Discuss estimation of Moisture content by Vaccum drying Discuss estimation of Moisture content by Oven Drying
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There are legal limits to the maximum or minimum amount of water that must be present in certain types of food.
There are legal limits to the maximum or minimum amount of water that must be present in certain types of food.Economic. The cost of many foods depends on the amount of water they contain - water is an inexpensive ingredient, and manufacturers often try to incorporate as much as possible in a food, without exceeding some maximum legal requirement.
There are legal limits to the maximum or minimum amount of water that must be present in certain types of food.Economic. The cost of many foods depends on the amount of water they contain - water is an inexpensive ingredient, and manufacturers often try to incorporate as much as possible in a food, without exceeding some maximum legal requirement.Microbial Stability. The propensity of microorganisms to grow in foods depends on their water content. For this reason many foods are dried below some critical moisture content.
There are legal limits to the maximum or minimum amount of water that must be present in certain types of food.Economic. The cost of many foods depends on the amount of water they contain - water is an inexpensive ingredient, and manufacturers often try to incorporate as much as possible in a food, without exceeding some maximum legal requirement.Microbial Stability. The propensity of microorganisms to grow in foods depends on their water content. For this reason many foods are dried below some critical moisture content.Food Quality. The texture, taste, appearance and stability of foods depends on the amount of water they contain.
There are legal limits to the maximum or minimum amount of water that must be present in certain types of food.Economic. The cost of many foods depends on the amount of water they contain - water is an inexpensive ingredient, and manufacturers often try to incorporate as much as possible in a food, without exceeding some maximum legal requirement.Microbial Stability. The propensity of microorganisms to grow in foods depends on their water content. For this reason many foods are dried below some critical moisture content.Food Quality. The texture, taste, appearance and stability of foods depends on the amount of water they contain.Food Processing Operations. A knowledge of the moisture content is often necessary to predict the behavior of foods during processing, e.g. mixing, drying, flow through a pipe or packaging.
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