This application note describes the measurement of the water content in candies in a fully automated way. Automation reduces analysis time and increase measurement throughput while minimizing direct contact with chemicals.
Background
The texture of candies is directly influenced by the water content. Too much or not enough moisture can make candies too soft or too brittle. Furthermore, too much water can lead to conservation issues. It is therefore very important for producers to know precisely the water content of the candies.
The automated system makes use of an InMotion™ autosampler together with a homogenizer and a DH100 heating system.
This application note includes:
- Introduction
- Sample Preparation and Procedures
- Solutions and Chemicals
- Chemistry
- Instruments and Accessories
- Method in Detail
- Results and Remarks
And method files (.lmt and .xml) for direct import and implementation on the instrument.
