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

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, Karl Fischer Titration, Loss-On-Drying, Moisture Testing

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