The EPM Project 23RPT03 GrainMetfor the development of CRMs characterised for water content constituted of plant-origin bulk materials

Abstract

Water and moisture content varies greatly in the food products. It is an essential parameter that can affect their stability, freshness, and nutritional quality. Therefore, an assay for the amount of water and moisture is one of the most important analytical procedures that can be performed on a food product. However, it is also one of the most difficult measurement methods from which to obtain accurate and precise data. It can be applied to a wide variety of food products but requires close attention to the analytical conditions used and the maintenance of constant conditions for each analysis. Water and moisture content determination is necessary to support quality and fair trade for example in the grain market. It is fundamental both from an economic and human health point of view. Inde