Food materials are complex in nature as it has heterogeneous, amorphous, hygroscopic and porous properties. Comprehensive understanding of the water distribution of the raw food material and its evolution during processing is critical in order to design optimum processing conditions and quality anticipation. Depending on the heterogeneous distribution of water and voids, foods can be broadly classified into hygroscopic-non hygroscopic and porous-non porous materials respectively. This spatial distribution of water content in the intercellular and intracellular spaces allows it to significantly control the internal transport, chemical reactions and foods structure. Several important conclusion can be drawn from the discussion of the previous chapters of this book as discussed below.