WordNet

wetness caused by water; "drops of wet gleamed on the window" (同)wet
restrain or discourage; "the sudden bad news damped the joyous atmosphere"
a slight wetness (同)dampness, moistness
slightly wet; "clothes damp with perspiration"; "a moist breeze"; "eyes moist with tears" (同)dampish, moist
wetness in the atmosphere (同)humidness

PrepTutorEJDIC

『湿りけ』,湿気 / (空気中,または物の表面の)蒸気,水分
〈U〉『湿気』,しめり(moisture) / 〈U〉もや,霧(mist) / 〈U〉(鉱山の)有毒ガス / 《a~》気持ちのめいらせるもの / 『湿っぽい』,湿気のある / …'を'湿らせる / …‘の'勢いを弱める,そぐ《+『down』+『名,』+『名』+『down』》 / 〈ピアノ・弦楽器の弦〉‘の'振動を弱める(押える)《+『down』+『名,』+『名』+『down』》
湿気,湿度

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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2016/12/18 21:51:18」(JST)

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Dew on a spider web

Moisture refers to the presence of a liquid, especially water, often in trace amounts. Small amounts of water may be found, for example, in the air (humidity), in foods, and in various commercial products. Moisture also refers to the amount of water vapour present in the air.

Moisture control in products

Control of moisture in products can be a vital part of the process of the product. There is a substantial amount of moisture in what seems to be dry matter. Ranging in products from cornflake cereals to washing powders, moisture can play an important role in the final quality of the product. There are two main aspects of concern in moisture control in products: allowing too much moisture or too little of it. For example, adding some water to cornflake cereal, which is sold by weight, reduces costs and prevents it from tasting too dry, but adding too much water can affect the crunchiness of the cereal and the freshness because water content contributes to bacteria growth. Water content of some foods is also manipulated to reduce the number of calories.

Moisture has different effects on different products, influencing the final quality of the product. Wood pellets, for instance, are made by taking remainders of wood and grinding them to make compact pellets, which are sold as a fuel. They need to have a relatively low water content for combustion efficiency. The more moisture that is allowed in the pellet, the more smoke that will be released when the pellet is burned.

The need to measure water content of products has given rise to a new area of science, aquametry. There are many ways to measure moisture in products, such as different wave measurement (light and audio), electromagnetic fields, capacitive methods, and the more traditional weighing and drying technique.

External links

Electromagnetic Mixing Theory

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English Journal

Impact of selected composition and ripening conditions on CO2 solubility in semi-hard cheese.

Acerbi F1, Guillard V2, Guillaume C1, Gontard N1.
Food chemistry.Food Chem.2016 Feb 1;192:805-12. doi: 10.1016/j.foodchem.2015.07.049. Epub 2015 Jul 11.
Despite CO2 being one of the most important gases affecting the quality of most semi-hard cheeses, the thermodynamic properties of this molecule in relation to cheese ripening have rarely been investigated. In this study the CO2 solubility coefficient was experimentally assessed in semi-hard cheese
PMID 26304414

The effect of extrusion processing on the physiochemical properties of extruded orange pomace.

Huang YL1, Ma YS2.
Food chemistry.Food Chem.2016 Feb 1;192:363-9. doi: 10.1016/j.foodchem.2015.07.039. Epub 2015 Jul 9.
Soluble dietary fibre (SDF) is considered the most effective fraction of dietary fibre (DF) for human health. In this study, extrusion technology was applied to enhance the SDF obtained from orange pomace, a byproduct of juice extraction containing a high level of DF. The pomace was processed in a s
PMID 26304360

Physicochemical profiles of stingless bee (Apidae: Meliponini) honey from South East Asia (Thailand).

Chuttong B1, Chanbang Y2, Sringarm K3, Burgett M4.
Food chemistry.Food Chem.2016 Feb 1;192:149-55. doi: 10.1016/j.foodchem.2015.06.089. Epub 2015 Jun 26.
This study examines the physicochemical properties of stingless bee honey from SE Asia (Thailand). Twenty-eight stingless bee honey samples, from 11 stingless bee species, were examined. Results reveal an average color (67±19mm Pfund), moisture (31±5.4g/100g), ash (0.531±0.632g/100g), electrical
PMID 26304332

In vitro digestibility and in vivo glucose response of native and physically modified rice starches varying amylose contents.

Van Hung P1, Chau HT2, Phi NT3.
Food chemistry.Food Chem.2016 Jan 15;191:74-80. doi: 10.1016/j.foodchem.2015.02.118. Epub 2015 Feb 28.
The native and physically modified rice starches with varying amylose contents were subjected to investigate the in vitro digestibility and the in vivo glucose tolerance in mice. The amylose and resistant starch (RS) contents of five native rice starches ranged in 4.7-30.6% and 6.3-11.8%, respective
PMID 26258704

Japanese Journal

Polarity-dependent effect of humidity on the resistive switching characteristics of nonpolar devices

Appl. Phys. Express 9(10), 104202, 2016-09-09
NAID 150000113153

雑学! ミリテク広場透湿・防水素材

防衛技術ジャーナル 36(9), 22-26, 2016-09
NAID 40020947949

コンクリート用押し当て高周波容量式水分計の表示値の意味

検査技術 21(9), 11-20, 2016-09
NAID 40020942699

High-speed reference-beam-angle control technique for holographic memory drive

Jpn. J. Appl. Phys. 55(9S), 09SA04, 2016-08-12
NAID 150000113082

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★リンクテーブル★

リンク元	「水分」「damp」「湿気」「humidity」「湿る」
拡張検索	「moisture absorption」「moisture exclusion」「moisture prevention」「moisture content」