ABSTRACT
Water plays a key role as a constituent of practically every food, not only as a solvent and lling material, but also as a means to maintain the structure and functions of macromolecules and cells (Kaatze and Hübner 2010). The amount of water in different foodstuffs varies in a wide range signicantly affecting their properties. Therefore, water content has been an important subject to food scientists for various reasons. It greatly affects the texture of foodstuffs, being obvious when comparing grapes and raisins-it gives a crisp texture to fruits and vegetables and affects perception of the tenderness of meat and meat products (Vaclavik and Christian 2008). Furthermore, it determines the stability and shelf life of foodstuffs, since water is critical for the growth of microorganisms and enzyme activities. Bulk density is a food property that is also dependent on water content, being relevant for determining transport costs and storage capacities
(Isengard 2010). During processing, food products undergo different changes in which certain chemical changes might take place depending on the moisture present. Therefore, the comprehension of moisture content is crucial to predict the behavior of foods during the processing, storage, and consumption. Moisture content is also necessary for calculation of nutritional value, as a means of expressing analytical data on a uniform basis (dry weight basis or dened moisture content).
