Drying ovens have historically been used for loss-on-drying (LOD) reference method tests in the food industry. However, while accurate, the process is slow and labor-intensive, taking up to four hours per sample. Newer technologies such as halogen moisture analyzers (HMA) can perform the same function in just five to 15 minutes and have begun to replace drying ovens in day-to-day quality control efforts.
However, the challenge to food manufacturers remains in validating the HMA method to show results are comparable with drying ovens. Determining the right method for a particular sample can take quite some time. Transferring the method from the drying oven to the HMA may also present its own set of challenges.
To help food manufacturers overcome these challenges and obtain the benefits of HMA’s speed and accuracy, METTLER TOLEDO has developed the Food Industry: Moisture Methods collection. The guide, which details drying methods for 20 common food ingredients, gives food manufacturers an effective starting point and expert guidance, helping them to develop appropriate test methods faster for shorter time-to-market and consistent ongoing quality.
In practice, the guide lists each ingredient and provides information on developing an optimal moisture method. It then explains how sample preparation is best accomplished and compares results from the moisture analyzer with the ones from the drying oven to assist with validation. Using the right method guarantees that the result is correct so that only products with the right moisture content are released.
The advantage for the supplier is sustainable, cost-effective product quality control. Consumers also benefit from higher quality products.
To learn more about establishing optimal moisture methods that support quick, reliable sample processing and heightened product quality, download the free guide today.
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