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Erschienen in:

2010 | OriginalPaper | Buchkapitel

6. Moisture and Total Solids Analysis

verfasst von : Robert L. Bradley Jr.

Erschienen in: Food Analysis

Verlag: Springer US

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Abstract

Moisture assays can be one of the most important analyses performed on a food product and yet one of the most difficult from which to obtain accurate and precise data. This chapter describes various methods for moisture analysis – their principles, procedures, applications, cautions, advantages, and disadvantages. Water activity measurement also is described, since it parallels the measurement of total moisture as an important stability and quality factor. With an understanding of techniques described, one can apply appropriate moisture analyses to a wide variety of food products.

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Vorheriges Kapitel Sampling and Sample Preparation

Nächstes Kapitel Ash Analysis

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Titel: Moisture and Total Solids Analysis
verfasst von: Robert L. Bradley Jr.
Verlag: Springer US
Buch: Food Analysis
Print ISBN: 978-1-4419-1477-4

Electronic ISBN: 978-1-4419-1478-1

Copyright-Jahr: 2010
DOI: https://doi.org/10.1007/978-1-4419-1478-1_6