Uncontrolled increase of water content in a food product causes hydrolytic and oxidative changes. As a result the product quality deteriorates and its shelf life shortens. We would like to invite you to read the publication by Sławomir Janas, the Manager of the Testing Laboratory in RADWAG, on the determination of products' water content performed using RADWAG-manufactured MA and PMV moisture analyzers.

Read the article: Determination of food products’ water content performed using MA.X2 and PMV moisture analyzers