Food Engineering
Critical moisture content
The moisture content at which drying shifts from the constant rate period to the falling rate period.
Real-life application
Tells a biscuit or snack manufacturer what packaging barrier is needed to stop the product going soft and stale on the shelf.
Related terms
Know the terms? Put them to the test.
Definitions only get you so far. The free General Aptitude test shows you how you handle the real thing under a clock.
Start the free test