A moisture analyzer determines the moisture content of a sample with the loss on drying method and consists of a weighing and heating unit (infrared). It is often also called moisture balance or moisture meter.
Moisture affects the processing technology, service life, usability, and product quality of many products, such as pharmaceuticals, plastics, and food. Therefore, information about moisture content and moisture determination are very important. As an expert in the field of moisture analysis, it provides rich and reliable rapid moisture determination instruments to meet the needs of quality control and process control.
The Moisture Analyzer uses thermo gravimetric methods to determine the moisture content of samples. Adamlab Moisture Analyzers dscbalances.com can provide rapid and a reproducible result, supports the development of new methods, and is a new type of rapid moisture analyzer. While the moisture analyzer measures the weight of the sample, the infrared heating unit and the moisture evaporation channel quickly dry the sample. During the drying process, the moisture analyzer continuously measures and instantly displays the moisture content% of the sample. The value is locked and displayed.
The moisture analyzer can improve the work efficiency very well. The moisture results it provides, the advanced heating and result prediction technology, and the temperature control ability to ensure that the sample is heated quickly and uniformly, thereby quickly obtaining accurate and repeatable Data; the instrument comes with a bright touch screen to provide you with real-time drying curve, allowing you to understand the test process very intuitively; the automatic control icon can predict the change trend of moisture content, and the independent control settings can directly judge whether the moisture content is qualified Unqualified, which simplifies your operation steps and improves work efficiency.
This last method, drying by halogen source, is one of the most common – it is characterized by the use of halogen lamps during the drying phase. The main advantage of this method is that the result is obtained more quickly than with traditional methods: it is generally possible to obtain precise measurements in less than 10 minutes.
Most of the radiation from the halogen lamp enters the sample where it turns into heat radiating from the inside to the outside: the heat distribution in the sample is more homogeneous. The uniform thermal radiation on the sample, combined with precise regulation of the temperature leads to results of exceptional reproducibility.
A small part of the radiation is however reflected by the sample (this phenomenon is less important with dark samples than with bright ones). The depth of penetration of the radiation depends on the permeability of the sample: on a poorly permeable sample, the radiation penetrates only into the upper layers, which can produce incomplete drying, a dry crust or combustion: this is the reason for which sample preparation is an important step.
The concept of moisture balance is an important parameter in the food and pharmaceutical industry. It refers to the energy state of the moisture in the product, the degree of moisture in the product that can be used by microorganisms, and is the basic data for the growth of enzymes and microorganisms. moisture in products, such as food, is restricted to different ingredients, such as protein, salt, and sugar. This chemically bound moisture also affect microorganisms.
The technique of thermogravimetric humidity determination by halogen source is notably used by our range of humidity measurement instruments, very functional thanks to their ergonomic displays, their drying sequences and, depending on the models, their possibility of ” be connected to a PC, printer, keyboard, or store the measurement data. They allow you to carry out in a simple and economical way all your humidity measurements, up to 230ºC: Humidity rate, Dry extract rate, Mass loss, Residual mass … It’s up to you to choose the instrument which best fits your application!.
From the definition of moisture ratio, it is easy to see that this procedure is extremely important in predicting the safety of food and predicting the growth of microorganisms, biochemical reaction rate, and stability of physical properties. By measuring and controlling the moisture balance of food through a moisture analyzer, the following can be achieved:
Predict which microorganisms are potential sources of corruption and pollution;
Ensure the chemical stability of the food;
Reduce the non-enzymatic oxidation reaction and fat non-enzymatic oxidation to a small extent;
Extend enzyme and vitamins in food;
Optimize the physical properties of food, such as texture and shelf life.
Barry Lachey is a Professional Editor at Zobuz. Previously He has also worked for Moxly Sports and Network Resources “Joe Joe.” He is a graduate of the Kings College at the University of Thames Valley London. You can reach Barry via email or by phone.
