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