The food industry should pay attention to the following points when using moisture analyzers for moisture content detection:

1, the determination of the constant weight of water is the difference between the weight weighed twice before and after does not exceed 10mg.

2, due to the water content of vegetables, so more samples should be taken, such as 20 ~ 50g.

3, drying method to determine the moisture can be dried at different temperatures and different times. For example, the grain can be baked at 130 ° C for 1 hour, and the result is consistent with drying at 105 ° C for 4 hours.

4. After the vegetable sample is purchased, the sediment must be washed with water and then rinsed with distilled water. The water on the dish is sucked with gauze, and the attached water is blown off by a fan. Then use a knife to chop the glass plate or shred it by hand, mix the stems and leaves and sample.

5. When measuring viscous samples such as bean paste, honey, oil, etc., large particles of sand washed with 1:1HCL can be mixed into the sample and stirred with a glass rod from time to time to obtain good results.