The classic laboratory method of measuring high level moisture in solid or semi-solid materials is loss on drying (LOD). In this technique a sample of material is weighed, heated in an oven for an appropriate period, cooled in the dry atmosphere of a desiccator, and then reweighed.
If the volatile content of the solid is primarily water, the LOD technique gives a good measure of moisture content.
As the manual laboratory method is relatively slow, automated moisture analysers (or analyzers in the USA) have been developed that can reduce the time necessary for a test from a couple hours to just a few minutes. These analysers incorporate an electronic balance with a sample tray and surrounding heating element. Under microprocessor control the sample can be heated rapidly and a result computed prior to the completion of the process, based on the moisture loss rate, known as a drying curve.
Moisture analysers are particularly useful as food weighing scales due to their ability to measure moisture levels within products. By doing this, moisture analysers ensure that food products such as bread and biscuits retain the correct moisture levels to prevent contamination or the growth of bacteria.
Starting at: £1,485.00A&D Moisture balances use Super Hybrid Sensor (SHS) technology at the heart of the analyser providing precise accurate weighing and high repeatability. The unique Halogen heater provides fast and uniform heating and incorporates innovative Secondary Radiation Assist (SRA) technology. Learn More