Documentos de Académico
Documentos de Profesional
Documentos de Cultura
Summary: this laboratory practice allows us to know about the moisture content, since most food
products have a high water content, we see that milk has 88%, yogurt, between 80 and 90%, fresh
meats (60-75%) and dry products such as legumes or rice, These moisture percentages influence
the processing capacity, the shelf life, the usability and the quality of the products, allowing to give
guarantees to be produced in the food, pharmaceutical and chemical industries. On this occasion,
the practice was carried out to determine the moisture in flours by means of the drying method.