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AquaLab 4TE Series User Manual

AquaLab 4TE Series
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14 FURTHER READING AquaLab
Analysis to the determination of shelf life of roasted and ground cof-
fee. Lebensm Wiss Technol 34:273-278.
Carson, K.J., J.L. Collins, and M.P. Penfield. 1994. Unrefined,
dried apple pomace as a potential food ingredient. Journal of Food
Science 59:1213-1215.
Cavia, M.M., M.A. Fernandez-Muio, J.F. Huidobro, and M.T. San-
cho. 2004. Correlation between Moisture and Water Activity of
Honeys Harvested in Different Years. Journal of Food Science 69:C-
368-370.
Durrani, M.J., R. Khan, M. Saeed, and A. Khan. 1992. Devel-
opment of concentrated beverages from Anna apples with or without
added preservatives by controlling activity of water for shelf stability.
Sarhad Journal of Agriculture 8:23-28.
Ferragut, V., J.A. Salazar, and A. Chiralt. 1993. Stability in the
conservation of emulsified sauces low in oil content. Alimentaria
30:67-69.
Gleiter, R.A., H. Horn, and H.-D. Isengard. 2006. Influence of type
and state of crystallization on the water activity of honey. Food
Chem 96:441-445.
Hajmeer, M.N., F.M. Aramouni, and E.A.E.Boyle. 2000. Shelf-
life of lite syrup after opening and storage at room or refrigerated
temperature. Journal of Food Quality 23:529-540.
Ibarz, A., J. Pagan, and R. Miguelsanz. 1992. Rheology of clarified
fruit juices: II. Blackcurrant juices. Journal of Food Engineering
15:63-74.
Khalloufi, S., Y. El-Maslouhi, and C. Ratti. 2000. Mathematical
model for prediction of glass transition temperature of fruit pow-
ders. Journal of Food Science 65:842-848.
Kusumegi, K., T.Takahashi, and M.Miyagi. 1996. Effects of ad-
96

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AquaLab 4TE Series Specifications

General IconGeneral
Accuracy±0.003 aw
Temperature Control15 to 50 °C
Measurement Time5 minutes
Measurement PrincipleChilled Mirror Dewpoint
Resolution0.0001 aw
Temperature Accuracy±0.1 °C
CommunicationUSB, RS-232
DisplayLCD
Measurement Range0.03 to 1.00 aw
Operating Temperature4-50 °C (39-122 °F)
Data Storage8000 readings
Power Supply50/60 Hz
Storage Temperature-20 to 50 °C

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