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Free Virtual Seminar: Water Activity 101

Thu, 10 May 2012 13:15:16 -0700

This virtual seminar will cover the following topics:

Definition of water activity and how it differs from moisture content.
Water activity measurement methods and techniques.
Why water activity is an important control measure for microbial spoilage and an important part of Government regulations.
Underutilized applications for water activity in product quality and stability.

This will be the first seminar in a three part series; the next seminar will be presented July 17, 2012.

Title: Water Activity 101
Presenter: Brady Carter, Research Scientist at Decagon Devices, Inc.
Time: June 5, 2012. 8:00 A.M. PDT

Free Virtual Seminar: Water Activity in Pharmaceutical Products

Thu, 10 May 2012 13:10:43 -0700

This seminar will provide an overview of effective utilization of water activity as part of a drug safety and stability release program. Water activity has been incorporated into food production safety and quality programs for decades, but has not been widely used in Pharmaceuticals. However, there never has been a better time to begin using this simple but powerful tool.

Since 2006, USP 1112 has been available as an information chapter that outlines strategies based on water activity that can reduce the amount of microbial limit testing needed for products with lower water activities. Now, with the new emphasis on the Quality by Design (QBD) approach incorporated into new ICH guidelines, which emphasizes a science-based risk program, considering water activity as an intrinsic and natural preservative makes perfect sense.

These new quality initiatives indicate that products that can scientifically be shown to be “dry” are candidates for reduced microbial limits testing. Water activity is the only effective Critical Process Parameter (CPP) for “dry” conditions that prevent microbial spoilage as evidenced in scientific literature, while moisture content is not. Water activity is also related to other critical quality attributes such as dissolution, excipient performance, and degradation of API.

Utilization of water activity testing requires an understanding of water activity and this seminar will define water activity and describe methods for accurately measuring it. The seminar also will discuss the relationship between water activity and critical quality attributes and discuss strategies for implementing water activity testing in drug quality programs.

5 Major Learning Objectives:

What is water activity?
How are water activity and moisture content different?
How is water activity measured?
What critical quality attributes is water activity related to?
How can water activity be used with QBD as outlined in ICH guidelines?

Title: Water Activity in Pharmaceutical Products
Presenter: Brady Carter, Research Scientist at Decagon Devices, Inc.
Time: May 23, 2012. 8:00 A.M. PDT

Free Virtual Seminar: The Secret Life of Water Activity

Mon, 16 Apr 2012 16:48:11 -0700

About a year ago, we started using water activity to monitor projects the home cook might tackle. We wanted to get a better idea of how water activity applies to lots of different products, but specifically, cured meats. In this virtual seminar, we'll discuss what we've learned, and talk about the results, both good and bad. Water activity affects mold growth, texture, taste, and shelf life. Making and testing food ourselves was the best way to see exactly how these relationships work.

Title: The Secret Life of Water Activity

Presenter: Scott Campbell, CEO, Decagon Devices Inc.

Time: Wednesday, April 25, 2012, 8:00 A.M. PDT

View the archive here.

Free Virtual Seminar: Water Activity in Pharmaceutical Products

Tue, 20 Mar 2012 08:00:00 -0700

New quality initiatives (USP 1112, QbD as outlined in ICH guidelines) say that products that can scientifically be shown to be "dry" are candidates for reduced microbial limits testing. This virtual seminar will show how to use water activity to show that a product is "dry."

The seminar will cover:

Definition of water activity and how to measure it accurately.
Why water activity is a scientifically supported Critical Process Parameter (CPP) and moisture content is not.
How water activity can be used with QbD as outlined in ICH guidelines.
Relationship between water activity and critical quality attributes such as dissolution, excipient performance, and degradation of API.
Strategies for implementing water activity in drug quality programs.

Title: Water Activity in Pharmaceutical Products

Presenter: Brady Carter, Research Scientist at Decagon Devices

Time: March 20, 2012, 8:00 A.M. PST

Archive available here.

Free Virtual Seminar: Water Activity 301 - Beyond the Basics

Tue, 31 Jan 2012 15:30:06 -0800

Decagon Devices is pleased to announce the final segment of our highly successful Water Activity: Beyond the Basics virtual seminar series. Resident research scientist Brady Carter will discuss the influence of water activity on physical stability issues such as:

modeling moisture migration

predicting water activity

loss of texture

glass transition

package conductance

modeling moisture migration
predicting water activity
loss of texture
glass transition
package conductance

Archive available here.

Free Virtual Seminar: Top Ten Facts about the AquaLab VSA

Thu, 19 Jan 2012 09:17:47 -0800

Please join us for our free virtual seminar entitled "Top Ten Facts about the AquaLab VSA."

