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One of the most basic and important analyzes in food products is the determination of the amount of water. After the water is removed from the food product, "total dry matter" remains. The amount of dry matter in a food product is inversely proportional to the water ratio. The higher the water rate, the lower the moisture content in the food.
Reasons to look at the amount of moisture in foods; These are important reasons such as checking compliance with the standards, determining the commercial value, determining the stability and storage period, determining the nutritional values, and determining the compliance with the packaging and transportation conditions.
Moisture and volatile matter measurements are also important in determining the shelf life of foodstuffs. As the moisture rate in food increases, the activity of microorganisms increases. At the same time, chemical events such as nonemzymatic (non-enzymatic) browning reactions take place.
In food products, the most moisture content is drying with an oven, infrared drying and distillation method (for substances containing essential oils). Only substances such as spices lose some of their own weight as they lose water in moisture determination by drying oven or infrared drying. For this reason, the distillation method is used differently.
The determination of moisture and volatile matter is based on the calculation of the loss by heating the foodstuffs to 105 o C, completely removing the moisture and volatile matter from the product. Moisture in foods is found in 3 different ways.
Relative humidity: Available depending on protein and carbohydrate molecules or colloid surfaces in food.
Free water: It is the water between the cells that can be removed by evaporation and drying.
Absorbed (absorbed) moisture: It is the water found on the top surfaces of foods.
