Determination of Moisture in Foods by Loss on Drying (CAT#: STEM-PPA-0005-WXH)

Introduction

The determination of moisture content in food during the production and packaging processes is crucial to ensure the quality and safety of the product.

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Principle Applications Procedure Materials Notes Related Products

Principle

Loss on drying is the loss of weight expressed as percentage w/w resulting from water and volatile matter of any kind that can be driven off under specified conditions. The test is carried out on a well-mixed sample of the substance. If the substance is in the form of large crystals, reduce the size by rapid crushing to a powder.

Applications

Moisture content determination

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