Guidance for Measuring Moisture Content in Food
Strict control of moisture content is key to maintaining the optimal properties for food products, such as the texture and taste. To achieve this, moisture in food and food ingredients is frequently analyzed before, during and after manufacture, to ensure the final product meets the desired overall properties and quality standards.
It is crucial that food products retain the desired properties from manufacture to the time of consumption. A key aspect of this is moisture content, which affects the texture, taste, appearance and mouth feel of foods, as well as their shelf-life. Strict quality control measures are therefore essential to ensure that the moisture content of food materials is maintained within specifications.
These documents describe, with examples, the different methods of determining the moisture content of food materials.