When it comes to food safety and quality, there are two critical measurements that all food manufacturers should take: moisture content and water activity. That being said, while both measurements might sound similar, they are NOT the same, nor are they interchangeable. Moisture content and water activity are measured for two different purposes, and each reveals their own insights about the yield, quality, and safety of your foods. Even if water activity is your primary concern, accurate moisture content analysis is essential in meeting the established standard, and it’s crucial that you understand the measurements for each.
The most effective way to ensure the long-term performance of hygroscopic materials like wood (organic materials that naturally contain water) is to carefully measure and adjust moisture content to achieve an equilibrium moisture content (or EMC) before using the material in production.
Topics: Moisture Measurement Methods
There are various technologies, methods and instruments to consider when you’re looking to invest in the right test instrument for your needs. The various options can equally be confusing as you weigh up the variables: purchase, cost of labour, skills required, quality of results, mobility, running costs etc.
When deciding on the best moisture measurement technology for your business, it’s important not to make a decision purely based on the purchase price of the instrument. Weighing up the benefits and how these can impact both efficiencies and profits is key to a long-term successful acquisition.
Using the wrong moisture measurement method could be costing you a lot more than you think. Identifying which method is right for you starts with understanding the benefits of each of the methods and their limitations.