Introduction to Moisture Content Determination

The amount of moisture in agricultural materials and food products affects the potential for storage without molding or deterioration from chemical reactions such as oxidation. It also affects the physical properties of the material. Particle density tends to decrease as the moisture content increases because the dry components such as starch and protein have a greater density than water. Products with higher moisture contents have higher thermal conductivities and lower electrical resistances because water is an excellent conductor of heat and electricity. Moisture content also affects force-deformation characteristics.

This module is designed to introduce methods of calculating moisture content and the techniques used to measure moisture content.

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