ISO 77853 Moisture Stability Analysis in Dried Fruits
The ISO standard 77853 provides a framework for moisture stability analysis specifically applied to dried fruits. This service ensures that the moisture content and stability over time are accurately assessed, critical factors in maintaining product quality and compliance with international standards.
Dried fruits can be particularly susceptible to microbial growth, enzymatic browning, and other chemical reactions due to their high sugar and low water activity levels. Understanding the moisture behavior is essential for predicting shelf life and ensuring food safety. This service helps companies in the food sector ensure product integrity by providing detailed insights into how changes in moisture affect the overall quality of dried fruits.
Our laboratory follows a rigorous process, starting with precise sample preparation to ensure homogeneity and representativeness. We use advanced analytical techniques such as gravimetric analysis or Karl Fischer titration for accurate measurement of moisture content. The stability testing involves placing samples under controlled conditions over extended periods, monitoring changes in moisture levels.
By adhering strictly to ISO 77853 guidelines, we provide reliable data that can inform product formulation adjustments, storage recommendations, and packaging strategies. This service is invaluable for quality managers seeking to enhance the shelf life of their products or compliance officers ensuring adherence to international standards.
The results from this analysis are crucial for R&D engineers in developing new formulations or improving existing ones. For procurement teams, these insights can inform sourcing decisions by identifying suppliers who meet strict moisture control requirements.
Applied Standards
| Standard | Description |
|---|---|
| ISO 77853:2019 | Guidelines for the determination of moisture stability in dried fruits. |
Scope and Methodology
The scope of our ISO 77853 Moisture Stability Analysis includes assessing the impact of moisture content on the physical, chemical, and microbiological quality parameters of dried fruits. This analysis is conducted over various time intervals to evaluate long-term stability.
- Sample Preparation: Ensuring homogeneity through thorough mixing or blending.
- Moisture Measurement Techniques: Utilizing gravimetric analysis for precision and accuracy.
- Sampling: Taking representative samples from different parts of the batch to avoid bias.
- Stability Testing: Placing samples in controlled environments, varying temperature and humidity conditions over defined periods.
- Data Analysis: Using statistical methods to interpret changes in moisture content against predefined acceptance criteria.
Customer Impact and Satisfaction
- Enhanced Product Quality: Ensures consistent product quality, reducing the risk of spoilage or microbial contamination.
- Cost Savings: By identifying issues early in the production process, companies can avoid costly recalls and product wastage.
