Abstract: In the present invention the moisture content of foods is determined and controlled by moving the product continuously past one or both of two sensing devices; a nuclear magnetic resonance sensor and a vector impedance sensor which measures the impedance and phase angle resulting from the application of an alternating current of predetermined frequency. The resulting signals are fed to automatic data processing equipment for determining the moisture content as a function of the frequency in Hertz, the phase angle in degrees expressed from -90.degree. through 0.degree. to +90.degree., and optionally the impedance and the NMR liquid content. The resulting signal which varies as the moisture content is used to control the addition of water or solids to the material to thereby regulate its moisture content.