The amount of moisture determination in foods is based on the principle of evaporating the water in the sample under a certain temperature and finding the amount of moisture from the weight loss. Dry matter is obtained after the moisture in the sample is evaporated. Determination of moisture content is important in preserving the shelf life of food.
Moisture determination is carried out in meat and meat products, flour, bread, spices and many different foods. Moisture determination test is one of the test parameters especially performed for products that have been waiting in warehouses for a long time. It is done to determine the amount of moisture in the food, the deterioration process of the food, and the storage conditions.
In our laboratories, "Moisture (Moisture) Determination" is carried out in accordance with the legal regulations and standards related to TÜRKAK accreditation.
