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MXMF.Users.Handbook.V2.20.doc
LIT:MXUHB April 2003
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Example 2. Moisture content measurement curve inclines sharply from above a particular point in
heating temperature
The top graph displays results of
measurement on soy powder, below
on butter peanuts.
Rate (%/min.) increases shortly after
commencement of heating, then
decreases, setting at low values to
increase again.
Suspected causes to this increase of
Rate above 180C is that either
ingredients other than water (liquid,
additives, organic matter) have
vaporized, or samples have started to
carbonize.
In such cases, excessively high
temperature could lead to lack of
credibility, repeatability and accuracy
of measurement values.
It is recommended that such samples
be measured at a temperature where
moisture content is stabilized and
rapid changes in curve do not occur.
¦
Advanced Usage/ B. Data Analysis/3.
RsTemp
Soy Bean Flour (MX-50, 5g)
Butter Peanuts (MX-50, 5g)