Moisture content
Mass lost on drying, as % of the original sample.
Useful forFoods, grains, powders, chemicalsLoss on drying with a halogen or infrared moisture analyser
Moisture analysis measures how much mass a sample loses when it is dried under controlled heating. It gives a quick, practical moisture or solids content for powders, foods, polymers and pastes.
A moisture analyser weighs the sample on a built-in balance while a halogen or infrared heater dries it at a set temperature, often around 105 °C. The mass is logged continuously until it stops changing, and the loss is reported as moisture content.
The method is fast and needs little preparation, but it counts everything that evaporates, including solvents and other volatiles. Where only water should be measured, Karl Fischer titration is the more specific choice.
A few grams are spread thinly and evenly on a tared sample pan.
A halogen or infrared heater warms the sample to the set temperature.
The built-in balance logs the mass continuously as water and volatiles evaporate.
Drying stops at constant mass; the loss is reported as % moisture or % solids.
Mass lost on drying, as % of the original sample.
Useful forFoods, grains, powders, chemicalsDry matter remaining after drying, as % of the sample.
Useful forSlurries, pastes, dispersions, sludgesTotal loss of water and other volatiles at the set temperature.
Useful forResins, coatings, adhesivesMass-versus-time curves to compare how fast samples dry.
Useful forProcess and formulation developmentMoisture in pellets and granules before moulding or pressing.
Useful forPlastic granules, pharma granulates1 option · none added yet
Hazardous or air-sensitive samples: mention it in your request, and attach the MSDS if you have one.
Typically 2–4 working days after samples reach the lab.
Price confirmed in your quotation, depending on user type, options and number of samples.
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