Professional Documents
Culture Documents
Operator’s Manual
Phone: 509-332-5601
Fax: 509-332-5158
Website: www.aqualab.com
Email: support@aqualab.com or sales@aqualab.com
Trademarks
AquaLab is a registered trademark of Decagon Devices, Inc.
2008-2015
c Decagon Devices, Inc.
ii
Pawkit CONTENTS
Contents
1 Introduction 1
1.1 Customer Support . . . . . . . . . . . . . . . . . . . . 1
1.2 About This Manual . . . . . . . . . . . . . . . . . . . 1
1.3 Warranty . . . . . . . . . . . . . . . . . . . . . . . . . 2
1.4 Seller’s Liability . . . . . . . . . . . . . . . . . . . . . . 2
4 Getting Started 11
4.1 Features . . . . . . . . . . . . . . . . . . . . . . . . . . 11
4.2 Sample Preparation and Placement . . . . . . . . . . . 12
4.2.1 Sample Preparation . . . . . . . . . . . . . . . 12
4.2.2 Sample Placement . . . . . . . . . . . . . . . . 13
4.3 Taking Measurements . . . . . . . . . . . . . . . . . . 15
4.4 Turning Pawkit off . . . . . . . . . . . . . . . . . . . . 18
4.5 Sampling Precautions . . . . . . . . . . . . . . . . . . 18
4.6 Pawkit and Temperature . . . . . . . . . . . . . . . . . 19
iii
CONTENTS Pawkit
8 Further Reading 33
8.1 Water Activity Theory & Measurement . . . . . . . . 33
9 Declaration of Conformity 55
iv
Pawkit 1 INTRODUCTION
1 Introduction
If you ever need assistance with your Pawkit, have any questions or
feedback, there are several ways to contact us. Decagon has Cus-
tomer Service Representatives available to speak with you Monday
through Friday, between 7am and 5pm Pacific time.
Email:
support@aqualab.com or sales@aqualab.com
Phone:
509-332-5601
Fax:
509-332-5158
1
1 INTRODUCTION Pawkit
1.3 Warranty
The seller’s liability for defective parts shall in no event exceed the
furnishing of replacement parts Freight On Board the factory where
originally manufactured. Material and equipment covered hereby
which is not manufactured by Seller shall be covered only by the
warranty of its manufacturer. Seller shall not be liable to Buyer for
loss, damage or injuries to persons (including death), or to property
or things of whatsoever kind (including, but not without limitation,
loss of anticipated profits), occasioned by or arising out of the instal-
lation, operation, use, misuse, nonuse, repair, or replacement of said
material and equipment, or out of the use of any method or process
for which the same may be employed. The use of this equipment con-
stitutes Buyer’s acceptance of the terms set forth in this warranty.
There are no understandings, representations, or warranties of any
kind, express, implied, statutory or otherwise (including, but with-
out limitation, the implied warranties of merchantability and fitness
for a particular purpose), not expressly set forth herein.
2
Pawkit 2 ABOUT THE PAWKIT
3
2 ABOUT THE PAWKIT Pawkit
2.3 Accuracy
Your Pawkit should have been shipped to you with the following
items:
• Pawkit main unit
• Operator’s Manual
• Quick Start Guide
• Certificate of Analysis
• Calibration Certificates
• Anti-Skid Pad
• Durable carrying case
• 60 disposable sample cups with lids
4
Pawkit 2 ABOUT THE PAWKIT
5
3 WATER ACTIVITY THEORY Pawkit
6
Pawkit 3 WATER ACTIVITY THEORY
Temperature Effects
7
3 WATER ACTIVITY THEORY Pawkit
Osmotic Effects: Osmotic effects are well known from biology and
physical chemistry. Water is diluted when a solute is added. If
this diluted water is separated from pure water by a semi-permeable
membrane, water tends to move from the pure water side through
the membrane to the side with the added solute. If sufficient pressure
is applied to the solute-water mixture to just stop the flow, this pres-
sure is a measure of the osmotic potential of the solution. Addition
8
Pawkit 3 WATER ACTIVITY THEORY
Changes in water content affect both the osmotic and matric binding
of water in a product. Thus a relationship exists between the water
activity and water content of a product. This relationship is called
the sorption isotherm, and is unique for each product. Besides being
unique to each product, the isotherm changes depending on whether
it was obtained by drying or wetting the sample. These factors need
to be kept in mind if one tries to use water content to infer the
stability or safety of a product. Typically, large safety margins are
built into water content specifications to allow for these uncertainties.
