Chapter 8. Methods of Determining Moisture Content and Water Activity

  1. Stanley P. Cauvain and
  2. Linda S. Young

Published Online: 18 FEB 2009

DOI: 10.1002/9781444301083.ch8

Bakery Food Manufacture and Quality: Water Control and Effects, Second Edition

Bakery Food Manufacture and Quality: Water Control and Effects, Second Edition

How to Cite

Cauvain, S. P. and Young, L. S. (2008) Methods of Determining Moisture Content and Water Activity, in Bakery Food Manufacture and Quality: Water Control and Effects, Second Edition, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444301083.ch8

Author Information

  1. BakeTran, High Wycombe, Buckinghamshire, UK

Publication History

  1. Published Online: 18 FEB 2009
  2. Published Print: 29 AUG 2008

ISBN Information

Print ISBN: 9781405176132

Online ISBN: 9781444301083

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Keywords:

  • methods of determining moisture content and water activity;
  • measuring moisture content;
  • oven drying methods;
  • electrical measurement of moisture with suitable meters;
  • Near Infrared (NIR) instruments in measuring moisture content;
  • instrument types in moisture measurement;
  • moisture content calculation;
  • electric and coulometric methods;
  • instrumental measurement of ERH;
  • water activity calculating software

Summary

This chapter contains sections titled:

  • Introduction

  • Determination of product moisture content and water activity

  • Measuring moisture content

  • Oven drying methods

  • Electrical methods

  • Summary of instrument types used for moisture measurement

  • Methods for the calculation of moisture content

  • Methods for the measurement of water activity

  • Preparing samples for ERH measurement

  • Instrumental measurement of ERH

  • Methods of calculating water activity and ERH

  • Other methods for calculating water activity

  • Software to calculate water activity

  • ERH CALC™

  • Conclusions

  • References