CSC Scientific Blog

A blog about test equipment

CSC Scientific Blog

Four Reasons Why Food Manufacturers Should Monitor Moisture

Posted by Amanda Ranowsky on Mar 12, 2018 8:00:00 AM

Moisture content is a critical factor to consider in the food industry. The amount of water in a product affects the product’s texture, shelf life, ease of processing, and cost to produce . Snack foods, baked goods, pet food, and dried goods are just a few examples of products that are vulnerable to moisture content issues like these. In many cases, an easy loss-on-drying test will allow you to monitor the moisture content of these products.
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Topics: Moisture Oven Test, Moisture Analysis, Moisture Testing, CSC Digital Moisture Balance, Loss-On-Drying, Moisture, fast moisture test, moisture balance, moisture content, moisture measurement

Moisture Content and Water Activity - What Are They?

Posted by Art Gatenby on May 30, 2013 1:23:00 PM

Many accessing our web site ask questions such as:

  • “How does water content affect water activity?”

  • "How is water activity different from water content?”

  • ”Can I convert from moisture to water activity?”

I previously commented on water activity and now hope to clarify the differences between water activity and moisture content. Given that both of these measurements deal with water connected to a material, we must first understand of water content in a product.

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Topics: Moisture Sorption Isotherm, Moisture Analysis, Water Activity, moisture content, moisture measurement, water activity measurement, water content measurement

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