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Moisture and Total Solids Analysis

  • Robert L. BradleyJr.
Chapter
Part of the Food Analysis book series (FSTS)

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.

Keywords

Freezing Point Moisture Loss Volumetric Titration Moisture Analysis Cheddar Cheese 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media, LLC 2010

Authors and Affiliations

  1. 1.Department of Food ScienceUniversity of WisconsinMadisonUSA

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