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Water is one of the main compounds in food; the moisture content is important to evaluate the food composition once it impacts food quality. Moisture evaluation is part of the routine of laboratories and could be assessed by direct and indirect methods. This chapter presents an overview of analytical methods to evaluate moisture in several food types and guidelines on how to perform the experiments by direct and indirect methods.

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Analytical Methods to Assess Moisture in Foods

  • 章节

  • 发表日期：

    2025年

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  • Joyce Grazielle Siqueira Stürmlinger,
  • Michel Rocha Baqueta,
  • Ana Paula Rebellato,
  • Elem Tamirys dos Santos Caramês,
  • Juliana Azevedo Lima Pallone

摘要

Water is one of the main compounds in food; the moisture content is important to evaluate the food composition once it impacts food quality. Moisture evaluation is part of the routine of laboratories and could be assessed by direct and indirect methods. This chapter presents an overview of analytical methods to evaluate moisture in several food types and guidelines on how to perform the experiments by direct and indirect methods.