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.
This is a preview of subscription content, log in via an institution.
Buying options
Tax calculation will be finalised at checkout
Purchases are for personal use only
Learn about institutional subscriptions6.11 References
Pomeranz Y, Meloan C (1994) Food analysis: theory and practice, 3rd edn. Chapman & Hall, New York
Aurand LW, Woods AE, Wells MR (1987) Food composition and analysis. Van Nostrand Reinhold, New York
Josyln MA (1970) Methods in food analysis, 2nd edn. Academic, New York
USDA (2008) USDA Nutrient Database for Standard Reference. Release 21, 2008. http://www.nal.usda.gov/fnic/cgi-bin/nut_search.pl
AOAC International (2007) Official methods of analysis, 18th edn, 2005; Current through revision 2, 2007 (On-line). AOAC International, Gaithersburg, MD
Wehr HM, Frank JF (eds) (2004) Standard methods for the examination of dairy products, 17th edn. American Public Health Association, Washington, DC
AACC International (2010) Approved methods of analysis, 11th edn (On-line). AACC International, St. Paul, MN
Emmons DB, Bradley RL Jr, Sauvé JP, Campbell C, Lacroix C, Jimenez-Marquez SA (2001) Variations of moisture measurements in cheese. J AOAC Int 84: 593–604
Emmons DB, Bradley RL Jr, Campbell C, Sauve JP (2001) Movement of moisture in refrigeration cheese samples transferred to room temperature. J AOAC Int 84:620–622
Bradley RL Jr, Vanderwarn MA (2001) Determination of moisture in cheese and cheese products. J AOAC Int 84:570–592
Nelson OA, Hulett GA (1920) The moisture content of cereals. J Ind Eng Chem 12:40–45
International Dairy Federation. Provisional Standard 4A (1982) Cheese and processed cheese: determination of the total solids content, Brussels, Belgium
Bouraoui M, Richard P, Fichtali J (1993) A review of moisture content determination in foods using microwave oven drying. Food Res Inst Int 26:49–57
Mitchell J Jr, Smith DM (1948) Aquametry. Wiley, New York
Giese J (1993) In-line sensors for food processing. Food Technol 47(5):87–95
WilsonRH,KemsleyEK(1992)On-lineprocessmonitoringusinginfrared techniques.In:FoodprocessingautomationII.ProceedingsoftheAmerican society of agricultural engineers, ASAE Publication 02-92. American Society of Agricultural Engineers, St. Joseph, MI
Damodaran S, Parkin KL, Fennema OR (2007) Water and ice (Chapter 2). In: Fennema OR (ed) Fennema’s food chemistry, 4rd edn. CRC, Boca Raton, FL
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
Copyright information
© 2010 Springer Science+Business Media, LLC
About this chapter
Cite this chapter
Bradley, R.L. (2010). Moisture and Total Solids Analysis. In: Food Analysis. Food Analysis. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-1478-1_6
Download citation
DOI: https://doi.org/10.1007/978-1-4419-1478-1_6
Published:
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4419-1477-4
Online ISBN: 978-1-4419-1478-1
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)