Archive available online here.

Information provided by the seminar will include:
• Introduction to the new instrument and user interface
• Explanation of the VSA’s unique stage testing strategy
• Overview of DDI and DVS isotherm methods
• Advantages of DDI isotherms
• Advantages of DVS isotherms
• The value of having both methods in one instrument
• Uses for DDI and DVS isotherm

Title: Top Ten Facts about the AquaLab VSA

Time: January 24, 2012. 8:00 A.M. PST

Free Virtual Seminar: Measuring Moisture Content with Water Activity

Wed, 16 Nov 2011 08:00:00 -0800

Watch Wendy Ortman, an AquaLab Applications Engineer, present this virtual seminar entitled "Measuring Moisture Content with Water Activity."

Archive is now available here.

Aqualab VSA Grant Winner Announced

Mon, 17 Oct 2011 18:00:00 -0700

The Department of Biological System Engineering of Washington State University, and Washington State University (WSU) and University of Idaho (UI) joint School of Food Science have been awarded the 2011 Vapor Sorption Analyzer (VSA) Grant.

The WSU/UI research team was chosen to receive the 2011 VSA Grant because of a diverse range of applications and is well known among the scientific community for their materials science research and extensive published works.

The recipients are:

Dr. Shyam Sablani, lead scientist
Dr. Jeffri Bohlscheid
Dr. Caleb Nindo
Dr. Kerry Huber
Dr. Armando McDonald

These scientists represent the Biological Systems Engineering, Food Science, and Forestry Products from both universities. They are excited and ready to analyze many different samples, from dehydrated Northwest berries to wood products.

They will use the VSA to understand solids and water mobility, develop novel dehydration processes, evaluate the effects of moisture on properties of biopolymers, and develop “mobility maps.” This will help food scientists better understand the relationships between kinetics of water sorption and desorption, matrix mobility and the rate of chemical and physical changes in food materials.

Ted and his AquaLab: Controlling Nut Quality

Mon, 08 Aug 2011 10:29:55 -0700

Watch our latest video showing Ted as he controls his nut quality issues by measuring water activity and using his AquaLab.

IFT Virtual Seminar - Dynamic vs. Static Isotherms: Which is better?

Wed, 25 May 2011 14:24:21 -0700

Title: Dynamic Isotherms vs. Static Isotherms: Which is better?

Time: Wednesday, May 25, 8:00-9:00 AM PDT

Speakers: Brady Carter, Applications Engineer at Decagon Devices and Dr. Shelly J Schmidt, Professor of Food Chemistry at the University of Illinois at Urbana-Champaign.

Moisture sorption isotherms provide valuable information about product quality and stability. However, they are often considered too time consuming to be useful to food R&D groups. Automation using the Dynamic Vapor Sorption (DVS) method has helped speed up static isotherm generation. In addition, the recent introduction of dynamic isotherm methods such as the Dynamic Dewpoint Isotherm (DDI) method has sparked interest due to its speed (test time days) and high resolution.

The question of which method is better naturally arises. This webcast will compare and contrast DVS and DDI methods and then provide examples of why the methods complement each other, suggesting that to be most effective, a moisture sorption instrument should be capable of doing both methods.

Learning objectives:

Participants will define isotherms and understand their uses, as well as static or DVS Methods.
Participants will describe the advantages of having access to both static and dynamic methods within one isotherm analysis.
Participants will learn actual data sets from the AquaLab VSA conducted using both dynamic and static methods on one sample and highlight their potential use.

This seminar is free to all IFT members as well as students. Space is limited; registration is first come, first serve.

Free Virtual Seminar: Water Activity 201 - Beyond the Basics

Tue, 26 Apr 2011 08:00:00 -0700

Join us for a Webinar on April 26

The archived version of the virtual seminar is available here.

While AquaLab's Basic's of Water Activity Virtual Seminar provides a good overview of the theory, measurement, and application of water activity, AquaLab has received numerous requests for a more in-depth treatment of water activity. However, time constraints and breadth of material prevents a detailed discussion of all water activity subjects. Instead, AquaLab announces two seminars that will focus on specific applications for water activity to allow a more complete discussion.

This first seminar will discuss the mode of action of reduced water activity in preventing microbial growth and explain how water activity can be used to predict chemical stability.

Tasty Sausages

Wed, 13 Apr 2011 13:13:24 -0700

Water in Food

www.waterinfood.com

Two things really get us excited here in Decagon's AquaLab product group: 1) Making the best water activity instruments possible for our customers, and 2) eating tasty meats. To this end, we've hatched an ingenious plan to do both.

