77
| Page © Adam Equipment Company 2009
MOISTURE ANALYZER EXAMPLES
MATERIAL SAMPLE
MASS
(g)
DRYING
TEMPERA-
TURE.(º C)
STROBE
TIME(s)
AVERAGE
WATER
CONTENT
STANDARD
DEVIATION
DRYING
TIME(min)
BUTTER 2-5 138 15 16.3 0.1 4.5
CEMENT 8-12 138 15 0.8 0.1 4-5
CHARCOAL 8-10 120 10 3.8 0.1 8-10
CHOCOLATE
POWDER
2-4 100 5 1.9 0.1 4
COCOA
POWDER
2-3 106 20 0.1 0.1 2
COFFEE
CREAMER
POWDER
2-3 130 15 78.5 0.1 6-8
CORNFLAKES 2-4 120 15 9.7 0 5-7
DRY APPLE
PULP
5-8 100 10 76.5 0.1 10-15
DUST 5-10 104 10 7.3 0.3 8-15
FLOUR 8-10 130 10 12.5 0.1 4-5
GROUND
COFFEE
2-3 106 5 2.8 0.1 4
MARGARINE 3-4 138 20 16 0.1 10
MAYONNAISE 1-2 138 20 56.5 0.4 10
MILK 2-3 120 15 88 0.2 6-8
MILK
CHOCOLATE
2-5 106 15 1.3 0.1 3.5
MILK
POWDER
2-4 90 15 5 0.2 6
MUSTARD 2-3 130 20 76.4 0.7 10
PAPER 2-4 106 20 6.4 0.1 10
POLYAMIDE 2-5 138 20 2 0.2 75
POTATO
FLAKES
3-4 106 15 6.9 0.1 7.5
POWDERED
SOUP
2-3 80 15 3 0.2 4.5-7
RED WINE 3-5 100 15 97.4 0.1 15-20
SLIME 11-12 130 15 80 - 90
SUGAR 4-5 138 15 11.9 0.1 10
SUNFLOWER
OIL
10-14 138 20 0.1 0 2
WET APPLE 5-8 100 10 7.5 0 5-10
WHITE GLUE 2-5 136 15 54.3 0.1 6-8
YOGHURT 2-3 110 15 86.5 0 4.5-6.5
This list will be extended as information becomes available. If you wish to
