This article reviews common instruments for measuring air humidity, food water activity, food moisture content, and air velocity. Air humidity instruments include psychrometers (wet and dry bulb thermometers), salt dew cells, capacitance and resistance hygrometers, chilled mirror dew point meters, and dielectric sensors. Several of these sensors may also be used to determine product water activity and product moisture content. Air velocity instruments include Pitot tubes, mechanical anemometers, thermal anemometers, ultrasonic anemometers, and Laser Doppler anemometers. Some of these anemometers are omnidirectional whereas others require a fixed and known airflow direction. For all instruments, regular calibration is essential. © 2014 Elsevier Ltd. All rights reserved.