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Example 3. No temperature setting produces a heating condition for stable moisture measurement
This graph shows results o
measurement on coffee beans.
Moisture content rate curve (red)
does not stabilize to a horizontal line.
The differential curve (green line)
increases and decreases after the
start of heating, and increases again
when heated above 180 ℃. With
such samples, continuous
vaporization of other ingredients o
carbonization is assumed to follow
water vaporization.
Such samples are not suitable fo
measurement with heat and dry
moisture analyzer.
However, it is possible to measure
and evaluate moisture content o
such samples by measuring unde
same conditions (sample quantity,
heating temperature, measurement
termination condition), with previously
set heating temperature and
measurement termination conditions.
(Measurement is terminated when
the time variation of the moisture loss
falls below certain conditions.)
Carbonization of sample surfaces
can be avoided by placing a glass
fiber sheet on top of the sample,
which enables heating under high
temperatures. This can shorten
measurement time and improve
measurement accuracy.
Samples of this type include coffee
beans and green tea.
Coffee Beans Flour (MX-50, 5g)
■Application/B.Data analysis/2. RsFig
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