Moisture Content

The proportion of water present in a food sample, typically expressed as the mass of water per unit mass of sample (often as a percentage of total mass), measured by removing water (e.g., drying to constant weight) or by instrumental methods; it quantifies total water mass but does not by itself indicate the fraction available for reactions or microbes.

The mass fraction of water in a product, expressed as a percentage (or fraction) of the product's total mass, typically measured by removing water (e.g., oven drying) or by instrumental methods; it quantifies how much water is present but not how chemically or thermodynamically available that water is.