ANALYTICAL REVIEW OF THE METHODS FOR DETERMINING WATER ACTIVITY IN NON-SMOKING TOBACCO AND NON-SMOKING NICOTINE-CONTAINING ORAL PRODUCTS

The article presents an analytical review of the methods for determining activity water in food products. This is necessary order to select among several most suitable, which can be taken as a basis further development methodology non-smoking tobacco and nicotine-containing Water indirect indicator microbiological contamination particularly important non-tobacco products consumed directly without burning. When values are relatively high Non-tobacco oral type (NTNCPOT), microflora develop. consumption actively marketed partially replacing traditional nicotine “consumption” methods. A distinctive feature this product its method consumption, that result there no process inhaling smoke, has negative impact on human body. On basis, less dangerous alternative smoking cigarettes. Since so widespread, it establish quality control. not standard controlling products, but since these intended should begin defined one consumer safety. For CORESTA CRM88 appropriate. In develop establishing values, study smokeless non-smokeless needed.