Moisture in Food

Water, is the single most important substance on Earth. It is a major chemical constituent of earth’s surface. Water is an essential constituent of many foods. It may occur as an intracellular or extracellular component in fruits, vegetable or animal products , as a dispersing medium or solvent in a variety of products, as the dispersed phase in some emulsified products such as butter margarine, and as a minor constituent in other foods. Water is a special compound that its properties have been used as standards in chemistry such as pH, specific heat, temperature and etc. (Brandt 1996).