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Aqualab Vapor Sorption Analyzer (VSA) – Isotherm Generator
Manufacturer: Decagon Devices Inc.
AQUALAB VAPOR SORPTION ANALYZER
Moisture Research in a Box
For food or pharmaceutical scientists, moisture sorption data can make or break a product. The AquaLab Vapor Sorption Analyzer (VSA) introduces simplicity, control, and affordability into the process of gathering moisture sorption isotherm data. Before you learn about our product, you might be interested in:
- Why isotherms are important
- 2 other ways people measure moisture sorption
- 5 examples of how moisture sorption isotherms can improve quality
As for the product itself, here are the key points:
Using isotherm data to improve product performance should be part of your job. Spending countless hours on your lab instrument shouldn't be. With the AquaLab VSA, it takes about 5 minutes to set up a test. Once you tell the AquaLab VSA the humidity levels and times you'd like to use, just put the sample into the instrument and walk away. The data from your test are automatically recorded and sent to your computer.
The AquaLab VSA is the first instrument that allows you to measure both DVS and DDI isotherms on your product. In simple terms, DDI isotherms are extremely high resolution, allowing you to pinpoint critical moisture ranges for product quality. DVS isotherms allow you to study kinetics, or how long it takes for something to happen. For example, how long it would take for a potato chip that starts at 0.15aw to lose its crispness in air that's at 80% relative humidity. AquaLab VSA can measure isotherms by constantly introducing saturated or dry air into the chamber (DDI), or it can control humidity at a specific level, raising and lowering RH when equilibrium has been reached (DVS).
Costing 50-80% less than other moisture vapor sorption analyzers, the AquaLab VSA can fit into an R&D budget. Its affordability results from the new approach we've taken to DDI and DVS isotherms. AquaLab VSA gets the same or better performance as other models, while putting isotherm technology within financial reach for scientists.
Every food manufacturer has to ask: how long before my product molds, gets soggy, goes stale, becomes rancid, cakes, clumps, crystallizes—in short, becomes unacceptable? What can I do to preserve and extend the shelf life of my product?