Moisture Content Measurement

Moisture content measurement quantitatively determines water in miso. The standard method is drying loss — heating at 105°C to constant weight, with weight reduction representing moisture. Infrared moisture analyzers provide faster results.

Typical miso moisture: 43-48%. Inversely related to solid content and used in water activity calculations. Too high promotes microbial growth and reduces shelf life; too low impedes fermentation. Maintaining appropriate moisture is fundamental to quality control.

Besides heat drying, Karl Fischer titration is adopted for precise industrial measurement. Miso moisture content typically ranges 43-48%, varying by type and maturation stage. Moisture management directly links to microbial control, making it one of the most fundamental management items for both quality and safety.