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Determination of Moisture

  • Chapter
Food Analysis

Abstract

Moisture determination is one of the most important and most widely used measurements in the processing and testing of foods. Since the amount of dry matter in a food is inversely related to the amount of moisture it contains, moisture content is of direct economic importance to the processor and the consumer. Of even greater significance, however, is the effect of moisture on the stability and quality of foods. Grain that contains too much water is subject to rapid deterioration from mold growth, heating, insect damage, and sprouting. The rate of browning of dehydrated vegetables and fruits and of oxygen absorption by egg powders increases with an increase in moisture content.

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Authors
  1. Yeshajahu Pomeranz
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  2. Clifton E. Meloan
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© 1994 Chapman & Hall, Inc.

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Pomeranz, Y., Meloan, C.E. (1994). Determination of Moisture. In: Food Analysis. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-6998-5_34

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  • DOI: https://doi.org/10.1007/978-1-4615-6998-5_34

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4615-7000-4

  • Online ISBN: 978-1-4615-6998-5

  • eBook Packages: Springer Book Archive

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