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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.
The primary purpose of freeze drying within the food industry is to extend the shelf-life of the food while maintaining the quality. [1] Freeze-drying is known to result in the highest quality of foods of all drying techniques because structural integrity is maintained along with preservation of flavors. [1]
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]
Laundry hung on a clothes line in a drying room (dehumidifier in the background and duct for ventilation in the ceiling) Drying is a mass transfer process consisting of the removal of water or another solvent [1] by evaporation from a solid, semi-solid or liquid. This process is often used as a final production step before selling or packaging ...
Food drying is a method of food preservation in which food is dried (dehydrated or desiccated). Drying inhibits the growth of bacteria , yeasts , and mold through the removal of water . Dehydration has been used widely for this purpose since ancient times; the earliest known practice is 12,000 B.C. by inhabitants of the modern Asian and Middle ...
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]
The final moisture content for drying must be adequate for storage. The more oil the grain has, the lower its storage moisture content will be (though its initial moisture for drying will also be lower). Cereals are often dried to 14% w/w, while oilseeds, to 12.5% (soybeans), 8% (sunflower) and 9% (peanuts).
Freeze-drying is a special form of drying that removes all moisture and has less effect on the taste of food than normal dehydration. Freeze drying is a water removal process commonly used to preserve pear material. The fruit is placed in a vacuum chamber at low heat to increase shelf life.