Humidity analyzers are laboratory equipment designed to accurately determine the saturation levels of samples and study the processing capacity of moisture contents, the shelf life, usability and product quality. It also ensures readiness in industrial sectors, such as the food sector.
Generally, moisture content is analyzed with thermogravimetric methods, or loss of drying, with the heating of the samples and recording of weights by evaporation of moisture. Through these processes, it brings benefits to the general characteristic of the product from the raw material, then the reception of goods, collection, quality control, etc.
With the use of moisture analyzers, they are able to establish the drying of food by processes with previously weighed infrared energy and thus calculate the wet heavy mass. The equipment shows the decrease of the contents from the screen and are especially used for the determination of foods such as pasta and dough.
The determination in the food is made by thermogravimetric techniques, used for the process, control and conservation of these and to be able to eliminate the amounts of water, so that it does not affect the final product. This is usually done by calculating the mass of the sample as it is weighed, then time passes and the temperature is extended. It is also achieved thanks to the technology used by drying kiln equipment, allowing accurate results to be obtained. To do this, the food sample is placed on the tray and the lid of the equipment is closed so that the measurement begins. Likewise, the percentage in water is computed by the weight loss that has occurred, by the heating of the food under normal conditions.
Drying Methods of Food
According to the main mechanisms for drying foods for determining the quality of products, the following can be mentioned:
- Drying system with the Analyser: it is performed efficiently allowing to evaporate all the amount of water in the samples continuously and keep a record of the weight loss that occurs until maintaining the constant weight. It is advantageous because it reduces errors in the calculation of weight when the substance is not deployed in the environment.
- Karl Fischer system: is used to determine the moisture in food based on reagents of sulfur dioxide, iodine and imazole in methanol, especially for those foods that have low moisture content.
It should be noted that these methods are often decisive and leave excellent results to demonstrate the moisture per drying in the quality of the final product.
But with the use of the moisture analyzers that Kalstein can offer you, there are multiple advantages that are adaptable in various foods, because they help to make the determination of moisture quickly, being the ideal to measure levels and take the necessary measures to avoid prolonged delays. Processes, because it only requires a few manual steps to know the amounts of water they contain. And finally they are simple, because the calculations are automated and minimize errors in measuring moisture content for the final evaluation of the products.
Kalstein brand Moisture Analyzers
For the food sector, moisture analyzers become the best allies for the study of their products within the laboratory, and at Kalstein we have the best lines in equipment, able to meet all the needs of our users, in addition, as manufacturers we offer you the Moisture Analyzers belonging to the YR series, which has a dynamic curve in real time that reflects date and time. It also has temperature and weather settings. Displays the humidity percentage levels. You can store and record a historical assembly by connecting the PC and printer. It offers readability of 0.001g, with operating temperature of 5°C – 35°C.
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