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Rapid water determination in foodstuffs

1995; Elsevier BV; Volume: 6; Issue: 5 Linguagem: Inglês

10.1016/s0924-2244(00)89024-x

1879-3053

H.-D. Isengard,

Food Drying and Modeling

Water is present in practically all foodstuffs. The water content is of great significance in determining the physical characteristics, technological processes, microbiological stability, shelf life and sensory properties of foods, as well as having legal and economic ramifications. Determination of the water content is one of the most frequent analyses performed on foodstuffs. To avoid the manufacture of products with an undesired, unadvantageous or non-permitted water content and keep the amount of out-of-specification products to a minimum, water determination methods should not only yield correct results but also deliver them very quickly, possibly even continuously and within the requirements of quality-management systems.