For puffed foods like potato chips, the moisture content directly determines their crispness, shelf life, and flavor stability. The consensus within the industry is to control the moisture content of finished products within2%Left and right are ideal states. Too low can cause the product to be fragile and have a dry and hard texture; And being too high is what we consumers hate the most“Soft skin”Sensory and highly susceptible to microbial growth, shortening shelf life.

Therefore, establishing strict internal control standards for moisture and achieving precise and rapid online monitoring is a compulsory course for every puffed food enterprise that pursues quality.