While the sorption isotherm is often used to infer water activity from
9
3 WATER ACTIVITY THEORY Pawkit
water content, one could easily go the other direction and use the wa-
ter activity to infer the water content. This is particularly attractive
because water activity is much more quickly measured than water
content. This method gives particularly good precision in the center
of the isotherm. In order to infer water content from water activity,
one needs an isotherm for the particular product. Decagon sells an
Isotherm Generator called the AquaLab Vapor Sorption Analyzer or
you can also have Decagon run the isotherm for a fee.
For example, if one were to monitor the water content of dried potato
flakes, one would measure the water activity and water content of
potato flakes dried to varying degrees using the standard drying pro-
cess for those flakes. An isotherm would be constructed using those
data, and the water content would be inferred using the measured
water activity of samples and that isotherm.
10
Pawkit 4 GETTING STARTED
4 Getting Started
4.1 Features
11
4 GETTING STARTED Pawkit
Take special care when preparing the sample in order to get the
best readings possible. Always follow the bulleted guidelines when
preparing samples.
• Make sure that the sample to be measured is homoge-
neous. Multi-component samples (e.g., muffins with raisins)
or samples that have outside coatings (like deep-fried, breaded
foods) can be measured, but may take longer to equilibrate.
Samples like these may require additional preparation (crush-
ing or grinding) to obtain a representative sample.
• Completely cover the bottom of the cup with the sam-
ple, if possible. The Pawkit is able to accurately measure
a sample that leave small spaces of the cup bottom exposed.
For example, raisins only need to be placed in the cup and not
flattened to cover the bottom. A larger sample surface area
increases instrument efficiency by shortening the time needed
to reach vapor equilibrium.
• Fill the cup no more than half-full of the sample. The
Pawkit does not require a large sample size to make its reading.
As long as the sample covers the bottom of the cup and the
sample is representative of the product you wish to measure,
you should be able to make accurate readings. If the sample
cup is too full, you risk contaminating the sensor, which can
lead to inaccurate readings.
• Make sure that the rim and outside of the sample cup
are clean. Wipe any excess sample material from the rim
of the cup with a clean tissue. Material left on the rim or the
outside of the cup can be transferred to subsequent samples and
may affect the accuracy of your readings. The rim of the cup
12
Pawkit 4 GETTING STARTED
forms a vapor seal with the sensor. Any sample material left
on the cup rim may prevent this seal and contaminate future
samples.
• If you are reading a sample at a later time, put the
sample cup disposable lid on the cup to restrict water
transfer. To seal the lid, place tape or ParafilmTM completely
around the cup/lid junction. It is necessary to seal the cup if
it is going to be a long time before you make the measurement.
1. Open the Pawkit by holding the case near the LCD with one
hand and pulling down on the plastic sensor cover tab with the
other hand.
The sensor cover rotates and snaps into the open position.
13
4 GETTING STARTED Pawkit
Next, place the opened Pawkit onto the prepared sample cup.
The cup fits under the sensor into a recess in the bottom of the
Pawkit.
14
Pawkit 4 GETTING STARTED
3. Once you have the Pawkit properly positioned over the sample
cup, you are now ready to take readings.
4. To close the instrument, reverse the opening procedure. With
one hand holding the case near the LCD pull down on the
plastic sensor cover tab with the other hand and rotate until it
snaps into the closed position covering the sensors.
15
4 GETTING STARTED Pawkit
16
Pawkit 4 GETTING STARTED
5. After five minutes, the instrument displays the final water ac-
tivity and beep five times. The sunburst disappears when the
water activity reading is finished.
17
4 GETTING STARTED Pawkit
To turn off the Pawkit, leave it idle for more than five minutes, and
it shuts off automatically. If the Pawkit has automatically shut itself
off, pressing the “I” button wakes up the instrument and display the
last water activity measurement.
