Solid Fat Content (SFC) is an important indicator of the melting behavior and hardness of fats—such as cocoa butter, margarine, and butter—at different temperatures. These melting and hardness properties significantly influence the texture, flavor release, and spreadability of fat-based products.

During food processing, frequent measurement of moisture content in raw materials and final products is often required.

Solid Fat Content (SFC) refers to the amount of fat that remains in the solid state at a given temperature.

Nuclear magnetic resonance (NMR) technology originally emerged in the field of medicine and has been widely recognized as one of the most accurate and commonly used clinical techniques for detecting pathological changes in soft tissues such as the brain and internal organs. With the advancement of interdisciplinary research, low-field NMR technology is now playing an increasingly important role in the food sector, particularly in the area of food safety supervision.

Drying is the process of removing moisture from food to reduce its water activity, thereby inhibiting microbial growth, enzymatic activity, and chemical reactions, ultimately achieving long-term preservation.

Moisture and lipids in food are key factors that influence both food quality and flavor.