Moisture and dry matter in foods are one of the important factors that determine the quality of food. Moisture, dried and packaged foodstuffs before and after processing Then it is a quality criterion in determining the shelf life and storage conditions. The shelf life of food; When the product is stored in appropriate storage conditions, sensory (Organoleptic), chemical, physical properties, nutritional values ​​and quality is the time it can be protected. The composition of food, production steps, packaging and storage conditions shelf life determines. Factors such as temperature, relative humidity, oxygen and light during storage Shocking shelf life by reducing its quality. The total amount of dry matter in foods is both dry matter and water ratio of food The composition of food allows us to learn about the nutritional value and quality. For example Dry in foods such as cheese, yogurt, tomato paste, juice that we frequently use in daily life High amount of substances, the nutritional value, production quality and price of the food directly affects. Moisture and dry matter determination in food laboratories to both the manufacturer's standards In terms of controlling appropriate production, as well as the criteria specified on the post -production label It is important in terms of determining whether or not it is followed.
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