The research materials indicate that the content of water is one of the main quality objectives of the food, the inevitable moisture content can maintain the quality of food, extend the food preservation, the water of all kinds of food has its own specifications, sometimes if the water content exceeds or decreases by 1%, It has a great effect on both quality and economic efficiency. For example, if milk powder requires 3.0 to 5.0% of water, it cannot exceed this limit. If it is 4 to 6%, that is, the water is advanced to 3.5% or more, milk powder will form agglomerates, and the value of the product will be low, and the water content will increase. Easy to change color, reduce the storage period, and some other foods are too high in water, and the tissue shape is softened and the elasticity is reduced or may disappear. The high moisture content of milk powder can also lead to problems such as loss of nutrients, growth of microorganisms, and agglomeration of milk powder. The uniformity of the current industry is controlled at around 4%. Therefore, the detection of moisture content in milk powder is an indispensable item for each company's production and inspection.
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