Determination of the residual moisture in dried fruit after the drying process

Determination of the residual moisture in dried fruit after the drying process

Drying or dehydrating is a very old preservation method,Warm air removes water from the tissue,With the exception of the vitamins, especially vitamin C, most of the ingredients are largely retained,Dried fruit with a residual moisture content of 13 to 14% can be kept for several months,This is checked after the drying process, as too much moisture would affect shelf life,A moisture analyzer is used here, which can carry out this check quickly and accurately

The residual moisture (13%-14%) of dried fruit is checked after the drying process, as too much moisture would affect shelf life,A moisture analyzer is used here, which can carry out this check quickly and accurately