Moisture analyzer is the need of the hour for the best analysis of moisture content.
What is a moisture analyzer?
Other names for moisture analyzers are moisture balance or moisture meter. The basic function of a moisture analyzer is to determine the capacity of humidity and moisture content of a sample. Such analyzer subsists of two basic units which are weighing unit and infrared wave-based heating unit.
Moisture analyzers are the most accepted best-known instruments to execute a moisture analysis. The principle of working of the instrument is a loss on drying methodology.
Dynamics and functioning:
The balance unit is used to check the weight of the sample, before and after the elimination of moisture. An infrared radiator or sometimes a halogen lamp is used to dry the sample by providing heat. Continuous recording of the weight is assured during the whole process.
Now we will apply the principle of “thermos gravimetric” to know the portion of humidity. Once the weight stops to diverge it means the sample has lost all its moisture. Now the next step will be checking the difference between the weight before and now. Hence now we will learn how much was the moisture content by calculation.
Unit of moisture:
In order to use moisture analyzer and measure moisture content, we must know the unit of moisture. A common measurement in this aspect is relative humidity. And measurement units thus used are;
- Dew points (F or C)
- Grams of water per cubic meter of air(g/m3)
The vitality of moisture analyzer:
A number of industries use this instrument to check the moisture content that signifies its importance. As the presence of moisture will directly or indirectly affect a lot of factors depending on the nature of the product. Including, including quality, cost, weight, and shelf-life of the product. For instance; in units like food industries, pharmaceutical industries, agricultural and textile industries, it is very imperative to know the content of moisture.
A reference from industry:
High levels of moisture will result in potential microbial activity. Eventually, it will result in deterioration of the product quality and will also lessen the shelf life of the product. Some national food regulations define the maximum moisture content which is admissible. These regulations are certain for specific food products. Elsewise will alter the food trait as well as the taste will be changed. Such as most commonly, different products have their own optimum moisture content, in order to produce the highest quality that can be attained. If not followed, as it is, will shift the food quality. Although in order to know the right moisture content for a product various laws and regulations have settled.