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 content, moisture balance, Loss-On-Drying, moisture measurement, fast moisture test, Moisture Oven Test, Moisture, CSC Digital Moisture Balance, Moisture Testing, Moisture Analysis

What Does A Moisture Balance Cost?

Posted by Art Gatenby on Mar 13, 2017 3:28:57 PM

Loss on Drying (LOD) Moisture Balance analysis is based on drying a sample and comparing the difference in weight before and after drying. 

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Topics: Moisture Testing, moisture balance, Loss-On-Drying

Is Test Equipment Accuracy an Illusion?

Posted by Art Gatenby on Oct 24, 2008 12:05:00 PM

On a regular basis I’m asked the question; “How accurate is this moisture balance?”

The questioner asks for the answer in terms of percent moisture. When I answer “it depends”, I always get the unspoken response, “Why did I ask this stupid idiot?”

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Topics: Moisture, instrument accuracy, moisture balance, percent accuracy

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