A moisture analyzer is a measuring instrument that determines the moisture content of a sample. It works with the dry matter method and consists of a weighing unit and a heating unit (infrared). Also known as a moisture balance or humidity meter.
Moisture is everything that evaporates with heating. In addition to water, the proportion of moisture analyzed includes fats, alcohol and solvents
The moisture analyzer is one of the most commonly used laboratory instruments along with the granataria balance, precision balance, microbalance, analytical balance, and precision scale.
They are used in the food, chemical, pharmaceutical and plastics industries. In the food industry it is particularly important to determine the proportion of moisture analyzer food, according to this result will vary the quality and the ability of it to be stored for more or less time.
A moisture analyzer is extremely important because moisture analysis is needed in various areas. For example, measurement of moisture content is very necessary in the food, pharmaceutical, textile and agricultural industries. This is because it affects quality control criteria such as weight, durability, price and quality.
For example, high humidity levels will decrease the value of the products and shorten the shelf life due to the increased potential for microbial activity. Most products will have optimal moisture content for maximum quality and there are many laws and regulations in place to determine the correct moisture content for some regulated products. For example, there are national food regulations that define the maximum moisture content allowed for certain food products.
Therefore, moisture analysis is essential for compliance with these regulations and for the production of a quality product. The best method for moisture analysis is to use a moisture analyzer.
If you are wondering how the moisture analyzer works, it is based on the thermogravimetric principle, also known as the “dry matter” (LOD) principle. Basically, a first weighing is carried out and then the sample is dried and the weight is compared with that prior to drying. It is understood that the difference between one and the other result is the humidity ratio.
In detail, as we said before, the humidity analyzer consists of two components: a balance and a heating unit. To measure the humidity ratio, the initial weight of the sample is first recorded; thereafter, a halogen radiator heats and dries the sample while the built-in balance continuously records the weight of the sample. When the sample stops losing weight, the instrument turns off and the humidity ratio is calculated.
Total weight loss is used to calculate the moisture content.There are two heating technologies: halogen and infrared. Halogen is an evolution of the infrared drying method.
Halogen technology consists of a heating element consisting of a glass tube filled with halogen gas.The advantage of the halogen method over the infrared method is that the halogen being smaller, the maximum heating level is obtained faster and provides results with an exceptional level of control and a uniform heat distribution.
On the other hand, it is worth noting the advantage of a moisture analyzer food compared to the conventional drying oven. Although the drying oven is the official method, with an analyzer, the task is carried out much faster.
You must bear in mind that the results of the humidity analyzer will be accepted only if it can be shown that the same results can be obtained and with the same precision as with the official method, that is, the drying oven.
Peter Beaumont is a senior reporter on the Guardian’s Global Development desk. He has reported extensively from conflict zones including Africa, the Balkans and the Middle East and is the author of The Secret Life of War: Journeys Through Modern Conflict. Email: firstname.lastname@example.org