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.
Perfect presentation of such a complex subject. Many thanks. BTW, honey and cookie example was perfect.
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/
Thank you for the great easy to understand concept
Glad to hear that!
Amazing presentation!
This was such a big help~ Thank you!
Thank you so much, very helpful.
That is amazing information thanks a lot
Glad it was helpful!
Excelent, I understand now a little more.
Glad it helped!
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.
Did the end of the video get cut off?
Hey, can u make a video on equilibrium moisture content?
Thank you for your input. We look forward to discuss your request.
please send the link of webinar
You can find all materials here: www.metergroup.com/food/events/water-activity-101-master-the-basics/
how to measure the vapor pressure of pure water
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.