From the total amount of water in food for growth bacteria just can use the chemically unbound water (active water). The parameter water activity (aw-value) apply as a magnitude for water used by microorganisms. For the microbiological shelf life of food not the total amount of water is decisive but the water activity.

Everybody who produces food, handles or deals with food has to guarantee (within own regulations: HACCP, ISO, etc.) that the aw-value of his products correspond with the demands and regulations.

We produce and offer a wide palette of aw-value measuring devices for all demands and applications.