Moisture and Water Content – Proven Methods and Procedures
Moisture analysis, or water content determination, plays an important role in all areas of the food industry, including incoming/outgoing goods inspections, production and storage, and new product development. The industry is under pressure to keep prices low while producing enormous volumes and, at the same time, maintain regulatory compliance. Fast, precise and reliable moisture analysis plays a key part in this process.
Moisture and water content are among the most important parameters measured in food. Since the moisture content is inversely related to the dry matter of a food item, it has direct economic effects on both consumers and processors but, more importantly, it influences product stability and quality. Unsurprisingly, the determination of moisture and water content is a topic covered by an extensive range of regulations and legislation.
The choice of sample preparation and analytical method is highly dependent on the properties of the food being examined. To help laboratories engaged in moisture and water content determination, this guide offers a 360 degree overview and in-depth description of:
· Moisture determination methods: loss on drying, titration, halogen moisture analysis
· UV/VIS spectroscopy
· Example applications and results
· Tips and tricks to simplify moisture and water content measurements