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AquaLab 4TE Series User Manual

AquaLab 4TE Series
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14 FURTHER READING AquaLab
Cereal Foods World 26:345-349.
Brandt, L. 1996. Bound for success. Controlling water activity gives
technologists the edge in developing safe, shelf-stable foods. Food
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tion and microbial stability in concentrated/semimoist food systems.
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librium situations and glass transitions on water activity values of
foods in the microbiological growth range. Journal of Food Engi-
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Chirife, J., and M.P. Buera. 1996. Water activity, water glass dy-
namics, and the control of microbiological growth in foods. Critical
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tivity requirements for the growth of Listeria monocytogenes. Lett
Appl Microbiol 15:103-105.
Franks, F. 1991. Water activity: a credible measure of food safety
and quality? Trends Food Sci Technol March:68-72.
Garcia de Fernando, G.D., O. Diaz, M. Fernandez, and J.A. Or-
donez. 1992. Changes in water activity of selected solid culture
media throughout incubation. Food Microbiology 9:77-82.
Gibson, A.M., J. Baranyi, J.I. Pitt, M.J. Eyles, and T.A. Roberts.
1994. Predicting fungal growth: The effect of water activity on As-
pergillus flavus and related species. International Journal of Food
Microbiology 23:419-431.
Goaleni, N., J.E. Smith, J. Lacey, and G. Gettinby. 1997. Effects of
temperature, water activity, and incubation time on production of
aflatoxins and cyclopiazonic acid by an isolate of Aspergillus flavus
82

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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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