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Moisture is the presence of a liquid, especially water, often in trace amounts. Moisture is defined as water in the adsorbed of absorbed phase. [1] Small amounts of water may be found, for example, in the air (humidity), in foods, and in some commercial products. Moisture also refers to the amount of water vapor present in the air. The soil also includes moisture. [2]
Control of moisture in products can be a vital part of the process of the product. There is a substantial amount of moisture in what seems to be dry matter. Ranging in products from cornflake cereals to washing powders, moisture can play an important role in the final quality of the product. There are two main aspects of concern in moisture control in products: allowing too much moisture or too little of it. For example, adding some water to cornflake cereal, which is sold by weight, reduces costs and prevents it from tasting too dry, but adding too much water can affect the crunchiness of the cereal and the freshness because water content contributes to bacteria growth. Water content of some foods is also manipulated to reduce the number of calories.
Moisture has different effects on different products, influencing the final quality of the product. Wood pellets, for instance, are made by taking remainders of wood and grinding them to make compact pellets, which are sold as a fuel. They need to have a relatively low water content for combustion efficiency. The more moisture that is allowed in the pellet, the more smoke that will be released when the pellet is burned.
The need to measure water content of products has given rise to a new area of science, aquametry. There are many ways to measure moisture in products, such as different wave measurement (light and audio), electromagnetic fields, capacitive methods, and the more traditional weighing and drying technique.
A cereal is a grass cultivated for its edible grain. Cereals are the world's largest crops, and are therefore staple foods. They include rice, wheat, rye, oats, barley, millet, and maize. Edible grains from other plant families, such as buckwheat and quinoa are pseudocereals. Most cereals are annuals, producing one crop from each planting, though rice is sometimes grown as a perennial. Winter varieties are hardy enough to be planted in the autumn, becoming dormant in the winter, and harvested in spring or early summer; spring varieties are planted in spring and harvested in late summer. The term cereal is derived from the name of the Roman goddess of grain crops and fertility, Ceres.
Humidity is the concentration of water vapor present in the air. Water vapor, the gaseous state of water, is generally invisible to the human eye. Humidity indicates the likelihood for precipitation, dew, or fog to be present.
Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and lapsang souchong tea are often smoked.
Silica gel is an amorphous and porous form of silicon dioxide (silica), consisting of an irregular tridimensional framework of alternating silicon and oxygen atoms with nanometer-scale voids and pores. The voids may contain water or some other liquids, or may be filled by gas or vacuum. In the last case, the material is properly called silica xerogel.
A hygrometer is an instrument which measures the humidity of air or some other gas: that is, how much water vapor it contains. Humidity measurement instruments usually rely on measurements of some other quantities such as temperature, pressure, mass and mechanical or electrical changes in a substance as moisture is absorbed. By calibration and calculation, these measured quantities can lead to a measurement of humidity. Modern electronic devices use the temperature of condensation, or they sense changes in electrical capacitance or resistance to measure humidity differences. A crude hygrometer was invented by Leonardo da Vinci in 1480. Major leaps came forward during the 1600s; Francesco Folli invented a more practical version of the device, while Robert Hooke improved a number of meteorological devices including the hygrometer. A more modern version was created by Swiss polymath Johann Heinrich Lambert in 1755. Later, in the year 1783, Swiss physicist and Geologist Horace Bénédict de Saussure invented the first hygrometer using human hair to measure humidity.
Dried fruit is fruit from which the majority of the original water content has been removed either naturally, through sun drying, or through the use of specialized dryers or dehydrators. Dried fruit has a long tradition of use dating back to the fourth millennium BC in Mesopotamia, and is prized because of its sweet taste, nutritive value, and long shelf life.
Water content or moisture content is the quantity of water contained in a material, such as soil, rock, ceramics, crops, or wood. Water content is used in a wide range of scientific and technical areas, and is expressed as a ratio, which can range from 0 to the value of the materials' porosity at saturation. It can be given on a volumetric or mass (gravimetric) basis.
Drying is a mass transfer process consisting of the removal of water or another solvent by evaporation from a solid, semi-solid or liquid. This process is often used as a final production step before selling or packaging products. To be considered "dried", the final product must be solid, in the form of a continuous sheet, long pieces, particles or powder. A source of heat and an agent to remove the vapor produced by the process are often involved. In bioproducts like food, grains, and pharmaceuticals like vaccines, the solvent to be removed is almost invariably water. Desiccation may be synonymous with drying or considered an extreme form of drying.
