THIS ORIGINAL DIRECT READING MOISTURE BALANCE USES TORSION WIRES AND A SIMPLE INFRA RED HEAT SOURCE. NO EXPENSIVE REPLACEMENT PARTS.DURABLE AND SIMPLE. DESIGN IS GREAT FOR REMOTE LOCATIONS
CSC SCIENTIFIC DIGITAL
MOISTURE BALANCE
THIS RUGGED AND SIMPLE DIGITAL MOISTURE BALANCE IS DESIGNED FOR ENVIRONMENTS WHERE DUST AND ABUSE ARE THE REALITY.
THE M501 ADVANCED DRYING, FLUID BED DRYER AND MOISTURE ANALYZER, MEASURES MOISTURE BY USING A ROTRONIC RELATIVE HUMIDITY SENSOR. THIS NOVEL APPROACH TO MOISTURE DETERMINATION IS CARRIED OUT BY GRAPHICALLY MONITORING THE MOISTURE EVAPORATION RATE, UNTIL THE CRITICAL MOISTURE POINT IS REACHED. THE END WEIGHT IS COMPARED TO THE BEGINNING WEIGHT IN ORDER TO DETERMINE MOISTURE LEVELS.
USING WEIGHT LOSS AND BY QUANTIFYING THE ACTUAL MOISTURE LOSS VIA THE RH SENSOR, VOLATILES ARE ACTUALLY ACCOUNTED FOR.
High air flow rate ensures rapid moisture removal at relatively low temperatures
Thorough mixing assures no wet spots remain in sample
Air cushion between particles reduces abrasion so that particle size is not altered
Can be programmed for a known moisture content, or to remove only surface moisture.(Great for tablets)
MOISTURE BALANCE. UTILIZES MID WAVE INFRA RED HEAT WHICH AUTOMATICALLY REDUCES EFFECTS OF COLOR ON HEAT ABSORPTION, AND SURFACE BURN ON DARK COLORED SAMPLES.LARGE DIAMETER PAN ALLOWS MORE UNIFORM DRYING. EXCELLENT FOR COFFEE APPLICATION
LOSS ON DRYING
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ADM SERIES MOISTURE BALANCES UTILIZE SOPHISTICATED DRYING CHARACTERISTIC SOFTWARE, TO QUICKLY DETERMINE OPTIMAL DRYING CONDITIONS FOR SAMPLES. GLASS FIBER SHEETS
AND A GLASS HEAT REDISTRIBUTION SHIELD (SRA) HELP ELIMINATE COLOR AND VOLATILE VARIABLES.
Moisture balances are a fast and accurate direct method of moisture determination, compared to an oven test, which can take many hours to complete. A moisture balance also weighs and heats a sample simultaneously, reducing errors caused by moisture evaporation during transport and weighing. Different types of heat sources, and advanced software, offer extreme versatility in exploring a samples drying characterisitics. Many coffee related products, because of their dark color, which absorbs more heat, and because they contain evaporative oils and compounds, must be carefully prepared, and even more carefully scrutinized when conducting a test for moisture determination.
PROFESSIONAL LABORATORY INSTRUMENTATION FOR COFFEE, TEA, COCOA AND AGRICULTURE
www.coffeelabequipmet.com
COLOR
MOISTURE
OXYGEN
PARTICLE SIZE
WEIGHING
SOLIDS TESTING
SAMPLING
TECHNICAL NOTE
Grind the sample- No matter what anybody says, even drying is inhibited by using whole beans. Weigh the sample before and after grinding. Use glass fiber pads to clean out ground residue from grinder, and incorporate in to moisture test by placing glass fiber sheet sample side down, on top of ground sample. (By doing this we found a nominal .1% weight difference resulted from grinding the sample, from loss of water, volatiles, or sample) This will also protect against surface burn. Use 10 grams for high accuracy (10 grams may be too much to spread evenly across a small pan, so you may have to come down to about 7 grams) and run test at 105 c for two hours. This is a good benchmark test. Now the
job is to raise the temperature, decrease the time, and get the same results. It often helps to plot the time and percent moisture and visualize the drying curve Below are examples of drying curves showing the characteristics of carbonization, volatile burn off, and temperature resistant samples. Coffee is subject to both carbonization and volatile burn off.
