How to Control Moisture in Dog Food (From Mixing to Packaging)

Moisture control is one of the most important parts of dog food manufacturing. It affects safety, shelf life, texture, palatability, and even how well the product runs through equipment. dog food making machine Whether you’re making extruded kibble, baked biscuits, or semi‑moist treats, the goal is the same: hit a moisture target consistently and prevent moisture from drifting during storage.

Below is an overview of how manufacturers control dog food moisture—step by step.

1) Know what you’re controlling: moisture vs. water activity

Two concepts matter:

• Moisture content (%): how much water is present.
• Water activity (aw): how “available” that water is for microbial growth and chemical reactions.

Two products can have the same moisture % but different aw depending on salts, sugars, humectants, and structure. In practice, plants track both (especially for soft and semi‑moist products).

2) Set targets by product type

Typical strategy (conceptually):

• Dry kibble: low moisture for long shelf life and crisp texture.
• Baked biscuits: low moisture for crunch and stability.
• Semi‑moist treats: higher moisture but controlled aw using humectants (softer texture without spoilage).
• Wet/canned: very high moisture, made safe through sterilization and sealed packaging.

Your moisture target should be tied to a defined shelf-life goal, packaging, and distribution conditions.

3) Control moisture at the ingredient stage

Moisture consistency starts before the mixer:

• Test incoming ingredient moisture (meals, grains, fibers can vary by season and supplier).
• Use ingredient specifications and reject or rework lots outside limits.
• Manage storage humidity and temperature to avoid ingredients picking up water.
• Track fat and fiber variability—both change how much water the mix absorbs.

Many “mystery” moisture problems come from raw material swings, not the dryer.

4) Mixing and preconditioning: add water on purpose, not by accident

In extruded kibble lines, moisture is largely set by:

• liquid water addition
• steam injection in the preconditioner
• moisture already present in the raw mix

Key controls:

• calibrate flow meters and steam valves
• control mixing time (hydration needs time to equilibrate)
• monitor dough consistency (sticky vs. crumbly often signals moisture drift)
• keep preconditioner residence time stable

A stable, well-hydrated feed improves cooking consistency and makes downstream drying predictable.

5) Extrusion/baking changes how water behaves

During cooking:

• starch gelatinizes and binds water
• proteins denature and change water-holding capacity
• pressure/temperature shifts redistribute moisture

This means the “same added water” can yield different final moisture if ingredient composition changes. That’s why plants link moisture control to formulation control and process settings, not just “dry longer.”

6) Drying: remove moisture evenly, not aggressively

Drying is where most final moisture adjustment happens.

Good drying control focuses on:

• temperature profile (often staged—hotter early, gentler later)
• airflow and exhaust (removing humid air is as important as heating)
• bed depth/loading (overloading traps moisture and causes wet centers)
• time/residence control (consistent belt speed, consistent throughput)

Common defects caused by poor drying:

• case hardening (outside dry, inside wet → spoilage risk)
• cracking/crumbing from over-drying
• uneven moisture between large and small shapes

7) Cooling: prevent “moisture rebound” and condensation

After drying, product must be cooled properly. If warm kibble is bagged too soon:

• moisture migrates from the center to the surface
• condensation can form inside packaging
• local aw rises → mold risk

Controlled cooling (and equalization time) helps moisture stabilize throughout each piece before packaging.dog food making machine

8) Coating and enrobing can change moisture behavior

Post-drying steps matter:

• fat coating can slow moisture exchange with air (sometimes helpful, sometimes it traps internal moisture if drying was incomplete).
• liquid palatants can add small amounts of water.
• vacuum coating can change how liquids penetrate pores, affecting moisture distribution.

Moisture should be verified after coating, not only after drying.

9) Packaging and storage: keep moisture from coming back

Even perfectly dried product can fail if packaging is weak.

Key controls:

• choose packaging with appropriate moisture barrier properties
• seal integrity checks (leaks let in humidity)
• control warehouse humidity/temperature
• manage pallet wrap and storage away from hot/cold cycling (condensation risk)

For long shelf life, packaging is part of the moisture-control system.

10) Measurement and QA: how plants verify moisture control

Common tools and checkpoints:

• in-line or at-line moisture analyzers (rapid feedback)
• lab oven moisture tests for confirmation
• water activity meters (especially critical for soft treats)
• sampling plans across:
• dryer exit
• cooler exit
• after coating
• packaged product

Plants also monitor correlations: if density, expansion, or fines change, moisture is often drifting too.

Practical takeaway

Controlling dog food moisture is not “just drying longer.” It is a chain of controls:

ingredient moisture → water/steam addition → cook behavior → drying profile → cooling → coating → packaging barrier → warehouse conditions → verification (moisture + aw).