if we know initial moisture content of the object we can identify how much drying energy required for dry the same moist material. if it is a food material we have to reduce the moisture content upto certain level, otherwise it may be destroyed. if we know the initial moisture content of same food object, we can reduce its moisture content upto 10% of its initial moisture content.

The maximum bulking of sand is in 13% to 14% moisture content. It's likely to be 13.8% moisture content.

free moisture

inherent moisture

Discuss why materials with moisture content have high k-values

The moisture content in fruit powder should be zero. Any moisture will cause the powder to cling together, and encourage the growth of mould.