18
Pawkit 4 GETTING STARTED
The Pawkit makes its most accurate measurements when the sample
and instrument temperatures are within 1 ◦ C. If the sample is too
warm, the thermometer icon on the left of the screen appears.
You see the “mercury” go up the thermometer and pop out of the
top, and the instrument beeps, indicating that the sample tempera-
ture is too high and there is danger of condensing water in the sample
chamber and on the sensor. If you get this warning while sampling,
remove the Pawkit, place the cup lid on the sample and wait until it
has reached ambient temperature before attempting to read again.
19
5 CLEANING AND MAINTENANCE Pawkit
5.1 Cleaning
20
Pawkit 5 CLEANING AND MAINTENANCE
2. Use only a soft cotton cloth to clean the LCD. Tissues can
scratch the plastic, causing damage.
3. Use moist Kimwipes
R
or soft cotton cloth to clean the rest of
the outer case.
4. Begin each step cleaning the chamber and thermopile sensor
using a new Kimwipe strip wrapped around the plastic swab
included in your kit. If you have spilled sample material on
the sensor filter and it does not come off replace the filter as
explained in the next section. It is important that contamina-
tion of this filter is minimized, as the relative humidity of the
sample is measured via the filter.
5.2 Maintenance
21
5 CLEANING AND MAINTENANCE Pawkit
22
Pawkit 5 CLEANING AND MAINTENANCE
The lens of this sensor must be free of all dirt and lint to be accurate.
1. WASH–using a Kimwipe tissue moistened with Decagon clean-
ing solution or isopropyl alcohol to clean the thermopile sensor.
2. RINSE–using a new Kimwipe moistened with steam distilled
water to rinse the cleaning solution from the sensor.
3. DRY–use a dry Kimwipe to help remove any moisture remain-
ing from the cleaning process.
Wrap a new Kimwipe strip around the end of the swab (included in
the cleaning kit) and moisten it with Decagon Cleaning Solution or
isopropyl alcohol.
1. WASH–clean the surrounding chamber area with the moist
Kimwipe. The chamber area, especially where the cup seals,
must be free of all contamination.
2. RINSE–repeat the steps above using a new Kimwipe strip moist-
ened with steam distilled water.
3. DRY–repeat steps above again, this time using a dry Kimwipe
strip to remove any moisture remaining from the cleaning pro-
cess.
23
5 CLEANING AND MAINTENANCE Pawkit
The Pawkit uses two Lithium-ion battery cells that should last
for several years. If the battery charge is low, you may see a
low-battery indicator icon appear in the lower right corner of
the screen
33
24
Pawkit 5 CLEANING AND MAINTENANCE
25
5 CLEANING AND MAINTENANCE Pawkit
elastomer pocket. Make sure the two small springs which make
contact between the (+) battery terminal and the circuit board
are in place.
26
Pawkit 6 VERIFICATION AND CALIBRATION
If these standards are not available you can make a saturated Sodium
Chloride (NaCl) slurry with a water activity value of 0.75 aw . To
make a salt slurry of NaCl add water until the salt can absorb no
more water, as evidenced by the presence of free liquid. The slurry
should take the shape of the cup and flow when tipped with the
amount of free liquid at a minimum.
27
6 VERIFICATION AND CALIBRATION Pawkit
1. Take a vial of the 0.760 aw NaCl standard and empty the entire
contents of the vial into a sample cup. Place the Pawkit over
the sample cup as described in the Sample Placement section.
2. Press the left button (I) to take a reading. If it is reading the
correct water activity ±0.02, your Pawkit needs no adjustment
for this standard. Skip to step 9.
3. If the first reading was not the correct water activity (±0.02),
clean the Pawkit according to the instructions in Section 5 and
take a second reading. If it is reading the correct water activity
±0.02, your Pawkit needs no adjustment at this time and you
may now skip to step 9. If it is not reading correctly, continue
to the next step.
Note: An error code of 9.99 at any time during the process in-
dicates that the sensor has failed and that the instrument needs
to be serviced. Refer to Section 7 for shipping instructions.
4. Once the reading is finished, the right button (II) activates.
Button II is only active until the Pawkit shuts itself off. Press
it once to get the Calibration Mode screen.
