By Tharanga Perera
Besides temperature, the water content of a sample, as well as the relative humidity of the ambient air, is a key factor for the flow and structural properties of a broad variety of food products. A measurement of such parameters can be used to quantify sensory attributes like mouth feel, crispness or firmness.
These properties are strongly affected by the water content of the food. Since their water content depends on the ambient temperature and humidity, the control of these parameters is also of great interest regarding the production and storage stability.