Summary
An experimental sensor allows continuous measurement and regulation of the water activity of a liquid medium, by measuring the relative humidity of a stream of air equilibrated with the medium. The measurements were precise (± 0.007 unities of water activity), and the small size of the sensor makes it practical for use in a standard fermentor.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Curran H.R. J. Bact. 21, 197, 1931.
Gervais P., Bazelin C. Biotechnology Letters, 8, 191, 1986.
Mossel D.A.A. In: “Water Relations of Foods” (Duckworth, R.B., ed.) Academic Press, London, p. 347, 1975.
Multon J.L. Industries Alimentaires et Agricoles, 11, 1125, 1984.
Northolt M.D., Vanegmond H.P., Paulsch W.E. J. Food Production, 42, 485, 1979.
Scott W.J. Adv. Fd Res. 7, 83, 1957.
Spiegelberg C.H. J. Bact. 48, 13, 1944.
Troller J.A., Stinson J.V. Applied and environmental Microbiology, 42, 682, 1981.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Gervais, P. Development of a sensor allowing the continuous measurement of the water activity value of a liquid medium. Biotechnol Tech 1, 15–18 (1987). https://doi.org/10.1007/BF00156280
Issue Date:
DOI: https://doi.org/10.1007/BF00156280