The concept of water activity has only been around for 40 years but people have been manipulating foods to make them safe and delicious for thousands. Salt, smoke, mold, drying - all of these contribute to a shelf-stable delicacy. So we, solely in the name of science of course, decided to make up some sausages. We're learning a lot and documenting our progress as we go on our blog, www.waterinfood.com. We've had some interesting results, so check it out!

Free Virtual Seminar: Water Activity Basics

Tue, 22 Feb 2011 08:00:00 -0800

This archived presentation is available here. Thanks,

This seminar will:

Define water activity and differentiate it from moisture content.
Water activity measurement methods and techniques.
Introduce Decagon's newest water activity instrument.
Why water activity is an important control measure for microbial spoilage and an important part of government regulations.
Under utilized applications for water activity in product quality and stability.
Overall understanding of water activity.

Title: Water Activity Basics

Date: Tuesday, February 22, 2011

Time: 8:00 AM - 9:00 AM PST

After registering you will receive a confirmation email containing information about joining the Webinar.

System Requirements

PC-based attendees

Required: Windows 7, Vista, XP or 2003 Server

Macintosh-based attendees

Required: Mac OS X 10.4.11 (Tiger) or newer

Low Sodium Initiatives and their Impact on Water Activity

Wed, 16 Feb 2011 09:16:01 -0800

A growing trend in the food industry is to lower the sodium content of foods. This coupled with the recent release of a Government initiative to lower salt intake has threatened common table salt (NaCl) as a functional ingredient. Formulators are faced with challenge of reducing salt levels in new and existing products while maintaining the expected flavor. However, the function of salt as an ingredient is not limited to flavor and overlooked in this process may be the potentially harmful increase in water activity that will result from removing salt and other sodium containing ingredients. It is critical to consider and measure any change in water activity that will result from alterations to a formulation, but particularly so for salt because of its considerable contribution to product water activity. There are many factors that have to be considered when identifying replacements for salt and other sodium containing ingredients, but their ability to control water activity relative to the ingredient they are replacing must be one of the considerations. Using predictive models, it is possible to calculate how much the water activity will increase as the result of removing salt. It also possible to then estimate how much of the replacement ingredient will be needed to achieve similar water activity control.

Contact the support team at AquaLab by Decagon if you would like additional help predicting changes in water activity resulting from changes in the formulation for your product. These calculations provide good estimates, but of course, it is necessary to actually the measure the water activity of reformulated products to make sure they have safe water activities. If you do not currently have a water activity instrument, need to upgrade your current instrument, or if you need to increase your current testing capacity, please contact AquaLab by Decagon.

New Food Safety Bill: Effects on HACCP and Water Activity

Wed, 19 Jan 2011 11:00:00 -0800

HR 2751: What does it mean for you?

On January 4th, 2011 President Obama signed HR 2751, the "Food Safety Modernization Act," in to law. This bill represents the largest expansion of FDA authority since 1938.

The Hazard Analysis Critical Control Point program (HACCP) emphasized within the bill involves setting critical control points that measure food quality throughout the process. Rather than "check and chuck" at the end, these critical control points detect problems all along the production line. Water activity (aw) measurements, such as those provided by our AquaLab line of instruments, is a critical control point in many processes. Unlike moisture content, it is the only moisture related measurement that can measure and define critical control limits for microbial growth.

However, unlike existing HACCP requirements, the Food Safety Modernization Act goes even further. This new bill requires verification of the producer's critical control plans. The producer must verify that that their preventative controls are adequate to control hazards, including both environmental and product testing. Additionally, regulatory agencies will verify that the user is conducting monitoring, making appropriate decisions about correction measures, and conducting periodic re-analysis of the plan. This additional emphasis on product testing will be nearly impossible without using the proper specification and instrument.

Our food scientists are experts in water activity critical control points. Contact us for more information or submit a quote request for an AquaLab water activity instrument and get a jump start on this important regulation in the new year

Importance of Water Activity

Lots of food processors control quality by moisture content. They weigh, dry, weigh, (repeatedly) a lot of product, and end up with inconsistent data. While there are good reasons to measure moisture, controlling microbial growth is not one of them. Remember that water activity is the only moisture related measurement that can serve as a critical control point. Is your aw below 0.86? No more bacteria growth. An aw below 0.70? Don't worry about mold.

If you know the water activity, you know not just what could grow in it, but also if it will cake or clump, go rancid, or lose its vitamin content. Water activity lets you see the total quality picture, not just a quantitative representation of water content. And when you see the whole moisture picture, water becomes not only your cheapest ingredient, but your most important as well

Submit a quote request >>

Monitoring Moisture for Food Manufacturing: Food Quality Webinar - Sign up Now!

