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MXMF.Users.Handbook.V2.20.doc
LIT:MXUHB April 2003
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Example 3. unable to determine stable heating condition by changing temperature setting
This graph shows results of
measurement on coffee beans.
Moisture content rate curve (red)
does not stabilize into a planarized
line. Derivative curve (green)
increases and decreases after
commencement of heating,
re-increasing when heated above
180c. With such samples,
continuous vaporization of other
ingredients or carbonization is
assumed to follow water vaporization.
Such samples are not suitable for
measurement with heat and dry
method moisture analyzer.
However, it is possible to measure
and evaluate moisture content of
such samples by measuring under
same conditions (sample quantity,
heating temperature, measurement
termination condition), with previously
set heating temperature and
measurement termination condition
(terminates measurement when
moisture loss value underruns certain
conditions).
Meanwhile, carbonization of sample
surface could be avoided by placing
a glass fiber sheet on top of the
sample, which enables heating under
high temperature, therefore
shortening measurement time and
improving measurement accuracy.
Such samples include coffee beans
and green tea.
¦
Advanced Usage/ B. Data Analysis/3.
RsTemp
Coffee Beans Flour (MX-50, 5g)