Wood drying reduces the moisture content of wood before its use. When the drying is done in a kiln, the product is known as kiln-dried timber or lumber, whereas air drying is the more traditional method.
Moisture analysis covers a variety of methods for measuring the moisture content in solids, liquids, or gases. For example, moisture is a common specification in commercial food production. There are many applications where trace moisture measurements are necessary for manufacturing and process quality assurance. Trace moisture in solids must be known in processes involving plastics, pharmaceuticals and heat treatment. Fields that require moisture measurement in gasses or liquids include hydrocarbon processing, pure semiconductor gases, bulk pure or mixed gases, dielectric gases such as those in transformers and power plants, and natural gas pipeline transport. Moisture content measurements can be reported in multiple units, such as: parts per million, pounds of water per million standard cubic feet of gas, mass of water vapor per unit volume or mass of water vapor per unit mass of dry gas.
Woodchips are small- to medium-sized pieces of wood formed by cutting or chipping larger pieces of wood such as trees, branches, logging residues, stumps, roots, and wood waste.
Soil moisture sensors measure the volumetric water content in soil. Since the direct gravimetric measurement of free soil moisture requires removing, drying, and weighing of a sample, soil moisture sensors measure the volumetric water content indirectly by using some other property of the soil, such as electrical resistance, dielectric constant, or interaction with neutrons, as a proxy for the moisture content.
Moisture meters are measuring instruments used to measure the percentage of water in a given substance, as physical properties are strongly affected by moisture content and high moisture content for a period of time may progressively degrade a material. Meters exist for various substances, including wood, building materials, concrete, and soil.
Dynamic vapor sorption (DVS) is a gravimetric technique that measures how quickly and how much of a solvent is absorbed by a sample such as a dry powder absorbing water. It does this by varying the vapor concentration surrounding the sample and measuring the change in mass which this produces. The technique is mostly used for water vapor, but is suitable for a wide range of organic solvents. Daryl Williams, founder of Surface Measurement Systems Ltd, developed Dynamic Vapor Sorption in 1991; the first instrument was delivered to Pfizer UK in 1992. DVS was originally developed to replace the time and labor-intensive desiccators and saturated salt solutions used to measure water vapor sorption isotherms.
Irrigation in viticulture is the process of applying extra water in the cultivation of grapevines. It is considered both controversial and essential to wine production. In the physiology of the grapevine, the amount of available water affects photosynthesis and hence growth, as well as the development of grape berries. While climate and humidity play important roles, a typical grape vine needs 25-35 inches of water a year, occurring during the spring and summer months of the growing season, to avoid stress. A vine that does not receive the necessary amount of water will have its growth altered in a number of ways; some effects of water stress are considered desirable by wine grape growers.
Water activity (aw) is the partial vapor pressure of water in a solution divided by the standard state partial vapor pressure of water. In the field of food science, the standard state is most often defined as pure water at the same temperature. Using this particular definition, pure distilled water has a water activity of exactly one. Water activity is the thermodynamic activity of water as solvent and the relative humidity of the surrounding air after equilibration. As temperature increases, aw typically increases, except in some products with crystalline salt or sugar.
Grains may be lost in the pre-harvest, harvest, and post-harvest stages. Pre-harvest losses occur before the process of harvesting begins, and may be due to insects, weeds, and rusts. Harvest losses occur between the beginning and completion of harvesting, and are primarily caused by losses due to shattering. Post-harvest losses occur between harvest and the moment of human consumption. They include on-farm losses, such as when grain is threshed, winnowed, and dried. Other on-farm losses include inadequate harvesting time, climatic conditions, practices applied at harvest and handling, and challenges in marketing produce. Significant losses are caused by inadequate storage conditions as well as decisions made at earlier stages of the supply chain, including transportation, storage, and processing, which predispose products to a shorter shelf life.
Extrusion in food processing consists of forcing soft mixed ingredients through an opening in a perforated plate or die designed to produce the required shape. The extruded food is then cut to a specific size by blades. The machine which forces the mix through the die is an extruder, and the mix is known as the extrudate. The extruder is typically a large, rotating screw tightly fitting within a stationary barrel, at the end of which is the die.
Grain drying is process of drying grain to prevent spoilage during storage. The grain drying described in this article is that which uses fuel- or electric-powered processes supplementary to natural ones, including swathing/windrowing for drying by ambient air and sunshine, or stooking before threshing.
Pasta processing is the process in which wheat semolina or flour is mixed with water and the dough is extruded to a specific shape, dried and packaged.
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