Work out moisture loss percentage instantly with clear inputs, formula shown and shareable results.
Weight loss during drying is all water, so the dry solids stay constant. Final moisture content is (final weight - solids) / final weight. Working backwards, the weight at a target moisture is solids divided by the dry matter fraction at that target, which is how dry-cured products are weighed to a percentage loss.
Moisture balance
Solids = initial weight x (100 - initial moisture) / 100; final moisture % = (final weight - solids) x 100 / final weight
Target weight
Weight at target = solids x 100 / (100 - target moisture %)
Because it is easy to measure and directly determines water activity and therefore safety. A 35-40% loss target for dry-cured sausage corresponds to a shelf-stable water activity.
A small amount of fat can render out and salt can be lost to brine, so the assumption of constant solids is an approximation. It is close enough for process control in most cases.