Hi, i have a question, Does the "bound water + free water = MOISTURE CONTENT" ? or is there any other types of water that will equivalent to moisture content?
You might think that the "bound water + free water" would equal the total moisture in a product, but it doesn't always. There can be other forms of liquids that could contribute to a moisture content value (ex. alcohols, acids, etc) or if heating the sample up, burning carbohydrates creates water. Both of those scenarios would have a higher %MC than from water alone. On the flip side, sometimes not all of the water can be extracted in a moisture content determination - the water is too tightly bound and would need some serious energy to remove it. In this case, the %MC would be lower.
The problem with dry basis is that it can calculate a %MC over 100%. It doesn't work for products with a moisture content above 50%. Here is an example: dry basis = (wet weight - dry weight) / dry weight *100% 10 g (wet product) - 5 g (dry product) / 5 g (dry product) *100% = 100% Logically, we can see that half the weight was moisture, so it should be 50% MC and it is using wet basis.
![[UNCUT] “บอสณวัฒน์” ลากไส้!! ใครหนุนหลัง "แม่ตั๊ก ป๋าเบียร์" I คนดังนั่งเคลียร์ I 30 ก.ย. 67](http://i.ytimg.com/vi/QlD7mU2KKRk/mqdefault.jpg)
Perfect presentation of such a complex subject. Many thanks. BTW, honey and cookie example was perfect.
Thank you so much, very helpful.
Where is the rest of the talk? Looking for part 2 with no luck. Please post.
Thank you for your comment: www.metergroup.com/food/events/water-activity-102-microbial-growth/
Hi, i have a question,
Does the "bound water + free water = MOISTURE CONTENT" ?
or is there any other types of water that will equivalent to moisture content?
You might think that the "bound water + free water" would equal the total moisture in a product, but it doesn't always. There can be other forms of liquids that could contribute to a moisture content value (ex. alcohols, acids, etc) or if heating the sample up, burning carbohydrates creates water. Both of those scenarios would have a higher %MC than from water alone. On the flip side, sometimes not all of the water can be extracted in a moisture content determination - the water is too tightly bound and would need some serious energy to remove it. In this case, the %MC would be lower.
Thank you for the great easy to understand concept
Glad to hear that!
Hey, can u make a video on equilibrium moisture content?
Thank you for your input. We look forward to discuss your request.
Amazing presentation!
Did the end of the video get cut off?
This was such a big help~ Thank you!
please send the link of webinar
You can find all materials here: www.metergroup.com/food/events/water-activity-101-master-the-basics/
did dry basis give negative moisture content value??
The problem with dry basis is that it can calculate a %MC over 100%. It doesn't work for products with a moisture content above 50%. Here is an example:
dry basis = (wet weight - dry weight) / dry weight *100%
10 g (wet product) - 5 g (dry product) / 5 g (dry product) *100% = 100%
Logically, we can see that half the weight was moisture, so it should be 50% MC and it is using wet basis.
how to measure the vapor pressure of pure water
Excelent, I understand now a little more.
Glad it helped!
That is amazing information thanks a lot
Glad it was helpful!