The amount of moisture affects the durability of dried figs and is an important factor that determines the quality of dried figs. The higher the amount of moisture, the higher the microorganism activity. Results such as mold, sprouting, harmful insects and toxins occur. Moisture analysis is an important condition in determining shelf life and storage conditions. Moisture analysis is carried out by using the DFA Moisture Meter in the analysis laboratory. Since the moisture analyzers with heating cannot be used for the dried fruits containing sugar, The DFA Moisture Meter, developed by the University of California, can achieve results quickly and practically. The DFA Moisture Meter and its method are approved by the AOAC. The analyzer also has 4 patent classifications accepted in the USA, International Cooperative and Europe.
