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Food moisture analysis is the determination of the concentration of water in a food sample. A variety of techniques may be used including Karl Fischer titration and loss on drying. Many technical standards exist which define test methods for determining moisture in different types of food.
Processing techniques such as extrusion are employed to attain the final intermediate moisture pet food. [2] Intermediate moisture pet food are convenient products because they leave less odor and are less messy than canned wet pet food. Additionally, they have been found to be more palatable to pets than dry pet food products. [2]
Food drying is a method of food preservation that works by removing water from the food, which inhibits the growth of bacteria and has been practiced worldwide since ancient times to preserve food. Where or when dehydration as a food preservation technique was invented has been lost to time, but the earliest known practice of food drying is ...
Osmotic dehydration is an operation used for the partial removal of water from plant tissues by immersion in a hypertonic solution. Sugar or salt solutions are used to reduce the moisture content of foods before actual drying process. This technique is used to give the product quality improvement over conventional drying process.
Moisture analysis covers a variety of methods for measuring the moisture content in solids, liquids, or gases. For example, moisture (usually measured as a percentage) is a common specification in commercial food production. [1] There are many applications where trace moisture measurements are necessary for manufacturing and process quality ...
“The freeze-drying process uses lower temperatures than traditional drying methods, which helps the fruit retain a higher percentage of vitamins, antioxidants and polyphenols,” explains Jaclyn ...
An increase in a w is usually accompanied by an increase in water content, but in a non-linear fashion. This relationship between water activity and moisture content at a given temperature is called the moisture sorption isotherm. These curves are determined experimentally and constitute the fingerprint of a food system. [2]
In chemical processing industries like food processing, pharmacology, agriculture, and textiles, drying is an essential unit operation to remove moisture. [1] Vacuum drying is generally used for the drying of substances that are hygroscopic and heat-sensitive, and is based on the principle of creating a vacuum to decrease the chamber pressure ...