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The moisture content in fruit powder should be zero. Any moisture will cause the powder to cling together, and encourage the growth of mould.
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∙ 8y ago
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What are the advantages and disadvantages on fruit moisture loss?
Fruit moisture loss can significantly lengthen shelf life of the fruit. Moisture loss, on the other hand, can make the sugar content sky-high, and the hydration of the fruit virtually non-existent.
Are there any differences the moisture content of different fruit species?
i'm searching for the answers as well...pls help me!
Why you are doing initial moisture content critical moisture content and equilibrium moisture content test?
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.
Maximum bulking in sand and in what moisture content?
The maximum bulking of sand is in 13% to 14% moisture content. It's likely to be 13.8% moisture content.
How can you remove moisture from solid garlic powder?
My canister of garlic powder has absorbed moisture and is now a solid. I can't shake it out. How to remove moisture ?
How is dried fruit made?
all liquid is evaporated out of the milk and is a powder
What is the meaning of Dry fruit?
Dry fruits are fruits that have had the majority of their water content removed through drying methods, such as sun-drying or dehydration.
What are the types of Moisture content in coals?
free moisture inherent moisture
Can onion powder can be saved from moisture?
no it cannot as it is not very resistant to moisture....
What is a disadvantage of black powder?
Black powder absorbs moisture from the atmosphere
Why is it that materials with moisture content has high k values?
Discuss why materials with moisture content have high k-values
How do you determine the moisture value in fruits and vegetables?
The moisture content can be calculated by weighing the fruit and then placing it in a drying oven for a definite period of time then removing and weighing again. If you continue this until there is no more loss of weight. The initial weight minus the final weight is the weight of water. this difference multiplied by 100 and divided by the initial weight will give you the percent moisture content.
