Moisture, along with fat, protein, ash, and fiber make up what are referred to as the proximate analyses in food chemistry. Proximate, meaning close or approximate, references the fact that these are tests that don’t assay for a specific molecule, but rather identify a general class of compounds by a particular characteristic. In the case of moisture, you are quantifying the loss (in weight) upon drying. While you won’t find moisture analysis listed directly on a Nutritional Label, it is a critical assay for determining both carbohydrates and calories.
This second course in our Proximate Analysis Testing series is intended to give you a basic understanding of moisture analysis and the primary testing methods used to test food for moisture content.
At the conclusion of this course you will earn a certificate of completion that you can download and keep for your records. There will also be an option to download a PDF copy of the lesson content to keep and use as a reference.
This course will be available to you for 1 year from the date of purchase.
At the conclusion of this course, students will be able to...
- Define gravimetric testing
- Determine the correct moisture analysis test method for your product
- Distinguish between forced air moisture method and vacuum moisture methods of gravimetric testing
- Explain why moisture analysis is critical for food processing
- Identify forms of water in food products
- Identify sources of uncertainty encountered in oven drying methods
By completing/passing this course, you will attain the certificate Mérieux NutriSciences Completion
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