5. This screen shows that you are in the calibration mode. This
one in particular shows that you are ready to adjust calibra-
tion upwards for the 0.76 standard. The number in the up-
per right corner indicates the water activity measurement that
your Pawkit just read. Press the II button to scroll through
the other selections. They are: u76, d76, u25, d25, Sto, u92
28
Pawkit 6 VERIFICATION AND CALIBRATION
and d92. The “u” and “d” before each number stand for “up”
or “down” adjustment for each standard. The numbers (25,
76 and 92) correspond to the water activity of a verification
standard (0.76, 0.25 and 0.92 aw ). The “Sto” position stores a
reading.
6. As an example, if your NaCl reading is lower than it should
be, press the II button to scroll to “u76” (“adjust up for 0.76
standard”). If it is higher than it should be, scroll to “d76”
(“adjust down for 0.76 standard”).
29
6 VERIFICATION AND CALIBRATION Pawkit
tercept, while the 0.25 and 0.92 adjusts the slope. Changes in
the intercept are more likely to occur than changes in the slope,
so the 0.76 verification check is the most important and should
be done more frequently.
Review the graphical representation of the calibration routine in Fig-
ure 5.
30
Pawkit 7 SUPPORT AND REPAIR
When encountering problems with your AquaLab that you are un-
able to resolve with the help of this manual, please contact Decagon
Customer Support at support@aqualab.com, 509-332-5601 or fax us
at 509-332-5158. Please have the serial number and model of the
instrument ready.
Shipping Directions
The following steps can help to ensure the safe shipping and pro-
cessing of your AquaLab.
1. Pack the Pawkit in its carrying case, securely in its original box.
If the original packaging is not available, pack the box mod-
erately tight with packing material (e.g. styrofoam peanuts
or bubble wrap), ensuring the instrument is suspended in the
packing material. Use a box that has at least two inches of
space between your instrument and each wall of the box.
2. Include a copy of the RMA form in the shipment. Please verify
the ship to and bill to information, contact name, and problem
description. If anything is incorrect please contact a Decagon
representative.
3. Tape the box in both directions for added support.
31
7 SUPPORT AND REPAIR Pawkit
Ship to:
Decagon Devices Inc.
ATTN: RMA (insert your RMA #)
2365 NE Hopkins Court
Pullman, WA 99163
32
Pawkit 8 FURTHER READING
8 Further Reading
Cazier, J.B., and V. Gekas. 2001. Water activity and its predic-
tion: a review. International Journal of Food properties 4(1):35-43.
33
8 FURTHER READING Pawkit
Ninni, L., M.S. Camargo, and A.J.A. Meirelles. 2000. Water ac-
tivity in polyol systems. Journal of Chemical and Engineering Data
45:654-660.
Reid, D.S., A.J. Fontana, M.S. Rahman, S.S. Sablani, T.P. Labuza,
N. Guizani, and P.P. Lewicki. 2001. Vapor pressure measurements
of water p. A2.1.1-A2.5.4. In R.E. Wrolstad (ed.) Current Protocols
In Food Analytical Chemistry. John Wiley & Sons, Inc., New York.
34
Pawkit 8 FURTHER READING
Troller, J.A., and J.H.B Christian. 1978. Water Activity and Food.
Academic Press, New York.
35
8 FURTHER READING Pawkit
Van den Berg, C., and S. Bruin. 1981. Water activity and its estima-
tion in food systems: Theoretical aspects. p. 1-61. In L.B. Rockland,
and G.F. Stewart (ed.) Water Activity: Influences on Food Quality.
Academic Press, New York.
36
Pawkit 8 FURTHER READING
Chirife, J., and M.P. Buera. 1994. Water activity, glass transi-
tion and microbial stability in concentrated/semimoist food systems.
Journal of Food Science 59:921-927.
Chirife, J., and M.P. Buera. 1995. A critical review of some nonequi-
librium situations and glass transitions on water activity values of
foods in the microbiological growth range. Journal of Food Engi-
neering 25:531-552.
Chirife, J., and M.P. Buera. 1996. Water activity, water glass dy-
namics, and the control of microbiological growth in foods. Critical
Rev. in Food Sci. Nutr. 36:465-513.
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.
37
8 FURTHER READING Pawkit
Hardman, T.M. 1988. Water and food quality. Elseiver Press, Lon-
don.
