[Infrared Moisture Measurement Case Study] Measured the moisture content of candy and caramel.
Measuring the moisture content of samples that are sweet, high-temperature, and meltable requires a bit of ingenuity.
Here is a case study of measuring candy and caramel using the infrared moisture meter "FD-720." Sweet samples, meaning those high in sugar, tend to burn quickly when exposed to high temperatures. The burnt areas form a film that makes it difficult for moisture to evaporate, trapping moisture inside and preventing accurate overall moisture measurement. On the other hand, at low temperatures, moisture evaporates slowly, and if there is no mass change, the infrared moisture meter may mistakenly think the measurement is complete, so some ingenuity is required here as well. An effective method is to utilize the "Step Drying Mode" feature of the infrared moisture meters FD-720/800. By appropriately selecting the drying mode, moisture can be evaporated without burning. [Case Summary] ■ Candy: 1 piece (approximately 4g): Step Drying Mode - STEP1/115℃, 5min - STEP2: 110℃/AUTO 0.05%, 2.55% (8 minutes) ■ Caramel: 1 piece (approximately 5g): Step Drying Mode - STEP1/115℃, 5min - STEP2: 115℃/AUTO 0.05%, 5.80% (17.5 minutes) *For more details, please refer to the PDF document or feel free to contact us.
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