Food

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1. The Significance of Moisture Determination in Food

Water content varies widely in food (grain and legume seeds 12-16%; many animal and plant foods 60-90%). Controlling it maintains quality, balance, and shelf life—bread under 30% water turns stale, powdered foods under 5% resist microbes. It also underpins cost accounting, process design, dry-basis nutrient comparison, and price; deliberately “injected” water marks counterfeit goods. Moisture determination is thus a key food analysis item.

The 2012 draft revision of GB18394-2001 proposed stricter limits: pork, beef, and chicken ≤76.5%; mutton ≤77.5%; duck ≤80%.

2. Forms of Water in Food

All foods contain water, existing as free water and bound water—why high-moisture materials do not bleed when cut.

2.1 Free Water

Free (unbound) water sits in intercellular spaces, boils at 100°C, freezes below 0°C, and vaporizes readily; it dissolves sugars, acids, and salts and is easily removed thermally. It promotes spoilage microbes and chemical deterioration, and occurs as occluded water (Occludedwater), capillary water (CapillaryWater), and fluid water (FluidWater—plasma, lymph, urine, plant vessels and vacuoles).

2.2 Bound Water

Bound water, also known as restrained water, is bound to the cell walls, protoplasm, or proteins of food materials through hydrogen bonds or exists in the form of coordinate bonds. In food, for example, it binds via hydrogen bonds to the active groups of proteins (-OH, -NH, -COOH, -CONH2) and the active groups of carbohydrates (-OH), preventing free movement. According to the binding mode, it can be further divided into physically bound water and chemically bound water. Bound water is difficult to vaporize when heated, does not freeze easily at low temperatures (-40°C or lower), and cannot act as a solvent. The bond between bound water and food components is very strong, stabilizing the active groups of food. To date, research on the forms of water present in food from the perspective of food chemistry is still ongoing. Bound water is difficult to remove during moisture determination.

 

3. Applications of Loss-on-Drying Moisture Analyzers in the Food Industry

Loss-on-drying, also called the heated weight-loss method, is a physical method for determining moisture: heating drives off and dries out the water in the material. The traditional and most common approach is the oven method — the sample is dried in an oven, weighed on an electronic balance before and after, and the moisture value calculated by hand... Learn more about the loss-on-drying principle

Based on different user needs, we offer the following solutions:

  • Halogen moisture analyzers and far-infrared dark-field heating moisture analyzers

  • Choose the instrument that suits your needs, or contact VicoMeter customer service directly for advice.

 

4. Applications of Karl Fischer Moisture Analyzers in the Food Industry

The Karl Fischer method (volumetric and coulometric), proposed by Karl  Fischer, is the most water-specific and accurate chemical method; recent improvements raised accuracy and range, making it the standard for many substances...Learn More About the Principle of Karl Fischer Moisture Analyzers

Based on different user requirements, VicoMeter offers the following solutions:

  • Karl Fischer Trace Moisture Analyzer (Coulometric)

  • Karl Fischer Moisture Analyzer (Volumetric)

  • Choose the instrument that suits your needs, or contact VicoMeter customer service directly for advice.

 

5. Applications of Online Moisture Analyzers in the Food Industry

An online moisture analyzer continuously monitors and displays product moisture; in pharma, microwave and infrared dominate. Installed on site, it enables real-time monitoring, process refinement via historical data, and rapid response to moisture alarms...Learn More About the Principle of Online Moisture Analyzers

Based on different user needs, we offer the following solutions:

  • NIR Online Moisture Meter

  • Online Microwave Moisture Analyzer

  • Choose the instrument that suits your needs, or contact VicoMeter customer service directly for advice.

 

6. Applications of Portable Moisture Analyzers in the Food Industry

A portable analyzer rapidly measures material moisture—less precise than a lab model but far more reliable than a “veteran's” touch. Calibrated units read on site, and out-of-range materials go to the lab for confirmation—popular for incoming materials, production, and spot checks in rubber and plastics.

 

7. Applications of Dew Point Moisture Analyzers in the Food Industry

Using the resistive-capacitive method, the sensor rapidly displays dew point/humidity in full gas contact. It mounts on lines or travels to the field—no consumables—covering storage/transport ambient gases and process gases/equipment to catch problems early.

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