An instrument capable of detecting the moisture content of various organic and inorganic solids, liquids, gases, and the like is called a moisture analyzer. According to the principle of measurement, it can classify physical and chemical assays. Physical weight measurement methods commonly used are weight loss methods, distillation layering methods, gas chromatography methods, and the like. The chemical measurement methods mainly include Karl Fischer, toluene, and the like. The International Organization for Standardization has identified the Karl Fischer method as an international standard for the determination of trace moisture. Our country also uses this method as a national standard to measure trace moisture. Common weight loss method moisture meter has halogen moisture measurement, infrared moisture analyzer, microwave moisture analyzer and so on. Common Karl Fischer moisture analyzers mainly include a volumetric Karl Fischer moisture analyzer and a Coulometric (electricity method) Karl Fischer moisture analyzer.
1. It is one of the important quality indicators
A certain moisture content can maintain food quality and extend food preservation. The water of various foods has their own standards. Sometimes, if the moisture content exceeds or decreases by 1%, it plays a big role in both quality and economic benefits.
2. It is an important economic indicator
The food factory can calculate the material based on the moisture content of the raw materials. For example, the fresh milk has a water content of 87.5%. How much does it take to produce one ton of milk powder (7..1 milk powder rate) for this milk production milk powder (2.5% water content)? Material balances like this can be done on the basis of moisture determination. This also guides the management of production.
Another example is the production of bread. How many kilograms of water do you need for 100 kg? Material balance must be done first. The toughness of the dough is related to moisture. Add more water and the dough is soft. Add less water and the dough is hard. The bread made is not large and affects economic benefits.
3. The content of water is closely related to the growth and biochemical reaction of microorganisms.
Under normal circumstances, it is necessary to control the water to a little lower to prevent microbial growth. However, it is not as low as possible. Microbial action is usually more intense than biochemical action.From the above three points, the importance of measuring moisture can be explained. Moisture is a must in our food analysis.
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