What is EN ISO 22897:2014?

The EN ISO 22897:2014 standard, also known as "Water activity determination in foods and food ingredients - General guidance and examples of the use of ISO 1567" provides detailed guidelines for measuring water activity in various food products. Water activity is a crucial parameter that affects the stability, quality, and safety of food. This article will delve into the technical aspects of EN ISO 22897:2014 and explore its significance in the food industry.

Understanding Water Activity

Water activity is a measure of the availability of water molecules in a product and is expressed as a ratio between the vapor pressure of the product and the vapor pressure of pure water at the same temperature. It ranges from 0 (completely dry) to 1 (pure water). The amount of available water affects microorganism growth, chemical reactions, enzymatic activity, and physical properties of the food. Therefore, monitoring water activity is vital in ensuring the safety and stability of food products.

Application of EN ISO 22897:2014

The EN ISO 22897:2014 standard provides comprehensive guidance on how to determine water activity accurately and reliably. It outlines the principles, procedures, and equipment required for analyzing water activity in different types of foods. Moreover, the standard offers examples and case studies illustrating the practical application of ISO 1567, which is the reference method for water activity determination.

This standard covers a wide range of food categories, including baked goods, confectionery, dairy products, dried fruits, spices, and more. By following the guidelines outlined in EN ISO 22897:2014, food manufacturers and laboratories can evaluate the safety, quality, and stability of their products effectively.

Conclusion

EN ISO 22897:2014 serves as a valuable resource for the food industry, enabling accurate and consistent determination of water activity. By understanding and controlling water activity, manufacturers can mitigate the risk of microbial growth and chemical degradation, thus extending the shelf life of their products. Compliance with this standard is essential for both food manufacturers and regulatory bodies to ensure consumer safety and ensure that food products meet quality standards.