Linda L. Leake

A moisture assay can be one of the most important analyses performed on a food product, yet one of the most difficult from which to obtain accurate and precise data, says Robert Bradley ([email protected]), Professor Emeritus, Dept. of Food Science, University of Wisconsin.

Moisture levels control many properties of food, including water activity (Aw), shelf stability, standards of identity, crystallization, and pumpability. Conversely, the type of packaging used can influence and control moistur…

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