Moisture and water content are among the most important parameters measured in food

Moisture and water content are among the most important parameters measured in food. The content of moisture is inversely related to the dry matter of a food item — hence there are direct economic effects on consumers and processors.

More importantly, the moisture content also influences product stability and quality. Needless to say, moisture is a topic covered extensively in regulations and legislation. Moisture and water content are among the most important parameters measured in food. The content of moisture is inversely related to the dry matter of a food item — hence there are direct economic effects on consumers and processors. More importantly, the moisture content also influences product stability and quality. Needless to say, moisture is a topic covered extensively in regulations and legislation.

To assist those working with moisture and water content determination, this guide will give you a 360 degree view and in-depth description of:

  • Moisture determination methods: loss on drying, titration, halogen moisture analysis
  • UV/VIS Spectroscopy
  • Application samples and results
  • Tips & Tricks to simplify moisture and water content measurements