Coffee Laboratorys' AD Engineering M Series Moisture Balances provide an impressive array of standard features, and upgrades, that take in to consideration some of the unique characteristics of moisture determination in coffee related products. Dark colored samples like roasted coffee, absorb more heat, which can cause surface burn, degrading the sample.
A standard halogen lamp heats somewhat unevenly due to the varying distance between the sample and the heat source. (SRA) Secondary Radiation Assist, utilizes a glass shield between the heat source and the sample, which collects, and then radiates heat in a more uniform manner. Glass fiber cloth is available to help protect
samples from surface burn, and minimize the effects of color on heat absorption.
For more on coffee moisture analysis, including considerations for volatiles as well as proper sample preparation techniques, see COFFEE MOISTURE DETERMINATION
Using RS-Temp (OTS = Optimum Temperature Search Program) and WinCT-Moisture software (Patent pending), the sample is heated to between 100 ~ 200 degrees in 20 degrees steps for 5 minutes. The results are displayed on a graph to help ascertain the optimum drying conditions for the sample. The OTS RS-Temp requires only 30 minutes to test the sample with 6 different temperature settings, greatly reducing the need to conduct trials.
SECONDARY RADIATION ASSIST UTILIZES A GLASS SHIELD TO HELP RADIATE HEAT IN A MORE UNIFORM MANNER
HANDY LAMINATED BASIC INSTRUCTIONS PULL OUT FROM UNDERNEATH
The MS 70 CAN DETECT VERY SMALL AMOUNTS OF MOISTURE TO .001%, GIVING DIRECT METHOD ACCURACY SIMILAR TO KARL FISCHER.
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Additionally, WinCT-Moisture includes software called RS-Fig. The RS-Fig software shows the moisture curve (Time Line and Moisture (%) line graph). You can repeat the measurement then display it with a different colored line to visually see the change of the sample under test.
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This page was last updated: July 1, 2010
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