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Example 2. The moisture content curve inclines sharply above a particular heating temperature
The upper and lower graphs display
measurement results for soy powder
and butter peanuts.
Rate (%/min.) increases shortly after
the start of heating, then decreases,
and then increases again.
The Rate likely increased above
180
℃
due to an component other
than water (other liquids, additives,
organic matter) vaporizing, or
because the sample started to
carbonize.
In such cases, an excessively high
temperature could lead to lack of
reliability, repeatability and accuracy
in measurement values.
It is recommended that such samples
be measured at a temperature where
moisture content is stable and before
curves rapidly change.
Soy Bean Flour (MX-50, 5 g)
Butter Peanuts (MX-50, 5g)
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Application/B.Data analysis/2.
RsFig