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Food moisture analysis is the determination of the concentration of water in a food sample. A variety of techniques may be used including Karl Fischer titration and loss on drying. Many technical standards exist which define test methods for determining moisture in different types of food.
Moisture analysis covers a variety of methods for measuring the moisture content in solids, liquids, or gases. For example, moisture (usually measured as a percentage) is a common specification in commercial food production. [1] There are many applications where trace moisture measurements are necessary for manufacturing and process quality ...
The Proctor compaction test is a laboratory method of experimentally determining the optimal moisture content at which a given soil type will become most dense and achieve its maximum dry density. The test is named in honor of Ralph Roscoe Proctor [ de ] , who in 1933 showed that the dry density of a soil for a given compactive effort depends ...
A moisture meter gives a reading of the approximate moisture content of wood. The reading helps in determining whether the wood is suitably dry for its intended purpose. The moisture content reading can also assist in planning a project design that will accommodate future changes in dimension caused by changes in relative humidity.
Water content or moisture content is the quantity of water contained in a material, such as soil (called soil moisture), rock, ceramics, crops, or wood. Water content is used in a wide range of scientific and technical areas, and is expressed as a ratio, which can range from 0 (completely dry) to the value of the materials' porosity at saturation.
Moisture sorption isotherm. The relationship between water content and equilibrium relative humidity of a material can be displayed graphically by a curve, the so-called moisture sorption isotherm. For each humidity value, a sorption isotherm indicates the corresponding water content value at a given temperature. If the composition or quality ...
The word hygroscopy (/ h aɪ ˈ ɡ r ɒ s k ə p i /) uses combining forms of hygro-(for moisture or humidity) and -scopy. Unlike any other -scopy word, it no longer refers to a viewing or imaging mode. It did begin that way, with the word hygroscope referring in the 1790s to measuring devices for humidity level. These hygroscopes used ...
For example, if honey (a w ≈ 0.6) is exposed to humid air (a w ≈ 0.7), the honey absorbs water from the air. If salami ( a w ≈ 0.87) is exposed to dry air ( a w ≈ 0.5), the salami dries out , which could preserve it or spoil it.