Importance of Humidity Factor for Food Safety in Raw Materials

Rabia Tiryaki, MsC., Bastak Instruments

With the increase in production in line with the needs of mankind, the food industry has shown great developments and production capacities have reached huge dimensions. It is important to maintain the physical, sensory and microbial quality characteristics of foodstuffs in the process from the production stage to the sales stage and to deliver them to the consumer in a way that does not harm health. 

Water is one of the main parameters that control the rate of deterioration as one of the main components of foodstuffs. Water, one of the main components of foodstuffs, is present in different proportions and in different forms in foodstuffs of plant and animal origin. Free water in the content of foods; It is the most abundant water type in quantity and the most easily distinguishable water type with the applied process. Adsorbed water is ignited as a thin film layer on the surface of its components or structural molecules. Bound water is the form of water that cannot be used by biochemical reactions and microorganisms and is bound by H (hydrogen) bonds in a single molecular layer. The amount of water in foods is expressed as % moisture and the amount of moisture refers to the sum of free, adsorbed and bound water in the food.

Moisture content analysis, which is one of the most frequently used basic analyses in the processing and control of foodstuffs, is an important factor affecting food durability, but moisture content for different foodstuffs is limited by standards and regulations. Microorganism activity increases with the increase of moisture content above a certain amount. In addition to this, in case of an increase in moisture content in cereals and legumes with low moisture content, undesirable conditions such as moulds, frying, sprouting, harmful insects, toxins, etc. are observed. Nonenzymatic (non-enzymatic) browning reactions in foods occur when the amount of water increases.

Maintaining the quality of the grain, preventing losses is the basic principle for the safe storage of grains and the protection of food safety. From the producer's point of view, it is undesirable to purchase excess water in the purchase of raw materials, and the same is true for the consumer. The amount of water is very important for the production of bread, pasta and biscuits with high textural quality and durability, and the moisture parameter is a key point in terms of grinding of cereals, homogenous dough mixture, concentration and consistency control in the process stage.

Knowing the moisture functions as well as the physical properties of the grain in the process from growing to consumption of wheat, which is indispensable for cereal products, is an important parameter in raw material classification, selection and processing to the end product and is a factor that the producer should consider in process control.

Moisture content of cereals is the most important factor affecting the storage time and it varies according to the maturity of the seeds during harvest and the drying process after harvest. Moisture content, which is an important factor in limiting microorganism growth and enzymatic activity, must be controlled to reduce storage losses. The moisture content of cereal products is generally required to be 14% and below and 12-13% is the ideal ratio.

Excessive water content in wheat reduces its commercial value by causing a decrease in dry matter, and makes storage difficult by encouraging germination as a result of bacterial and fungal activity. Especially in the maturity period of wheat, it is seen that the moisture content of the grain is higher in the crop years with more rainfall.

With the 16000 model Moisture Meter Device, which is produced with the world's highest quality machinery and the latest technology in Bastak factory with a closed area of 7000 square metres; moisture analysis of 40 different samples in cereals, nuts, legumes, oil seeds, feed and feed raw materials can be performed in 8-10 seconds in accordance with international standards.

Coffee seed, sesame, walnut, coconut, peanut, pistachio, hazelnut, sunflower seed, almond, pumpkin seed, black pepper, lentil, bean, pea, paddy, rice, barley, corn, gin corn, poppy, sesame, chickpea, cotton seed, soya meal, sunflower meal, Bastak Moisture Meter can also be used for feed, soya meal, durum wheat, wheat, bran, semolina, flour, soya, rye, rape, oat, maize, barley, millet, sorghum. Fast and precise results can be obtained with the gold-plated high-precision sensors on the Bastak Moisture Meter. Thanks to its easily replaceable industrial battery, it is possible to perform many tests.

Thanks to the ergonomic structure of the device and the special production carrying case, it can be easily used in both factory and field conditions by offering a unique analysis experience to the user. Thanks to its plastic body, it is resistant to falls and bumps. Aluminium parts are anodised and metal parts are galvanised before painting in order to prevent corrosion to which the device will be exposed and to be used for years.