从产品初始水分、产品原料颗粒的大小、原料成形方式、包装袋厚度等方面对粉体味精产品的吸潮性问题进行了探讨，并给出了最佳的生产要素选择，为粉体味精生产企业提供理论依据，以期提高产品的抗吸潮性，延长产品在市场的保质期。

The moisture absorption of powder MSG product is studied in terms of its initial moisture content, particle size of raw material, raw material formation method and thickness of package. The optimal production factors were given to provide the theoretical basis for powder MSG production enterprises, which can improve the products’ resistance to moisture absorption and extend the shelf life of products in the market.