Hocking, A.D., B.F. Miscamble, and J.I. Pitt. 1994. Water re-
lations of Alternaria alternata, Cladosporium cladosporioides, Cla-
dosporium sphaerospermum, Curvulario lunata and Curvulario pall-
escens. Mycological Research 98:91-94.
Li, K.Y., and J.A. Torres. 1993. Water activity relationships for
selected mesophiles and psychrotrophs at refrigeration temperature
Journal of Food Protection 56:612-615.
38
Pawkit 8 FURTHER READING
39
8 FURTHER READING Pawkit
Nelson, K.A., and T.P. Labuza. 1994. Water activity and food
polymerscience: Implications of state on arrhenius and WLF models
in predicting shelf life. Journal of Food Engineering 22:271-289.
Nolan, D.A., D.C. Chamblin, and J.A. Troller. 1992. Minimal wa-
ter activity levels for growth and survival of Listeria monocytogenes
and Listeria innocua. International Journal of Food Microbiology
16:323-335.
40
Pawkit 8 FURTHER READING
Seow, C.C., T.T. Teng, and C.H. Quah. 1988. Food preservation
by moisture control. Elsevier, New York.
41
8 FURTHER READING Pawkit
Wijtzes, T., P.J. Mcclure, M.H. Zwietering, and T.A. Roberts. 1993.
Modelling bacterial growth of Listeria monocytogenes as a function
of water activity, pH and temperature. International Journal of Food
Microbiology 18:139-149.
42
Pawkit 8 FURTHER READING
Elgasim, E.A., and M.S. Al Wesali. 2000. Water activity and Hunter
colour values of beef patties extended with samh (Mesembryanthe-
mum forsskalei Hochst) flour. Food Chem 69(2):181-185.
Luecke, F.K. 1994. Fermented meat products. Food Res Intl 27:299-
307. Minegishi, Y., Y. Tsukamasa, K. Miake, T. Shimasaki, C. Imai,
M.
43
8 FURTHER READING Pawkit
Williams, S.K., G.E. Rodrick, and R.L. West. 1995. Sodium lactate
affects shelf life and consumer acceptance of fresh Catfish (Ictalu-
rus nebulosus, marmoratus) fillets under simulated retail conditions.
Journal of Food Science 60:636-639.
Dairy Products
44
Pawkit 8 FURTHER READING
Hardy, J., J. Scher, and S. Banon. 2002. Water activity and hy-
dration of dairy powders. Lait 82:441-442.
Luecke, F.K. 1994. Fermented meat products. Food Res Intl 27:299-
307.
45
8 FURTHER READING Pawkit
Williams, S.K., G.E. Rodrick, and R.L. West. 1995. Sodium lactate
affects shelf life and consumer acceptance of fresh Catfish (Ictalu-
rus nebulosus, marmoratus) fillets under simulated retail conditions.
Journal of Food Science 60:636-639.
Clavero, M.R.S., R.E. Brackett, L.R. Beuchat, and M.P. Doyle. 2000.
Influence of water activity and storage conditions on survival and
growth of proteolytic Clostridium botulinum in peanut spread. Food
Microbiology 17(1):53-61.
46
Pawkit 8 FURTHER READING
Makower, B., and S. Myers. 1943. A new method for the determina-
tion of moisture in dehydrated vegetables. Proceedings of Institute
of Food Technologists, 4th Conference 156.
47
8 FURTHER READING Pawkit
Tapia de Daza, M.S., C.E. Aguilar, V. Roa, and R.V. Diaz de Tablante.
1995. Combined stress effects on growth of Zygosaccharomyces rouxii
from an intermediate moisture papaya product. Journal of Food Sci-
ence 60:356-359.
Zeb, A., R. Khan, A. Khan, M. Saeed, and S.A. Manan. 1994. Influ-
ence of crystalline sucrose and chemical preservatives on the water
activity and shelf stability of intermediate banana chips. Sarhad
Journal of Agriculture 10:721-726.
Zhang, X.W., X. Liu, D.X. Gu, W. Zhou, R.L. Wang, and P. Liu.
1996. Desorption isotherms of some vegetables. Journal of the Sci-
ence of Food and Agriculture 70:303-306.
