Using moisture balances to test food quality

Loading... 22 view(s)
Using moisture balances to test food quality

Moisture and weight assessments provide critical information about content, quality and safety in food. Using a moisture balance will increase food safety in a lab by indicating the presence of microbes as well as levels of acid and water. This can give an indication of how fresh the food is and validate sanitation procedures.


A moisture balance/analyzer/meter consists of a weighing unit and a heating unit that is used to determine the moisture content of a sample. Weight of the original product is compared with the weight of the dried product to determine the weight of the moisture evaporated. Moisture balances makes the drying process much quicker to analyse.

This is an easy and reliable way of testing foods, helping production workers assess contents of mixtures and batches. It is important to choose the precise temperature suitable for different types of food samples. The Adam PMB moisture analyser uses a single 400-watt halogen bulb heats samples in 1 degrees Celsius increments with three heating options to give users the flexibility to customise test methods an temperatures of different materials.

The automatic test-setting function on the PMB moisture analyser enables easy recall for frequent testing of the same items without additional user programming. Users can log or print information, communicate with computers or transmit test programs and results using the USB and RS-232 interfaces.

For more information about the Adam Moisture balances or food testing in general please get in touch with one of our tech support team on 01954 233 120, email or fill in the form below.

For more information you can contact us using the buttons below.

Contact Us Page Request information Form
Related posts
Leave your comment
Your email address will not be published