Foodstuffs. Determination of water activity1 Scope This document establishes basic principles and specifies requirements for the methods of determining water activity (aw) of food products for human consumption and animal feed within a measurement range of 0 to 1. The measurement principles are based on the dew point measurement or on the determination of the change in electrical conductivity of an electrolyte or in the permittivity of a polymer. The method does not apply to products stored

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Three test methods are described in the EN 13036 series of standards for assessing macrotexture which is used in different applications

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ISO/TR 16476 provides principles for

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