Significance of Water content
Water content is a crucial quality parameter influencing the shelf life of spices and plant products. It must be reduced below 1% for stability during lyophilization and assessed in various samples through methods like titration and Thermogravimetric Analysis (TGA). Additionally, water content affects the properties of biological tissues, hydrogels, and even products like banana flour, where moisture levels should remain below 10% to prevent microbial growth. Overall, water content plays a significant role in product quality and usability.
Synonyms: Moisture level, Humidity, Hydration level, Moisture
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The concept of Water content in scientific sources
Water content pertains to the concentration of fluoride in different water types, as evaluated through comparative analysis between experimental and control locations, providing insights into its environmental impact and health implications.
From: The Malaysian Journal of Medical Sciences
(1) A non-specific parameter measured to assess the quality of the extract, along with other parameters such as total ash and microbial contamination.[1]