Abellana, M., A.J. Ramos, V. Sanchis, and P.V. Nielsen. 2000. Ef-
fect of modified atmosphere packaging and water activity on growth
of Eurotium amstelodami, E. chevalieri and E. herbariorum on a
sponge cake analogue. Journal of Applied Microbiology 88:606-616.
Aramouni, F.M., K.K. Kone, J.A. Craig, and D.Y.C. Fung. 1994.
Growth of Clostridium sporogenes PA 3679 in home-style canned
48
Pawkit 8 FURTHER READING
49
8 FURTHER READING Pawkit
50
Pawkit 8 FURTHER READING
51
8 FURTHER READING Pawkit
Pharmaceuticals/Cosmetics
52
Pawkit 8 FURTHER READING
Zografi, G., and M.J. Kontny. 1986. The interactions of water with
cellulose- and starch-derived pharmaceutical excipients. Pharmaceu-
tical Research 3:187-193.
Miscellaneous
53
8 FURTHER READING Pawkit
54
Pawkit 9 DECLARATION OF CONFORMITY
9 Declaration of Conformity
Michael Wadsworth
Engineering Director
7-9-2015
55
Index
Accuracy, 4 Gibbs Free Energy, 8
Aqualab, 4
Homogeneous, 8
Battery Hot Samples, 19
Lithium-ion, 24 Humidity, Related to aw , 4
Replacement, 24
Beeper, 17, 19 Inserting Samples, 13
Binding, 8, 9
LiCl Standards, 27
Buttons, 15
Lids, for Sample Cups, 13
to Begin Measurement, 16
Lipids, and aw , 6
Calibration, 19, 27 Liquid Phase Water, 6
Capillaries, 9 Location, for Sampling, 5
Cautions, 22 Loss on Drying, 6
with Sampling, 18 Low Battery Indicator, 24
CE Compliance, 55
Maintenance, 20, 21
Cleaning, 20
Matric Effects, 9
Closing the Chamber, 15
Measurement
Cold Samples, 19
Taking, 15
Contact Information, 1
Time, 17
Cosmetics, 6, 10
Microbial Growth, 10
Customer Support, 1, 31
Molality, of Calibration Standards,
d25, 28 27
d76, 28 Multi-Component Food, 7
d92, 29
NaCl Standards, 27
Declaration of Conformity, 55
Display Off, Turning Off, 18
LCD, 16 Opening the Chamber, 13
LCD Cleaning, 21 Operation, Environment, 5
Osmotic Effects, 8
Email, 1, 31
Environment, for Sampling, 5 Pawkit
Enzymes, and Water Activity, 6 Accessories, 4
Equilibrium, 7 Features, 11
of sample aw and rh, 7 Operation, 11
56
Pawkit INDEX
Perishability, 6 Temperature, 19
Pharmaceuticals, 6, 10 Effects, 7
Preparation Effects on Water Activity, 7
for Operation, 5 Equilibrium, 7
of Samples, 12 Theory, 6
Pressure Effects, 8 Water Activity, 6
Thermodynamic Property, 8
Quantitative Analysis, 6 Time for Measurement, 17
References
u25, 28
Baked Goods and Cereals, 48
u76, 28
Beverages, Soups,
u92, 28
Sauces, Preserves, 50
Dairy Products, 44 Vapor Phase, 6, 8
Food Safety and Microbiol- Verification Standards, 5, 27
ogy, 36 Verification Steps, 28
Fruits and Vegetables, 46 Volatiles, 18
Meat and Seafood, 42
Miscellaneous, 53 Warranty, 2, 32
Water Activity Theory & Mea- Water Activity, 6
surement, 33 Effect on Food, 6
Regulations, 6 Microbial Growth, 6
Relative Humidity, 6 Stability Diagram, 7
Repair, Costs, 32 Water Content, 9
Definition, 6
Sample versus Water Activity, 6
Insertion, 13 Water Potential, 8
Multi-Component, 12 Wet Samples, Cautions, 18
Sample Cups, 4, 12
Filling Level, 12
Stainless Steel, 12
Seller’s Liability, 2
Sensor
Damage, 19
Filter, 21
Filter Cleaning, 21
Filter Replacement, 21
Sorption Isotherm, 9
Specifications, 3
Sto, 28
57