Learn why water and moisture content are key parameters to determine the quality of raw materials and finished products in the food industry. Discover suitable lab instruments to meet your needs!
Water and moisture content are key parameters to determine the quality of raw materials, incoming goods, ingredients, and finished products in the food, pharmaceutical, and chemical industries. Moisture and water influence the processibility, shelf life, usability, and quality of many goods. It also affects the quality and the cost of raw materials and often impacts the financial margin of finished goods. Knowing the moisture and water content is a crucial parameter for process control in production, and accurate measurement is critical in ensuring quality for the food, pharmaceutical, and chemical industry.
Our moisture and water content determination guide helps you to choose the technology that suits your needs best.
Technique Available to Measure Moisture and Water Content
Several techniques such as:
- Karl Fischer titration
- Halogen Moisture analyzer
- Thermogravimetric measurements with a drying oven
- TGA
are available to determine water and moisture content in a sample; their selection depends on the sample type and the property of interest.
How to Choose Your Next Water/Moisture Determination Technique?
In this guide, we define terms such as “water content,” “moisture content,” and “loss on drying.” We thoroughly describe the Karl Fisher titration, TGA, halogen moisture analyzer, and drying oven as moisture/water determination technology. We also give you some advice on how to choose the technology that suits your need best.
Download the guide and learn the right question to ask yourself when choosing a moisture/water determination technology.