Tue, 11 Jan 2011 11:00:00 -0800

A Complete Manufacturing Approach to Effective Water Activity Monitoring

Tuesday, January 11, 2011
11 AM EST/15:00 GMT

Seminar Overview:
This seminar will provide information about strategies to control product consistency, quality and safety using water activity testing at key locations in a manufacturing facility. Strategies using water activity to facilitate product development and formulation in the R&D lab will be discussed. Applications for water activity in ensuring the quality and consistency of incoming ingredients at ingredient inspection also will be discussed. Information will be provided on ways for QA/QC departments to effectively use water activity as a release specification during production. Finally, strategies for determining shelf life and monitoring conditions while the product is stored in packaging and shipped to the consumer will be provided.

Major Learning Objectives:
1. Critical quality and safety factors that can be controlled by water activity
2. How water activity can replace your moisture content specification
3. Effective use of water activity:

In the R&D lab
For ingredient inspection
By QA/QC as a release specification
Of water activity in storage and transport

Space is limited.
Reserve your Webinar Seat Now at:

http://www.brighttalk.com/webcast/24206

Space is limited.
Reserve your Webinar Seat Now at:
https://www2.gotomeeting.com/register/935689819

November Webcast - Measuring Moisture Content Using the Dew Point Method -Sign up Now!

Wed, 10 Nov 2010 08:00:00 -0800

This seminar will include:

The Dewpoint Moisture Content method will be introduced.
The relationship between water activity and moisture content will be described.
Development of a calibration model relating moisture content to water activity will be described.
Moisture content results for the Dew Point Moisture Content method will be reported.
The Dew Point Moisture Content method will be compared to other methods.

By: Brady Carter, Research Scientist

Title:		Measuring Moisture Content Using the Dew Point Method

Date:		Wednesday, November 10, 2010

Time:		8:00 AM - 9:00 AM PDT

System Requirements
PC-based attendees
Required: Windows® 7, Vista, XP, 2003 Server or 2000

Macintosh®-based attendees
Required: Mac OS® X 10.4.11 (Tiger®) or newer

Space is limited.
Reserve your webinar seat now at:
https://www2.gotomeeting.com/register/781200586

Sign up for the monthly Aqualab Newsletter for a chance to win a free AquaLab Calibration!

Fri, 15 Oct 2010 08:49:00 -0700

Sign up for the monthly AquaLab Newsletter by October 25th for a chance to win a free Calibration Service! October's AquaLab Newsletter includes a poll that about what subscribers use water activity for. Everyone that takes the poll will be entered to win a free Calibration Service valued at $465 for their AquaLab water activity meter or AquaLab Duo moisture analyzer. Click here to sign up now! If you have already subscribed to the newsletter, look for it in your inbox soon.

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Shelf Life Predicition Webcast through IFT - Sign up Now!

Tue, 03 Aug 2010 10:19:00 -0700

Making shelf-stable food products is not an easy process. It requires food technologists and quality control managers to balance the demands of food safety, cost, shelf life, and consumer acceptance. The ability to accurately and consistently predict a product's shelf life can be an invaluable tool in this process. This webcast will focus on how to predict shelf life using water activity and isotherm data.

Webcast Objectives:

Forecast shelf life loss due to microbial contamination using water activity-based models
Predict shelf life loss due to chemical degradation using water activity-based models
Calculate shelf life in package using water activity-based models

By: Brady Carter, Research Scientist, Dr. Leonard Bell, Auburn University, and Dr. Cindy Stewart, Silliker, Inc.

Title:		Predicting Shelf Life Using Water Activity and Isotherms

Date:		Wednesday, August 25, 2010

Time:		10:00 AM - 11:30 AM CDT

Space is limited.
Reserve your Webinar Seat Now at:

IFT Webcast Sign-up

Basics of Water Activity Virtual Seminar - Sign up Now!

Sun, 01 Aug 2010 10:19:00 -0700

This seminar will:
- Define water activity and differentiate it from moisture content.
- Water activity measurement methods and techniques.
- Decagon's newest water activity instrument.
- Why water activity is an important control measure for microbial spoilage and an important part of Government regulations.
- Underutilized applications for water activity in product quality and stability.
- Overall understanding of water activity.

By: Brady Carter, Research Scientist

Title:		Basics of Water Activity

Date:		Wednesday, August 18, 2010

Time:		8:00 AM - 9:00 AM PDT

System Requirements
PC-based attendees
Required: Windows® 7, Vista, XP, 2003 Server or 2000

Macintosh®-based attendees
Required: Mac OS® X 10.4.11 (Tiger®) or newer

Space is limited.
Reserve your Webinar Seat Now at:
https://www2.gotomeeting.com/register/935689819