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1.
Existing form of water in food
According to the state of water in food and the strength of its combination with non-aqueous components, it is divided into two categories: bound water and free water
.
The former generally refers to crystal water and adsorbed water
Table 3-1 Range of moisture content in various foods
Second, the meaning and method of moisture determination
Moisture content is one of the important quality indicators of food
.
The level of food moisture content directly affects the sensory properties, freshness, flavor, processability, storage stability, etc.
of the food
In food supervision and management, the determination of moisture content can provide a basis for evaluating the quality of food or its raw materials
.
Relevant food standards have clear regulations on the moisture content (or solid content) of food, such as the moisture content of hard cheese ≤ 42% ("GB5420-2003 National Food Safety Standard Cheese"); malted milk extract (milk solid beverages) ) The moisture content is ≤2.
In food processing and preservation, the determination of moisture content provides basic data for cost accounting and material balance, and has guiding significance for process control, quality assurance, and product economy
.
For the production of milk powder, material balance should be carried out based on the measurement results of the water content of the raw milk and the quality standard of the water content of the milk powder
The methods for determining moisture in food can usually be divided into two categories: direct method and indirect method
.
The direct method is to directly measure the moisture or use the quantitative chemical reaction of the moisture itself for determination, such as the drying method and distillation method that use the volatility of water to separate it from the food sample, and then quantify it by its weight or volume
"GB5009.
Related links: Determination of other physical properties of food (3)
