The Hygiene Tester enables the simultaneous or separate measurement of water activity on 4 channels. It measures water activity within a range from 0 ... 1 aw and temperature from -10 ... +50 °C.
What does the aw value mean? The aw value is the freely available, unbound or active water in organic products such as food or pharmaceuticals, also known as water activity. It indicates the vapour pressure of the food when it is in undisturbed equilibrium with the surrounding air. The aw value is a decisive criterion for predicting the perishability and edibility of products, particularly with regard to microbial growth, chemical and biochemical reaction rates and physical properties. Contrary to widespread assumptions and common practice in quality management, it is not the moisture or water content of a product that is decisive but its aw value. This is decisive for the development and multiplication of microbes, moulds and yeasts.

Our meter is equipped with a 7" touchscreen that displays the data in real time and saves it for later analysis. Results, graphs and measurement data can be called up at any time. Thanks to the professional sensor, the device provides very accurate results within 3 to 5 minutes.

The Hygiene Tester has three different measurement modes: normal measurement mode, a quick measurement mode and the continuous display mode as well as a real-time display of the measurement curve. It can be calibrated from 1 to 6 points and the menu is available in several languages, including Chinese, English, French and Spanish. The device's memory can save the data from the 4 channels, with each channel holding up to 65,535 data records. The data can be printed out at any time using the integrated printer.

The device's software enables real-time control and display of water activity and temperature. The data can also be output as a PDF, in Excel format or as a screenshot.
This Hygiene Tester is suitable for a wide range of applications, including quality control in the food and cosmetics industries, research institutes, biological and pharmaceutical research as well as other scientific laboratories and paper manufacturing. Water activity in food can be controlled by various additives (humectants), the use of suitable packaging materials or the maintenance of optimum ripening and storage conditions. If too much water is available, there is a risk of microbial growth and water migration. Food manufacturers must prove that the water activity of a product has been sufficiently reduced to prevent the growth of bacteria.
 
Manual