Moisture determination is the laboratory procedure used to measure the water content of a food or agricultural product, typically by oven drying to constant weight or by calibrated rapid analysers, and is fundamental to shelf-life, safety and commercial value assessments.
In trade practice
For dried fruit, grains and pulses, moisture determination is performed at intake, during storage and before dispatch, with results recorded against specification limits. The standard reference method uses a forced-air oven at a defined temperature and duration, while near-infrared analysers are used for rapid in-line checks but require calibration against the reference method. A common error is sampling from the surface of a bulk lot, which gives lower readings than the core and can mask moisture migration during transit.
In a specification
Specifications should state the test method by name or standard reference, the sampling point, the acceptable limit and whether the result is expressed on a wet or dry basis.