Moisture and Volatile Matter Analysis
Moisture and volatile matter analyzes meet the quality control, production and process control needs of many sectors, especially the food sector. In particular, food moisture analysis covers all of the foodstuffs in the world. Because foods contain more water than other components. There are various food items in the market that are mainly consumed as raw food and processed food. Their moisture content is important in determining that the food is suitable before consumption.Moisture content affects the physical and chemical aspects of food, such as freshness and stability for long-term storage, and determines its true quality before consumption and its condition for subsequent processing by food manufacturers. Food moisture analysis is done to determine the amount of moisture content and moisture concentration by measuring qualitatively and quantitatively in order to determine the safety, storage conditions and shelf life of foodstuffs.
Food analysis has always been important to evaluate the composition of foodstuffs and to monitor changes during processing or cooking. On the other hand, volatile organic compounds are arguably the most important among a wide variety of food ingredients in terms of flavor profile and detection of undesirable odors. It is very difficult to profile the volatile substances that cause food flavoring. Because aromas contain many volatile substances in a wide concentration range. The distinctive flavor of a particular food item is usually due to one or two trace-level compounds with disproportionately high odor activity.
