Dynamic Vapour Sorption (DVS) has long been used for investigating the interaction of water vapour with foods and food ingredients.
an Nice overview document give several examples of using DVS for food-related applications including: water activity, moisture content, moisture-induced phase transitions, water-vapour transmission rates, and flavour loss.Learn More
The moisture stability of powdered milk formulations is a crucial factor in ensuring the safe storage life of such products. Learn More
The moisture sorption properties of foods are critical for their shelf-life stability. This is especially true for materials like biscuits or crackers which are vulnerable to either temperature or humidity shocks.Predicting shef-life based on moisture sorbtion rates are explored Learn More
Powdered drinks can be prone to caking due to either temperature or humidity shocks. Understanding the interaction between temperature and humdity gives us insight into this behavour. Learn More
Dynamic Vapour Sorption (DVS)