Techniques for measurement of moisture content of foods
Endel Karmas · Food technology · 1980
Fast, reasonably accurate, and simple methods of moisture determination are essential for the food industry. These methods are needed for compliance with regulatory agency standards, quality control in food product manufacturing, good business management, and in research. The ideal method of moisture determination includes: speed, applicability to the widest range of materials, simplicity, low cost, and lack of hazards. Bound water content varies from food to food and is the factor usually considered as moisture content. Sampling errors should be minimized as much as possible when measuring water content. Methods of measuring moisture content fall into 2 groups: direct and indirect. Direct methods include gravimetric methods, azeotropic distillation, Fischer titration, and extraction methods. Indirect methods include electrical-electronic methods, sonic and ultrasonic methods, and spectroscopic methods. Direct methods provide high accuracy; indirect methods offer speed as well as continuous measurement and automatic moisture content control during processing