Why Food Manufacturers Need To Monitor Moisture

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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. (See the 3 Easy Steps to Run a LOD Test here.) Simple moisture analysis can be all it takes to improve the quality of your product.

Read this comprehensive article for a closer look at how moisture content affects each of these four product and production aspects.

  • Texture
  • Shelf Life
  • Ease of Processing
  • Processing Costs

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