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A w D e s ig n e rA w D e s ig n e r:A software for water activitycalculation in food

Aw determination forthe prediction of food stability

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K e y w o r d s : A w m e a s u r e , m a t h e m a t i c a l m o d e l s , s o r p t i o n , d e s o r p t i o n

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A w D e s ig n e r : A s o f t w a r e f o r w a t e ra c t iv it y c a lc u la t io n in f o o d .

ADRIA Dveloppement proposes a newsoftware for water activity calculation that

will be very useful for every foodproducers

The main concept is toc a lc u la t e t h e

w a t e r a c t iv it y thanks to a database andmathematical models.

O u r s o f t w a r e

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A w D e s ig n e r : A s o f t w a r e f o r w a t e ra c t iv it y c a lc u la t io n in f o o d .

Itwill help you to accelerate the productinnovation bys a v in g t im e , m o n e y ,

m a n p o w e r , a n d r a w m a t e r ia ls .

T h e s o f t w a r e w ill c a lc u la t e t h e a w o fa n y p r o d u c t : d a ir y p r o d u c t s , s e a f o o d

p r o d u c t s , c e r a ls f o o d b a s e d p r o d u c t s , s a u c e s , p r e c o o k e d d is h e s .

O u r s o f t w a r e

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A w D e s ig n e r : A s o f t w a r e f o r w a t e ra c t iv it y c a lc u la t io n in f o o d .

to optimise yourformulations inordertom e e t y o u r s a f e t y a n d q u a lit y o b j e c t iv e s .

tod e t e r m in e a n d c o m p a r e t h e d e p r e s s o r a c t iv it ie s o f in g r e d ie n t s .

to formulate products with less salts, sugars andwithout labelling.

to limitm o is t u r e t r a n s f e r occuring betweendifferentcomponents of multi-domain foods.

O u r s o f t w a r e w ill h e lp y o u

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A w D e s ig n e r : A s o f t w a r e f o r w a t e ra c t iv it y c a lc u la t io n in f o o d .

Database: 230ingredients andadditives

70 additives (listedinthe listoffoodadditives E ...)including themainpreservatives,antioxidants,emulsifiers,stabilizers and gellingagents.

W h a t is in t h e s o f t w a r e ?

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A w D e s ig n e r : A s o f t w a r e f o r w a t e ra c t iv it y c a lc u la t io n in f o o d .

160ingredients including:differenttypesofstarch,protein concentrates,fiber,gum,flour, fat,egg products, spices,natural food products(cereals, fruits,vegetables,)

Thesoftware will be constantly enriched,an Englishversion will be available at theend of august 2009.

W h a t is in t h e s o f t w a r e ?

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A w D e s ig n e r : A s o f t w a r e f o r w a t e ra c t iv it y c a lc u la t io n in f o o d .

Principles of calculationsarebasedonthestudyofthe hygroscopic propertiesofindividualphases that constitute the food(liquid and solid).

The calculationsarebasedonpublishedmodels (models of GABandFerro-Fontan

forthe solidphaseandmodelsTeng,Roaforthe liquidphase).

W h a t is in t h e s o f t w a r e ?

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A w D e s ig n e r : A s o f t w a r e f o r w a t e ra c t iv it y c a lc u la t io n in f o o d .

I m p a c t o f s o lu t e s o n a w

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aw

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A w D e s ig n e r : A s o f t w a r e f o r w a t e ra c t iv it y c a lc u la t io n in f o o d .

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atter

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A w D e s ig n e r : A s o f t w a r e f o r w a t e ra c t iv it y c a lc u la t io n in f o o d .

C a lc u la t io n o f t h e a w

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A w D e s ig n e r : A s o f t w a r e f o r w a t e ra c t iv it y c a lc u la t io n in f o o d .

A w d e p r e s s o r p r o p e r t ie s o f in g r e d ie n t s

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A w D e s ig n e r : A s o f t w a r e f o r w a t e ra c t iv it y c a lc u la t io n in f o o d .

O p t im iz a t io n o f f o r m u la , e s t im a t in g t h e a m o u n t o f s a l t a n d s o r b it o l t o b e a d d e d f o r a g iv e n a w

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A w D e s ig n e r : A s o f t w a r e f o r w a t e ra c t iv it y c a lc u la t io n in f o o d .

The water activity represents the ratio,from 0 (bone dry) to 1.0 (pure water) ofthe water vapor pressure of the food tothe water vapor pressure of pure waterunder the same conditions.

Water activity (aw) is an important

consideration for food product design andfood safety.

W h a t is a w ?

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A w D e s ig n e r : A s o f t w a r e f o r w a t e ra c t iv it y c a lc u la t io n in f o o d .

Water activity can be consideredas one ofthe mostimportantfactorsin

d e t e r m in in g q u a lit y a n d s a f e t y forfood

W h y a w m u s t b e c o n t r o lle d ?

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A w D e s ig n e r : A s o f t w a r e f o r w a t e ra c t iv it y c a lc u la t io n in f o o d .

Low water activity affects, themicrobiological quality, the safety, the

shelf life, texture changes incharacteristics (such as crispness andcrunchiness), flavor, and smell of foodsyou produce every day

W h y a w m u s t b e c o n t r o lle d ?

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A w D e s ig n e r : A s o f t w a r e f o r w a t e ra c t iv it y c a lc u la t io n in f o o d .

For instance,by measuring water activity,it is possiblet o p r e d ic t w h ic h s p o ila g e

a n d p a t h o g e n m ic r o o r g a n is m s willgrow by using predictive microbiology.www.symprevius.org

Managing water activity can increase thestabilityoffood and beveragein time

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http://www.symprevius.org/http://www.symprevius.org/

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A w D e s ig n e r : A s o f t w a r e f o r w a t e ra c t iv it y c a lc u la t io n in f o o d .

Tobetter meet then u t r it io n n a lr e q u ir e m e n t s offood safety agencies:

reductionofsalt or sugarscontent.

To control moisturemigration in multi-domainfoods.

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A w D e s ig n e r : A s o f t w a r e f o r w a t e ra c t iv it y c a lc u la t io n in f o o d .

Finally, to better answer toc o n s u m e r d e m a n d s , it will be useful to control

labelling and to remove unessentialsubstances from your production or tosubstitute some of themwith naturalingredients.

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A w D e s ig n e r : A s o f t w a r e f o r w a t e ra c t iv it y c a lc u la t io n in f o o d .

W h y a w m u s t b e c o n t r o lle d ?

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A w D e s ig n e r : A s o f t w a r e f o r w a t e ra c t iv it y c a lc u la t io n in f o o d .

By adding solutes : sugars, salts, polyols

By removing water :drying, cooking,baking, smoking aremany other waystomodify water activity.

H o w t o m o d if y a w?

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A w D e s ig n e r : A s o f t w a r e f o r w a t e ra c t iv it y c a lc u la t io n in f o o d .

Today, Equipment for awmeasuring areavailable, they must be calibrated.

The precision and the reproductibility ofthe measure is difficult to obtain.

H o w t o m e a s u r e a w?

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A w D e s ig n e r : A s o f t w a r e f o r w a t e ra c t iv it y c a lc u la t io n in f o o d .

To orderitor if you have any question,please do not hesitate to contact

Dominique Thuault at ADRIADeveloppement.

+33. (0)6.60.02.32.80

Dominique.thuault@adria.tm.fr

C o n t a c t

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