THE CRYOSCOPIC METHOD: IMPROVING THE SPEED OF WATER ACTIVITY DETECTION IN MEAT PRODUCTS
The results of the water activity determination in meat products by the cryoscopic method are presented. The thermograms of freezing samples of the various sausages and meat raw materials in a wide range of water activity (0.76-0.99) were studied. The technique, which allows reducing the duration of the measurement by 1.5-2 times due to pre-cooling of the samples and the refrigerating unit of the analyzer is proposed.