Get Set Learn - Moisture is present in almost all foods. Moisture content is the percentage of water present in foods. It is usually in wet basis but sometimes expressed as dry
![2/6/ Moisture Relationships. – Amount of moisture affects the following: Density: particle density decreases with increasing moisture content Force-deformation. - ppt download 2/6/ Moisture Relationships. – Amount of moisture affects the following: Density: particle density decreases with increasing moisture content Force-deformation. - ppt download](https://images.slideplayer.com/30/9527824/slides/slide_8.jpg)
2/6/ Moisture Relationships. – Amount of moisture affects the following: Density: particle density decreases with increasing moisture content Force-deformation. - ppt download
![SOLVED: Derive the conversion equations between wet basis and dry basis moisture content shown below, starting from the definitions for wet basis and dry basis moisture content: MCwb MCdb MCdb MCwb 1 SOLVED: Derive the conversion equations between wet basis and dry basis moisture content shown below, starting from the definitions for wet basis and dry basis moisture content: MCwb MCdb MCdb MCwb 1](https://cdn.numerade.com/ask_images/d9353d2984e5495a85dbb917e8f125f9.jpg)