Why is the moisture content of food determined at 95 to 125 degrees?

The moisture content of food is determined at temperatures between 95 to 125 degrees Celsius to effectively evaporate water without causing significant degradation of the food's structure or composition. This range is high enough to ensure thorough moisture removal while minimizing the risk of altering the food's chemical properties or flavor. Additionally, this temperature range helps achieve consistent and reproducible results in moisture analysis, crucial for quality control and nutritional labeling.