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| Food moisture analysis ： ウィキペディア英語版 |
Food moisture analysis
Food moisture analysis involves the whole coverage of the food items in the world because foods are comprising a considerable amount of water rather than other ingredients. Foods are vital components which are consumed by the people at each and every moment for the surviving in the world. Basically there are several kinds of foods are available for the consumption as raw foods, processed foods and modified foods in the market. Moisture content of the food material is important to consider the food is suitable before the consumption, because moisture content affects the physical, chemical aspects of food which relates with the freshness and stability for the storage of the food for a long period of time and the moisture content determine the actual quality of the food before consumption and to the subsequent processing in the food sector by the food producers.
== Why food moisture analysis is important ==
Food moisture analysis involves the amount of moisture content and the concentration of moisture by measuring qualitatively and quantitatively. The food processing companies and the "Research and Development" (R&D) people of the food producing company, food related peoples, graduates, undergraduates and the high school students must be well aware of the moisture analysis of the food which do a lot in the food safety and storage conditions and the shelf life of the food. Moisture content analysis is important in determining the shelf life of foods and products
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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