CSC Scientific Blog

A blog about test equipment

Moisture Content and Water Activity - What Are They?

Posted by Art Gatenby on Nov 11, 2021 5:04:31 PM

Many accessing our web site ask questions such as:

  • “How does water content affect water activity?”

  • "How is water activity different from water content?”

  • ”Can I convert from moisture to water activity?”

I previously commented on water activity and now hope to clarify the differences between water activity and moisture content. Given that both of these measurements deal with water connected to a material, we must first understand of water content in a product.

Read More

Topics: Moisture Sorption Isotherm, Moisture Analysis, Water Activity, moisture content, moisture measurement, water activity measurement, water content measurement

How I Learned That Black Liquor Was Not Dark Rum

Posted by Art Gatenby on Sep 28, 2021 12:28:35 PM

When our customers tell me about the different places where CENCO and CSC Digital Moisture balances are used it always interests me.

Read More

Topics: Moisture Analysis, Moisture Testing, Loss-On-Drying, Moisture, moisture content, water content measurement

The Simple Truth About Karl Fischer Moisture

Posted by Art Gatenby on Jul 9, 2020 3:05:35 PM

 

Read More

Topics: Coulometric Karl Fischer, Moisture Analysis, Moisture Testing, Karl Fischer Oven, Karl Fischer, Karl Fischer Titration, Loss-On-Drying, Moisture, interfacial tension, moisture content, moisture measurement

Loss-On-Drying Moisture Analysis and Other Moisture Mysteries Part 1

Posted by Art Gatenby on Apr 21, 2020 3:52:00 PM

One quiet night, I was musing over moisture analysis and how easy it is to do using loss-on drying. Little did I know what was in store.

Read More

Topics: Evaporation, Moisture Analysis, Moisture Testing, Loss-On-Drying, Moisture, moisture balance, moisture content

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 (LOD) test will allow you to monitor the moisture content of these products. (See the 3 Easy Steps to Run a LOD Test here.
 
Simple moisture analysis can be all it takes to improve the quality of your product. Let’s take a closer look at how moisture content affects each of these four product and production aspects.
Read More

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

Subscribe via E-mail

Search the Blog

Most Popular Posts

Posts by Topic