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15
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Moisture Content
No.
Sample
Wt.
(g)
Measurement
Mode
Pan
Temp.
(
℃
)
Meas.
time
(Min)
Mean
Value
(%)
Repeat-
ability
(%)
CV
Value
(%)
Remarks
38
Sugar crystals
(powder)
5
Standard-MID
160 1.7
0.162
0.0130
8.02
39
Soft brown sugar
(powder)
5
Standard-MID
160 5.4
0.973
0.0386
3.97
40
Seasoned salt
5
Standard-MID
100 1.1
0.086
0.0151
17.56
41
Salt
5
Standard-MID
200 1.7
0.16
0.0082
5.00
42
Flavor seasoning
5
Standard-MID
100 8.5
1.55 0.02
1.29
43
Ketchup
1
Standard-MID
160 16.1
70.42 0.643 0.91
Sample was pressed
between two glass fiber
sheets.
44
Mayonnaise
(egg yolk type)
1
Standard-MID
160 8.5
22.00
0.050
0.23
45
Pepper
(coarsely ground)
5
Standard-MID
160 15.9
12.23 0.142 1.16
46
Chili pepper powder
5
Standard-MID
120 17.3
5.81 0.060 1.03
47
Seasoned chili pepper
powder
5
Standard-MID
120 16.9
4.9 0.085 1.73
48
Powder mustard
5
Standard-MID
140 9.3
4.76
0.051
1.07
49
Powder horse radish
5
Standard-MID
140 11.4
3.7 0.082
2.22
50
Grated horse radish
(paste)
1
Standard-MID
200 15.1
39.07 0.123 0.32
Sample was spread on
glass fiber sheet and
crushed.
51
Grated ginger
(paste)
1
Standard-MID
200 11.9
84.77 0.439
0.52
52
Dijon mustard
(granular paste)
1
Standard-MID
200 13.5
54.55 0.416 0.76
53
Citric acid
5
Standard-MID
100 7.2
4.54
0.210
4.63
54
Anhydrous glucose
5
Standard-MID
140 1.7
0.696
0.0054
0.78
■
Application/A.Measurement samples/3.Typical measurement results