CSC Scientific Blog

A blog about test equipment

CSC Scientific Blog

Four Reasons Why Food Manufacturers Should Monitor Moisture

Posted by Amanda Ranowsky on Mar 12, 2018 8:00:00 AM

Moisture content is a critical factor to consider in the food industry. The amount of water in a product affects the product’s texture, shelf life, ease of processing, and cost to produce . Snack foods, baked goods, pet food, and dried goods are just a few examples of products that are vulnerable to moisture content issues like these. In many cases, an easy loss-on-drying test will allow you to monitor the moisture content of these products.
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Topics: Moisture Oven Test, Moisture Analysis, Moisture Testing, CSC Digital Moisture Balance, Loss-On-Drying, Moisture, fast moisture test, moisture balance, moisture content, moisture measurement

Is Your Moisture Test Result Really Moisture?

Posted by Art Gatenby on Jan 11, 2010 11:22:00 AM

Most of us think about measuring moisture by...

  1. Drying the material and measure the weight loss 
  2. Using a calibration and electronic instrument 
  3. Using a titration method such as Karl Fischer

When using these processes, we take for granted that the results will be the product's actual moisture.

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Topics: Moisture Oven Test, Infrared Moisture, Moisture Analysis, Moisture Testing, Karl Fischer Titration, Loss-On-Drying

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