Sponsored by Decagon Devices, Inc.

Moisture sorption isotherms provide valuable information about product quality and stability. However, they are often considered too time consuming to be useful to food R&D groups. Automation using the Dynamic Vapor Sorption (DVS) method has helped speed up static isotherm generation. In addition, the recent introduction of dynamic isotherm methods such as the Dynamic Dewpoint Isotherm (DDI) method has sparked interest due to its speed (test time days) and high resolution. The question of which method is better naturally arises. This webcast compares and contrasts DVS and DDI methods and then provides examples of why the methods complement each other, suggesting that to be most effective, a moisture sorption instrument should be capable of doing both methods.

Learning Objectives:
• Participants will define isotherms and understand their uses, as well as static or DVS Methods
• Participants will describe the advantages of having access to both static and dynamic methods within one isotherm analysis
• Participants will learn actual data sets from the AquaLab VSA conducted using both dynamic and static methods on one sample and highlight their potential use
 
Intended Audience:
• Product Developers
• Company Management 
• Sales & Marketing Personnel
• Plant Production Personnel
• Quality Assurance Managers and Supervisors
• Food Safety Specialists
• Product manufacturers
• Research Staff 
• Regulators
• Academics
• Students
 
Learning Level:  Beginner, Intermediate, and Advanced