{"id":152,"date":"2020-05-12T08:03:11","date_gmt":"2020-05-12T08:03:11","guid":{"rendered":"https:\/\/agnext.com\/?p=116"},"modified":"2020-05-12T08:03:11","modified_gmt":"2020-05-12T08:03:11","slug":"role-of-moisture-in-food-products","status":"publish","type":"post","link":"https:\/\/test.agnext.com\/test\/role-of-moisture-in-food-products\/","title":{"rendered":"Role of moisture in food products"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n<p class=\"wp-block-paragraph\">Moisture is one of the key components of a\nfood commodity that is traded, eaten or used in other formats. In the world of\nfood trade the benchmark analysis primarily revolves around moisture component\nat the basic level, as, of all the kinds of nutrients that a commodity is\ncomprised off, moisture is the key construct.&nbsp;\n<\/p>\n\n\n<p class=\"wp-block-paragraph\">Moisture content in a food material determines\nthe suitability of the food material for consumption or processing as moisture\nhas the potential to alter physical and chemical components of food, which in\nturn determines whether food has freshness and stability imbedded in it for\nstorage for a longer time span. <\/p>\n\n\n<p class=\"wp-block-paragraph\">The analysis of moisture content in a\nproduct is what determines its qualitativeness. It is the key function of\nquality control in majority of production processes. Be it a research\norganization engaged in biological research, food producers and traders, an\nentity producing pharmaceuticals, it is the moisture component that is the\nbenchmark to ascertain physical properties and quality of products of all the\nsubstances and materials, a determining factor through the product cycle from\nraw form right up to the processed state.<\/p>\n\n\n<p class=\"wp-block-paragraph\">It is an innocuous moisture that has the\nability to alter the following properties by minute deficiency or miniscule\nabundance and it includes:<\/p>\n\n\n<ul class=\"wp-block-list\"><li>Weight change<\/li><li>Thermal expansion in the\nproduct <\/li><li>electrical conductivity and\namalgamation<\/li><\/ul>\n\n\n<p class=\"wp-block-paragraph\">In a processed product the moisture\ncomponent determines the shelf life, the chemical reactions that would take\nplace in the product while it is kept in an inventory etc.&nbsp; The challenge therefore is to be able to pin-pointedly\ndiscern and check optimality of moisture through various levels of processing\nas success of countless business operations and scientific operations hinge on\nthis ability. <\/p>\n\n\n<p class=\"wp-block-paragraph\">Sample weight resolution is another\ncritical component in the moisture analysis. Moisture determination is\nconsidered successful if it is done in a jiffy, i.e. being able to do it at the\npoint of processing and brining about necessary changes so that it does not\nalter the product integrity. <\/p>\n\n\n<p class=\"wp-block-paragraph\">This being the case, moisture testing\nshould have been a key component of all the food based products being used in\nall kind of industries and that too at the source. However, the NACL accredited\nlaboratories are only 28 in number which have the potential to undertake the\nmoisture tests. <\/p>\n\n\n<p class=\"wp-block-paragraph\">In the present times- COVID time that is-\ntesting of the moisture component is a big headache as most of the laboratories\nare closed and on account of the lock down the quality professionals have left.\n&nbsp;But technology has come to the rescue\nand AgNext is leading this change through its AI driven software which has the\nability to do rapid sample testing and provide the results within a shortest\nturnaround time. <\/p>\n\n\n<p class=\"wp-block-paragraph\">The simplicity of the technology has to be\nseen to be believed and the practitioners need to test the product out to\nunderstand its importance.<\/p>\n\n\n<p class=\"wp-block-paragraph\">Nalin<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Moisture is one of the key components of a food commodity that is traded, eaten or used in other formats. In the world of food trade the benchmark analysis primarily revolves around moisture component at the basic level, as, of all the kinds of nutrients that a commodity is comprised off, moisture is the key [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":779,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25],"tags":[37,33,34,38,39],"class_list":["post-152","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-agribusiness","tag-food-quality","tag-food-safety","tag-moisture","tag-trading-parameters"],"_links":{"self":[{"href":"https:\/\/test.agnext.com\/test\/wp-json\/wp\/v2\/posts\/152","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test.agnext.com\/test\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.agnext.com\/test\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.agnext.com\/test\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/test.agnext.com\/test\/wp-json\/wp\/v2\/comments?post=152"}],"version-history":[{"count":0,"href":"https:\/\/test.agnext.com\/test\/wp-json\/wp\/v2\/posts\/152\/revisions"}],"wp:attachment":[{"href":"https:\/\/test.agnext.com\/test\/wp-json\/wp\/v2\/media?parent=152"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.agnext.com\/test\/wp-json\/wp\/v2\/categories?post=152"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.agnext.com\/test\/wp-json\/wp\/v2\/tags?post=152"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}