Abstract
SummaryThe Proximity Equilibration Cell (PEC) method of Lenart & Flink (1983) for measuring water activity (aw) in foods was revised by improving equilibration cell design and cell handling procedures. Calibration methods were changed to eliminate time and temperature variation effects on measured (aw). The PEC cells are inexpensive, easy to use and can measure aw over the range 0.4–1.0, although accuracy is greatly improved above 0.6. In a study of osmotic concentration of apple (Palacha & Flink, 1987) over 1000 aw measurements were made over a 3‐month period. Values of aw for raw apple (0.985) and sucrose osmosis solutions were in good agreement with literature values.
Published Version
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