The moisture content in confectionery products plays a pivotal role in determining both shelf-life and sensory quality. It influences texture, taste, colour and overall consumer acceptance by ...

The potential for deterioration caused by moisture content exists in storage and access scenarios. This research will strengthen our understanding of the complex interactions between hygroscopic ...

Volumetric Karl Fischer (KF) titration is one method for quickly and accurately determining water content across numerous samples. Based on the reaction of water with iodine, sulfur dioxide, a base, ...

Moisture is important in any manufacturing process, but when it comes to powder and bulk solid processing, excess moisture can ruin products. And what is worse than a wasted effort? Economical losses ...

Most often, the presence of water in pharmaceutical substances, petroleum products, or foodstuffs is unwanted. For example, if water content is too high, it can reduce the shelf life of grains like ...

Soybean harvest has wrapped up and now is a good time to learn postmortem reflecting on the season. Back in September, Purdue soybean specialist Shaun Casteel, had an excellent release related to the ...

Teemu Miettinen discusses his innovative method for measuring intracellular water, revealing its critical role in cell ...