Anodic alumina sensor for water activity monitoring in food materials

Abstract

Abstract Water activity is a parameter that characterizes the hydration state of a particular substance and the extent of water binding therein. Many food system technology aspects are related to food system hydration, hence water activity (Aw) measurements can become widely used in technological application. However, widespread implementation of water activity monitoring is hampered by the lack of available measuring instruments. This article provides the examples of potential water activity use in food industry and proposes a method of water activity measurement with a piezoquartz sensor coated with a porous alumina layer.