).
Moisture analyzer (Kern DBS 60-3, Kern & Sohn GmbH, Germany).
Válková V., Ďúranová H., Galovičová L., Ivanišová E., & Kačániová M. (2021). Evaluation of vapor-phase antifungal activities of selected plant essential oils against fungal strains growing on bread food model. Potravinarstvo Slovak Journal of Food Sciences, 15, 210-217.
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