The most commonly used methods for determining moisture or moisture content in foodstuffs are oven drying, infrared drying and distillation (for substances containing volatile oil).

However, a number of ingredients, such as spices, do not only lose water but also lose some of their weight in oven drying or infrared drying. For this reason, distillation method and moisture determination method are mostly used in food products containing essential oil.

However, distillation cannot be considered suitable for all spices. In red pepper, for example, there are some additives that color and these can be caramelized during distillation. The results can be misleading as the weight loss in this case is not entirely due to moisture.

In order to determine the moisture and volatile content accurately, the foodstuffs to be analyzed are heated at 105 temperature and moisture and volatile substances are completely removed from the food. Moisture and volatile matter loss are then calculated by weight measurements.

After removing water and moisture from the food, the remaining part is dry matter. Rytubet measurements are especially important in terms of shelf life of food products. Shelf life is the period in which food products can maintain their sensory, chemical and physical properties and nutritional values ​​if they are stored under proper storage conditions. These properties are also important in terms of showing that the food products are healthy and quality.

Moisture (moisture) determination in foods is carried out within the scope of physical analyzes in authorized laboratories. During these tests, the standards issued by local and foreign organizations are complied with. At the same time, globally accepted test methods and test criteria are adhered to, thus achieving objective and reliable results.